淀粉基递送体系在食品中的应用及其超声辅助制备的研究进展  

Advances in Starch-based Delivery Systems for Food Applications and Its Ultrasound-assisted Preparation

作　　者：王雨诗 邢梦娇 吉苗 包安秀 王丹丽 李玲 宋恭帅 袁婷兰 龚金炎 Wang Yushi;Xing Mengjiao;Ji Miao;Bao Anxiu;Wang Danli;Li Ling;Song Gongshuai;Yuan Tinglan;Gong Jinyan(Zhejiang University of Science and Technology,Hangzhou 310000)

机构地区：[1]浙江科技大学,杭州310000

出　　处：《中国粮油学报》2024年第8期191-199,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32372469,31871763);浙江省自然科学基金重点项目(LZ24C200006);浙江科技学院基本科研业务费专项资金项目(2023QN025,2023JLYB009);浙江省“尖兵”“领雁”研发攻关计划项目(2023C02045,2024C04020)。

摘　　要：食品功能因子是通过激活酶的活性或其他途径调节人体机能的物质,是功能食品中真正起生理作用的成分。但大多功能因子存在溶解性不好、稳定性差和生物利用度低的问题,而建立稳态化靶向递送体系能够改善功能因子的稳定性和利用率。淀粉作为天然的可再生高分子原料,具有良好的生物相容性,能够作为载体递送多种食品功能因子。文章综述了淀粉基递送体系的原理及应用,介绍了超声波技术在淀粉基递送体系制备中的应用,旨在为食品功能因子稳态化靶向递送与超声产业化应用提供参考。Food functional factors are substances that regulate human body functions by activating enzyme activity or other pathways,and they are the components that really play a physiological role in functional foods.However,most of the functional factors have the problems of poor solubility,poor stability and low bioavailability,and the establishment of a steady-state targeted delivery system can resolve these issues.Starch,as a natural renewable polymer with good biocompatibility,can be used as a carrier to deliver a variety of food functional factors.In this paper,the principles and applications of several starch-based delivery systems were reviewed,and the application of ultrasonic technology in the preparation of starch-based delivery systems was described,aiming to provide the reference for the steady-state targeted delivery of food functional factors and industrialized application of ultrasound.

关 键 词：多孔淀粉 纳米淀粉 淀粉复合物 淀粉基乳液 超声 递送体系 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]