复凝聚反应及其应用研究进展
复凝聚反应是指胶体溶液中的两种带不同电荷的聚电解质通过静电相互作用发生相分离而产生沉淀的一种现象, 目前研究和应用得最多的复凝聚体系是蛋白质-多糖体系和多糖-多糖体系。由于参与复凝聚反应的聚电解质来源广泛、安全性高、可生物降解、反应可控性强, 而且所得复合物有望获得新的功能性质, 因此复凝聚反应及复凝聚相在医药、化工、食品等领域具有极其广阔的应用前景。本文对常见的复凝聚反应体系、影响复凝聚反应的因素、复凝聚相的性质、复凝聚反应及其产物复凝聚相在食品工业中的应用等进行了综述, 以便为开发新型的复凝聚体系及拓展复凝聚反应的应用提供参考。
Complex coacervation refers to the electrostatically-driven liquid-liquid phase separation between two oppositely charged polyelectrolytes in colloid solutions. Protein-protein and protein-polysaccharide com-binations are the most widely studied and utilized coacervation systems at the present. Due to the good availability, safety and biodegradability of the polyelectrolytes involved in coacervation, the good controllability of the reaction, and the possible new functional properties of the coacervates, the complex coacervation reaction and coacervates have gained wide applications in the medicine, chemistry and food industries. This paper reviewed the common complex coacervation systems, factors which influencing the coacervation reaction, properties of coacervates as well as the applications of the coacervation reaction and its resultant products in order to provide useful information for developing new coacervation systems and broadening the application of the reaction.
标题：复凝聚反应及其应用研究进展
英文标题：Advances in complex coacervation reaction and its application
作者：
肖军霞 青岛农业大学食品科学与工程学院
杜艳丽 青岛农业大学食品科学与工程学院
李有栋 青岛农业大学食品科学与工程学院
黄国清 青岛农业大学食品科学与工程学院
中文关键词:复凝聚反应,蛋白质-多糖,多糖-多糖,食品工业,
英文关键词:complex coacervation,protein-polysaccharide,polysaccharide-polysaccharide,food industry,
发表日期：2015-09-22
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