以蛋白质为基础物质的姜黄素传递体系研究进展
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(中国农业大学食品科学与营养工程学院 中国轻工业健康饮品重点实验室 北京 100083)

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舒心(1998—),女,硕士生

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国家自然科学基金面上项目(31871842)


Research Progress on Protein-based Delivery Systems for Curcumin
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(Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083)

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    摘要:

    传递体系通常被设计用于包埋功能活性物质,提高活性物质的稳定性和生物利用度,进而克服其应用障碍。天然食品来源的蛋白质生物相容性好、无毒、可降解,是构建食品级传递体系的优良基础物质。本文以典型的疏水性、低稳定、低生物利用率的功能活性物质——姜黄素为代表,介绍以蛋白质为基础物质的姜黄素传递体系的构建原料、制备方法、作用机理及体系类型,并对其发展前景进行展望。

    Abstract:

    Delivery systems are usually designed to encapsulate bioactive compounds for improving its stability, bioavailability, and tackling their application obstacles. Natural food proteins are biocompatible, non-toxic and biodegradable materials, which are excellent building blocks for food-grade delivery systems. In this paper, curcumin, a typical functional bioactive compound which exhibited high hydrophobicity, low stability, and poor bioavailability was taken as a representative, the raw materials, fabrication methods, interaction mechanisms and different types of protein-based curcumin delivery systems were reviewed. Finally, the development of protein-based curcumin delivery systems were also prospected.

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舒心,郭擎,高彦祥.以蛋白质为基础物质的姜黄素传递体系研究进展[J].中国食品学报,2022,22(5):383-398

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  • 收稿日期:2021-05-28
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  • 在线发布日期: 2022-06-15
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