| pH敏感性离子凝胶/静电纺丝复合材料的制备及应用 |
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| 引用本文： | 范云凯,马莹莹,张昕昀,李秀霞.pH敏感性离子凝胶/静电纺丝复合材料的制备及应用[J].农产品加工．学刊,2021(6). |
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| 作者姓名： | 范云凯 马莹莹 张昕昀 李秀霞 |
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| 作者单位： | 渤海大学食品科学与工程学院 |
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| 基金项目： | 辽宁省大学生创新创业训练计划项目(LG058);“蓝色粮仓”国家重点研发计划课题项目(2018YFD0901106,2019YFD0901702)。 |
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| 摘 要： | 食品营养和功效成分的稳态化技术是食品营养研究的热点之一,离子凝胶化是一种常用的制备酸度敏感性材料的方法,静电纺丝是一种制作纳米纤维的技术,这2种技术的结合有助于改善复合纳米材料的运载性能。介绍了pH敏感性离子凝胶化技术、静电纺丝技术及这2种技术的结合方面国内外最近研究进展,为离子凝胶/静电纺丝技术在食品稳态化技术应用方面提供技术参考。
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| 关 键 词： | PH敏感性 离子凝胶 静电纺丝 复合材料 |
Preparation and Application of pH Sensitive Ionic Gel/Electrospun Composites |
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| FAN Yunkai,MA Yingying,ZHANG Xinyun,LI Xiuxia.Preparation and Application of pH Sensitive Ionic Gel/Electrospun Composites[J].Nongchanpin Jlagong.Xuekan,2021(6). |
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| Authors: | FAN Yunkai MA Yingying ZHANG Xinyun LI Xiuxia |
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| Institution: | (College of Food Science and Engineering,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou,Liaoning 121013,China) |
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| Abstract: | The steady-state technology of food nutrition and functional components is one of the hot spots in food nutrition research.Ionic gelation was a common method to prepare acidity sensitive materials,and electrospinning is a technique for making nanofibers,the combination of the two technologies would contribute to improve the carrying capacity of composite nanomaterials.In this paper,it was introduced that p H sensitive materials,ionic gelation techniques,recent progress in electrostatic spinning technology,and the combination of these two technologies,providing technical reference for the application of ion-gel/electrospinning technology in food stabilization technology. |
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| Keywords: | pH sensitive ionic gels electrospinning composite materials |
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