乳清蛋白基微胶囊的制备及应用研究进展-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

乳清蛋白基微胶囊的制备及应用研究进展

Research progress on the preparation and application of whey protein-based microcapsules

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250213004
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(12)
作者	孟昱含*, 晁婧, 康建, 解鹤, 王恺盛, 聂陈果, 张深远,
作者单位	宁夏理工学院理学与化学工程学院; 康龙化成(宁波)科技发展有限公司
摘要	近年来, 微胶囊技术凭借其对活性成分的保护与控释特性, 在食品科学和生物医学领域展现出广阔的应用前景。在多种壁材中, 乳清蛋白因其天然无毒、生物相容性和生物降解性等多种优点而成为颇具潜力的候选者。本文首先概述了乳清蛋白基微胶囊的壳核结构。其次重点探讨了乳清蛋白壁材改性方式: 与其他生物大分子构建复合壁材; 采用物理或化学方法进行结构修饰, 以及利用美拉德反应改善界面特性。再次分析了喷雾干燥法、冷冻干燥法和复合凝聚法的技术特点及其对乳清蛋白基微胶囊性能的影响。研究表明, 通过精确调控工艺参数, 可显著提升微胶囊的包埋率和稳定性。最后在应用领域, 乳清蛋白基微胶囊不仅能够有效保护益生菌活性, 实现活性物质的靶向递送, 还在药物控释系统、创面敷料等生物医药领域展现出应用潜力。
Abstract	In recent years, microcapsule technology has shown broad application prospects in food science and biomedicine due to its protection and controlled release characteristics of active ingredients. Among a variety of wall materials, whey protein has become a promising candidate due to its natural non-toxicity, biocompatibility and biodegradability. This paper first provided an overview of the putamen structure of whey protein-based microcapsules. Secondly, this paper mainly discussed the modification methods of whey protein wall materials: Building composite wall materials with other biological macromolecules; structural modification by physical or chemical methods, as well as improvement of interface properties by Maillard reaction. This paper analyzed the technical characteristics of spray drying, freeze drying and complex coacervation methods and their effects on the properties of whey protein-based microcapsules. The results showed that the embedding rate and stability of microcapsules could be significantly improved by precisely regulating the process parameters. Finally, in the field of application, whey protein-based microcapsules could not only effectively protect the activity of probiotics and achieve targeted delivery of active substances, but also showed application potential in biomedical fields such as controlled drug delivery systems and wound dressings.
关键词	乳清蛋白，微胶囊，食品科学
KeyWord	whey protein; microcapsules; preparation
基金项目
页码	245-252

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引用本文

孟昱含*, 晁婧, 康建, 解鹤, 王恺盛, 聂陈果, 张深远. 乳清蛋白基微胶囊的制备及应用研究进展 [J]. 食品安全质量检测学报. 2025; 16; (12). 245 - 252.

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