Interactions of the molecular assembly of protein as encapsulation materials: A review

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-18 DOI:10.1016/j.foodchem.2025.145206

Yuying Wang , Zhe Xu

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Abstract

In recent years, plant-, animal-, and emerging-proteins have become prominent research topics in delivery systems. This review summarizes the properties of commonly used proteins, including zein, gliadin, soy protein, pea protein, whey protein, casein, ovalbumin, and gelatin, as well as emerging proteins such as algal protein, insect protein, and microbial protein. The assembly mechanisms and encapsulation techniques of proteins used as nanocarriers for the delivery of bioactive compounds are discussed, highlighting the central role of non-covalent interactions in the encapsulation process. Distinct from previous reviews, this paper not only emphasizes conventional protein-based encapsulation materials but also introduces new proteins and provides a comprehensive analysis of their assembly mechanisms and encapsulation strategies. Future research should prioritize the development of intelligent and sustainable protein-based materials, coupled with experimental validation and safety assessments, to address the diverse demands for high-performance encapsulation systems across the food, pharmaceutical, and other industries.

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蛋白质分子组装作为包封材料的相互作用研究进展

近年来，植物蛋白、动物蛋白和新兴蛋白已成为递送系统中的重要研究课题。本文综述了玉米蛋白、麦胶蛋白、大豆蛋白、豌豆蛋白、乳清蛋白、酪蛋白、卵清蛋白、明胶等常用蛋白质的特性，以及藻类蛋白、昆虫蛋白、微生物蛋白等新兴蛋白质的特性。本文讨论了用于递送生物活性化合物的纳米载体蛋白质的组装机制和封装技术，强调了非共价相互作用在封装过程中的核心作用。与以往的研究不同，本文不仅强调了传统的基于蛋白质的封装材料，还介绍了新的蛋白质，并对其组装机制和封装策略进行了全面的分析。未来的研究应优先考虑开发智能和可持续的蛋白质基材料，并结合实验验证和安全性评估，以满足食品、制药和其他行业对高性能封装系统的不同需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.