乳清蛋白基凝胶的制备及应用研究进展

Advances in the Preparation and Application of Whey Protein-based Gels

摘要:

乳清蛋白因具有优异的功能特性、生物相容性和生物可降解性，被广泛用作生物活性物质的递送系统。基于乳清蛋白的功能特性能够构建不同类型的凝胶用于封装活性物质，实现缓释功能，提高其稳定性和生物利用度，利于构建蛋白质基递送系统和功能性食品的开发。文章介绍了乳清蛋白的组成、功能特性及影响凝胶特性的因素，总结乳清蛋白基凝胶的类型，包括热诱导凝胶、冷诱导凝胶、自组装和乳液凝胶，同时概述其在食品领域的应用，并对该研究领域有待解决的问题以及未来的研究方向进行展望，为后续研究提高蛋白质基凝胶的稳定性和封装率，拓展其在食品领域中的应用提供理论参考。

Abstract:

Whey protein is widely utilized as a delivery system for bioactive substances because of its excellent functional properties, biocompatibility, and biodegradability. Various types of gels can be formulated from whey protein to encapsulate active substances, thereby achieving their sustained release, improving their stability and bioavailability, and facilitating the development of protein-based delivery systems and functional gel products. This study was performed to evaluate the composition, functional properties, and factors affecting the gel properties of whey protein and summarize different types of whey protein-based gels, including heat-induced gel, cold-induced gel, self-assembled gel, and emulsion gel. Furthermore, the applications of these materials in the food industry are described, along with challenges to be addressed along with future research directions. These findings provide a theoretical reference for enhancing the stability and encapsulation efficiency of protein-based gel while expanding their application in the food industry.