Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes

被引：258
|
作者：
Jones, Owen G. [1 ]
McClements, David Julian [1 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Res Lab, Amherst, MA 01003 USA
来源：
ADVANCES IN COLLOID AND INTERFACE SCIENCE | 2011年 / 167卷 / 1-2期
基金：
美国农业部;
关键词：
Biopolymers; Nanoparticles; Microparticles; Protein; Polysaccharide; Delivery systems; Complexation; Coacervation; Electrostatics; BETA-LACTOGLOBULIN; WHEY-PROTEIN; THERMAL-TREATMENT; AGGREGATION; PARTICLES; MICROSTRUCTURE; DELIVERY; NACL; GELS;
D O I：
10.1016/j.cis.2010.10.006
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Functional biopolymer nanoparticles or microparticles can be formed by heat treatment of globular protein-ionic polysaccharide electrostatic complexes under appropriate solution conditions. These biopolymer particles can be used as encapsulation and delivery systems, fat mimetics, lightening agents, or texture modifiers. This review highlights recent progress in the design and fabrication of biopolymer particles based on heating globular protein-ionic polysaccharide complexes above the thermal denaturation temperature of the proteins. The influence of biopolymer type, protein-polysaccharide ratio, pH, ionic strength, and thermal history on the characteristics of the biopolymer particles formed is reviewed. Our current understanding of the underlying physicochemical mechanisms of particle formation and properties is given. The information provided in this review should facilitate the rational design of biopolymer particles with specific physicochemical and functional attributes, as well as stimulate further research in identifying the physicochemical origin of particle formation. (C) 2010 Elsevier B.V. All rights reserved.
引用
收藏
页码：49 / 62
页数：14
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