乳液凝胶的构建及应用研究进展

Research progress in the fabrication and application of emulsion gels

中文关键词:  乳液凝胶  凝胶基质  构建  生物利用性

英文关键词:emulsion gel  gel matrix  fabrication  bioavailability

中文摘要:

      食品级乳液凝胶是一种半固体性材料, 具有原材料来源广、无毒性、生物相容性高、可降解等优势, 同时其独特的三维网状结构具有保护及控制生物活性物质释放的能力, 这些优点引起了人们极大的关注。本文综合近些年国内外相关研究, 综述了多糖基、蛋白基及复合基质构建的不同乳液凝胶类型, 从消化吸收、保护生物活性物质、提高药物利用率3个方面简述了乳液凝胶的生物利用性, 并且阐述了乳液凝胶在低脂肉制品、固定化酶及其他食品体系中的应用, 对未来进行了展望, 以期为深化不同凝胶基质的乳液凝胶在更多领域中的应用提供理论参考。

英文摘要:

      Food grade emulsion gel is a semi-solid material, which has the advantages of wide source of raw materials, non-toxicity, high biocompatibility and degradability, etc, at the same time, its unique three-dimensional network structure has the ability to protect and control the release of bioactive substances, and these advantages have attracted great attention. Based on the related research at home and abroad in recent years, this paper summarized different types of emulsion gels made of polysaccharide-based, protein-based and composite matrix, briefly describes the bioavailability of emulsion gels from 3 aspects: Digestion and absorption, protection of bioactive substances and improvement of drug utilization rate, and expounded the application of emulsion gels in low-fat meat products, immobilized enzymes and other food systems, and looked forward to the future, so as to provide theoretical reference for deepening the application of emulsion gels with different gel matrices in more fields.