醇溶蛋白基纳米颗粒在食品中应用现状与展望  

Current status and prospects of prolamin-based nanoparticles in food application

作　　者：谢京颖 王雅荭 高彦祥[1] XIE Jingying;WANG Yahong;GAO Yanxiang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品添加剂》2024年第11期54-65,共12页China Food Additives

基　　金：国家自然科学基金项目(基金号:32272259)。

摘　　要：醇溶性蛋白是植物中天然存在的贮藏蛋白,包括玉米醇溶蛋白、小麦醇溶蛋白和高粱醇溶蛋白。因其具有两亲性、良好的生物相容性等,醇溶蛋白常被用于构建功能性纳米颗粒。本文对这三种蛋白的结构特点,醇溶蛋白基复合纳米颗粒的制备和性质,以及其在食品领域的应用现状进行综述,旨在为拓宽醇溶蛋白基纳米颗粒在食品领域中应用提供理论参考。Prolamins,including zein,gliadin and kafirin,are natural storage protein in plants.Their amphiphilic properties.Due to their amphiphilic nature and good biocompatibility,prolamin are often used to construct functional nanoparticles.This paper summarized the structural characteristics of these three prolamins,the preparation and properties of prolamin-based composite nanoparticles,and their applications in the food field.This work aimed to provide a theoretical foundation for expanding prolamin-based composite nanoparticles utilization in the food industry.

关 键 词：醇溶蛋白 纳米颗粒 食品 应用 

分 类 号：TS201[轻工技术与工程—食品科学]