摘要
近年来,乳液凝胶由于能够提高乳液稳定性、保护生物活性物质、控制生物活性物质释放等优点,引起了人们极大的兴趣。多糖基颗粒稳定的Pickering乳液凝胶是指将多糖基颗粒稳定的Pickering乳液嵌入凝胶网络中,或者由多糖基颗粒稳定的Pickering乳液液滴聚集、相互作用形成连续的乳液颗粒型凝胶网络结构。这种乳液凝胶具有无表面活性剂、低毒、对环境变化具有优良的稳定性等优点。根据近年来国内外研究,本文综述了不同类型的多糖基颗粒稳定的Pickering乳液凝胶的制备方法、原料、物化性质、应用情况及存在的问题,为深化多糖基颗粒稳定的Pickering乳液凝胶在食品领域中的实际应用提供理论参考。
In recent years,emulsion gels have attracted great interest due to their ability to improve the stability of emulsions,protect bioactive substances and control the release of bioactive substances.Pickering emulsion gels stabilized by polysaccharide-based particles are formed by embedding a Pickering emulsion stabilized by polysaccharide-based particles in a gel network,or formed as a continuous emulsion particulate gel network structure by the aggregation and/or interaction of Pickering emulsion droplets stabilized by polysaccharide-based particles.The emulsion gels have multiple advantages including surfactant-free,low toxicity,and superior stability against environmental changes.This article summarizes the methods and raw materials used to prepare Pickering emulsion gels stabilized by different polysaccharide-based particles and their physicochemical properties and application and discusses problems existing in this field of research,which will hopefully provide a theoretical reference for widening the application of polysaccharide-based particles stabilized Pickering emulsion gels in the food field.
作者
汤洋
高成成
张岩
汤晓智
TANG Yang;GAO Chengcheng;ZHANG Yan;TANG Xiaozhi(Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China;Hebei Food Inspection and Research Institute,Shijiazhuang 050091,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第3期341-351,共11页
Food Science
基金
江苏高校自然科学基金项目(17KJB550003)
国家自然科学基金青年科学基金项目(31801493)
南京市留学人员科技创新项目
江苏高校优势学科建设工程资助项目(苏政办发〔2018〕87号)。
