食品与发酵工业2024，Vol.50Issue(14)：334-341,8.DOI:10.13995/j.cnki.11-1802/ts.037003
丝素蛋白纳米颗粒的制备及其在食品领域的应用
Preparation of silk fibroin nanoparticles and its application in food field:A review
摘要
Abstract
In recent years,many proteins have been used to develop and manufacture nanomaterials.Good biocompatibility,excellent mechanical properties,and biodegradability make silk fibroin favored in the food field.The silk fibroin nanoparticles prepared from silk fi-broin have the characteristics of small size,controllable degradation and release,and can be used as a delivery system of bioactive ingredi-ents,silk fibroin is also often used in food packaging.Therefore,the structure and properties of silk fibroin protein,the preparation of silk fibroin nanoparticles,and the application of silk fibroin protein in the field of food were reviewed in this paper,and the development direc-tion of silk fibroin protein was summarized and prospected to realize its commercial application in the food industry and finally achieve the goal of industrialization.关键词
丝素蛋白/自上而下/自下而上/活性包装/皮克林乳液Key words
fibroin/top-down/bottom-up/active packaging/Pickering lotion引用本文复制引用
刘章会,刘燕,陈媛媛,蒋玲,王启明,饶哲楠,雷小娟,明建..丝素蛋白纳米颗粒的制备及其在食品领域的应用[J].食品与发酵工业,2024,50(14):334-341,8.基金项目
国家自然科学基金面上项目(32272308) （32272308）
