Jones Owen Griffith, McClements David Julian
Authors are with Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003, U.S.A. Direct inquiries to author McClements (E-mail:
Compr Rev Food Sci Food Saf. 2010 Jul;9(4):374-397. doi: 10.1111/j.1541-4337.2010.00118.x.
Biopolymer nano- and micro-particles, fabricated from either proteins and/or polysaccharides, can be utilized as delivery systems or to modulate the physicochemical and sensory characteristics of food products. This article reviews the principles underlying the design, fabrication, and application of biopolymer particles fabricated from globular proteins, used either alone or in combination with polysaccharides, within the food industry. The properties of biopolymer particles and their impact on the physicochemical and functional properties of foods are described. The molecular characteristics and interactions of the building blocks (proteins and polysaccharides) used to assemble these particles are briefly reviewed. The major structural design principles that can be used to fabricate biopolymer particles from food-grade proteins and polysaccharides are outlined. Finally, some of the potential applications of functional biopolymer particles within foods are highlighted.
由蛋白质和/或多糖制成的生物聚合物纳米颗粒和微颗粒，可作为递送系统，或用于调节食品的物理化学和感官特性。本文综述了在食品工业中，由球状蛋白质单独或与多糖结合制成的生物聚合物颗粒的设计、制造和应用所依据的原理。描述了生物聚合物颗粒的特性及其对食品物理化学和功能特性的影响。简要回顾了用于组装这些颗粒的构建块（蛋白质和多糖）的分子特征和相互作用。概述了可用于从食品级蛋白质和多糖制造生物聚合物颗粒的主要结构设计原理。最后，强调了功能性生物聚合物颗粒在食品中的一些潜在应用。
