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| 食品微凝胶的类型、制备及应用研究进展 |
| Research on the type, preparation and application of food microgel |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230408 |
| 中文关键词: 微凝胶 多糖 蛋白质 制备 应用 |
| 英文关键词:microgel polysaccharide protein preparation application |
| 基金项目:国家自然科学青年基金项目（32201947）；陕西省重点产业链项目-一般项目-农业领域（2022-NY-003） |
| Author Name | Affiliation | | HU Jia1, JIN Hexi1, JIANG Yihui1, SU Xia2, LI Qi1, YU Xiuzhu1, GAO Yuan1 | (1.Engineering Research Center of Grain and Oil Functionalized Processing in Universities of
Shaanxi Province, College of Food Science and Engineering, Northwest A&F University,
Yangling 712100, Shaanxi, China
2.Animal Products and Animal Medicine
Feed Quality Inspection Center, Shijiazhuang 050041, China) |
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| 中文摘要: |
| 微凝胶是一种尺寸在0.1~100 μm之间的交联软颗粒，以其多样的三维网状结构和优越的物化性质，在食品、医药等领域展现出了广泛的应用潜力。为了全面了解微凝胶在食品领域的最新进展与实际应用，重点探讨了多糖基、蛋白基和复配型食品微凝胶的类型，分析总结了当前食品微凝胶的最新制备技术，并详细总结了其在生物活性物质递送、食品风味物质保护、脂肪替代、食品乳化等方面的应用情况。此外，还对食品微凝胶的未来发展趋势进行了分析与展望。微凝胶作为食品领域结构独特、性能优异的新型微纳粒子，对食品加工、风味、质构、脂肪替代、营养等扩展应用意义深远。 |
| 英文摘要: |
| Microgel is a kind of cross-linked soft particles with a size between 0.1-100 μm, is known for its diverse three-dimensional network structure and superior physical and chemical properties, and has shown a wide range of potential applications in foods, medicine and other fields. In order to comprehensively understand the latest progress and practical application of microgel in food field, the types of polysaccharides, protein and compound food microgel was focused on, the latest preparation technologies of food microgel were analyzed and summarized, and their applications in active ingredient delivery, food flavor substance protection, fat replacement, food emulsification, etc. , were expounded. In addition, the future development trend of food microgel was analyzed and prospected. Microgels, as unique and high-performance micro-nano particles in the food field, have profound implications for the extension of applications in food processing, flavor, texture, fat substitution, and nutrition. |
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