丝素蛋白纳米颗粒的制备及其在食品领域的应用  

Preparation of silk fibroin nanoparticles and its application in food field:A review

作　　者：刘章会 刘燕 陈媛媛 蒋玲 王启明 饶哲楠 雷小娟 明建[1,2] LIU Zhanghui;LIU Yan;CHEN Yuanyuan;JIANG Ling;WANG Qiming;RAO Zhenan;LEI Xiaojuan;MING Jian(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2024年第14期334-341,共8页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(32272308)。

摘　　要：近年来,许多蛋白质被用于开发和制造纳米材料。良好的生物相容性、优秀的机械性能及生物降解性等特点使丝素蛋白在食品领域备受青睐,丝素蛋白制备成的丝素蛋白纳米颗粒具有尺寸小、降解和释放可控等特点,可作为生物活性成分的递送系统,也常常被应用于食品包装中。该文从丝素蛋白的结构与性质、丝素蛋白纳米颗粒的制备、丝素蛋白在食品领域的应用等3个方面进行了综述,并对其发展方向进行了总结和展望,以期实现其在食品工业中的商业化应用,最终实现产业化目标。In recent years,many proteins have been used to develop and manufacture nanomaterials.Good biocompatibility,excellent mechanical properties,and biodegradability make silk fibroin favored in the food field.The silk fibroin nanoparticles prepared from silk fibroin have the characteristics of small size,controllable degradation and release,and can be used as a delivery system of bioactive ingredients,silk fibroin is also often used in food packaging.Therefore,the structure and properties of silk fibroin protein,the preparation of silk fibroin nanoparticles,and the application of silk fibroin protein in the field of food were reviewed in this paper,and the development direction of silk fibroin protein was summarized and prospected to realize its commercial application in the food industry and finally achieve the goal of industrialization.

关 键 词：丝素蛋白 自上而下 自下而上 活性包装 皮克林乳液 

分 类 号：TS201.21[轻工技术与工程—食品科学] TB383.1[轻工技术与工程—食品科学与工程]