食品与发酵工业2024，Vol.50Issue(11)：360-366,7.DOI:10.13995/j.cnki.11-1802/ts.038843
刺激响应型DNA水凝胶的设计合成及其在食品安全领域的研究进展
Design and synthesis of stimulus responsive DNA hydrogel and its research progress in the field of food safety
摘要
Abstract
DNA hydrogel with three-dimensional network structure has been attracted much attention due to its biological characteris-tics of DNA and the skeleton function of hydrogel.According to its good stability and specific recognition ability,it can respond to a variety of signals and convert between gel and sol.It has been widely used in biosensing.This study focuses on the synthesis of DNA hydrogels,the types of stimulation signals,and their applications in the field of food safety.According to the different synthesis methods,it can be di-vided into physical and chemical synthesis methods,and according to the type of stimulus signal,it can be divided into temperature-re-sponsive,pH-responsive,photon-responsive,biomolecular responsive and multi-responsive stimulus signal DNA hydrogels.The research progress of DNA hydrogel in the field of food safety for the detection of mycotoxins,heavy metal ions,foodborne pathogenic bacteria,anti-biotic residues and illegal additives is summarized,and its development prospects are expounded.关键词
DNA水凝胶/刺激响应/生物传感/特异性识别/食品安全Key words
DNA hydrogel/stimulus-responsive/biosensing/specific recognition/food safety引用本文复制引用
张鸿鹏,谢刚,李可敬,罗菲,窦金鑫,朱道兴,郭玉垚,韩逸陶..刺激响应型DNA水凝胶的设计合成及其在食品安全领域的研究进展[J].食品与发酵工业,2024,50(11):360-366,7.基金项目
国家自然科学基金青年项目(32102066) （32102066）
"十四五"国家重点研发计划项目(2023YFF1104603) （2023YFF1104603）
