Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, 01003, United States.
Adv Colloid Interface Sci. 2011 Sep 14;167(1-2):49-62. doi: 10.1016/j.cis.2010.10.006. Epub 2010 Nov 1.
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.
功能生物聚合物纳米粒子或微粒子可以通过在适当的溶液条件下对球状蛋白质-离子多糖静电复合物进行热处理来形成。这些生物聚合物粒子可用作包封和输送系统、脂肪模拟物、增亮剂或质地改良剂。本综述重点介绍了近年来在设计和制造基于加热球状蛋白质-离子多糖复合物的生物聚合物粒子方面的进展，这些复合物的温度高于蛋白质的热变性温度。综述了生物聚合物类型、蛋白质-多糖比、pH 值、离子强度和热历史对形成的生物聚合物粒子特性的影响。给出了我们对粒子形成和性质的潜在物理化学机制的理解。本综述提供的信息应有助于具有特定物理化学和功能属性的生物聚合物粒子的合理设计，并激发进一步研究以确定粒子形成的物理化学起源。
