摘要
该文总结并展望β-葡聚糖在功能性配料制造中的研究进展。通过检索近年来关于β-葡聚糖及其在结构化功能配料应用方面的文献,归纳并分析其进展、存在问题与发展趋势。结果显示,不同来源的β-葡聚糖具有不同的结构特征。β-葡聚糖良好的水合特性、灵活的构象可调性以及与其他物质发生相互作用的广泛性,使其成为结构化功能性食品配料加工制造领域的近期研究热点之一,其应用方式主要包括全葡聚糖颗粒、凝胶、微胶囊、β-葡聚糖复合物颗粒、纳米结构体、自聚集胶束、静电纺丝等。β-葡聚糖以结构化食品配料形式在食品活性成分包埋、保护、递送以及生物利用度提升等方面得以广泛应用。
β-glucan is a group of non-starch polysaccharides widely existed in cereals,yeast and fungi.It is constructed by glucoses viaβ-1,3,β-1,4 andβ-1,6 linkages and has been evidenced with diverse bioactivities and functionalities.Usually,β-glucan presented excellent hydration capacity,flexible conformation tunability and extensive availability to interact with other compounds,which made it a suitable material in formulating structured functional food ingredients.To promote the innovative researches onβ-glucan,the state-of-the-art of its application in structured functional food ingredients was summarized by investigating the available references.Further,the presenting problems and further trends on this topic were proposed accordingly.β-glucan had been used in the forms of whole glucan particles,gels,microcapsules,complex particles,nanostructures,self-assembled micelles,and electrospun fibers to microencapsulate,stabilize,protect,activate,target-delivery various valuable ingredients including polyphenols,anthocyanins,unsaturated fatty acids,nucleotides,metal nanoparticles,β-carotene and probiotics.The future research in this field can address on the intelligent design and structure-function relationship ofβ-glucan-based structured ingredients as well as the specific methods in probing and determining the physicochemical state of the involved vips.
作者
陈婷
叶发银
赵国华
CHEN Ting;YE Fayin;ZHAO Guohua(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Research Center for Regional Foods,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第12期283-292,共10页
Food and Fermentation Industries
基金
国家自然科学基金(31771932)。
关键词
Β-葡聚糖
结构化
功能性配料
制备
β-glucan
structuring
functional ingredients
preparation
