天然生物大分子及其复合物在食品微凝胶传递体系中的应用研究进展

微凝胶是一种内部交联的纳米或微米级粒子，能形成三维网络结构，可作为食品功能因子的递送载体。本文综述了适用于制作微凝胶的两大类天然生物大分子：蛋白质和多糖。介绍了常见的几种不同来源蛋白质和多糖的组成结构及胶凝特性，综述了天然生物大分子在食品传递体系中应用的最新进展，探讨其在食品微凝胶制备中的潜在价值及未来研究热点。

A Literature Review on the Application of Natural Biomacromolecules and Their Complexes in Food Microgel Delivery System

Microgels are nano- or micro-scale particles that are internally cross-linked to form a three-dimensional network and can serve as a delivery vehicle for food functional factors. This article provides an overview of two kinds of natural biomacromolecules suitable for making microgels: proteins and polysaccharides. The composition and gelling properties of common proteins and polysaccharides from different sources are described. The latest applications of natural biomacromolecules in food delivery systems are also presented. Finally, we conclude with some remarks on the potential value of natural biomacromolecules in the preparation of food microgels as well as future research hotspots.