食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 243 - 250

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044768

研究报告

基于微流控技术的食品凝胶微纤维制备与性质研究

  • 梅依琳 ,
  • 韦湘滢 ,
  • 卢舒瑜 ,
  • 张盼 ,
  • 姚晓琳
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  • 1(陕西科技大学 食品科学与工程学院,陕西 西安,710021)
    2(广西农业科学院 亚热带作物研究所,广西 南宁,530001)
第一作者:硕士研究生(姚晓琳教授为通信作者,E-mail:yaoxiaolin@sust.edu.cn)

收稿日期: 2025-10-10

  修回日期: 2025-12-18

  网络出版日期: 2026-08-20

基金资助

国家自然科学基金面上项目(32472493);国家自然科学基金项目(2024JC-JCQN-23)

收起

Research on preparation technology of food gel-microfibers based on microfluidic technology

  • MEI Yilin ,
  • WEI Xiangying ,
  • LU Shuyu ,
  • ZHANG Pan ,
  • YAO Xiaolin
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  • 1(College of Biotechnology and Bioengineering, Shaanxi University of Science & Technology, Xi’an 710021, China)
    2(Guangxi Subtropical Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530001, China)

Received date: 2025-10-10

  Revised date: 2025-12-18

  Online published: 2026-08-20

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摘要

基于微通道中精确控制流体的能力,微流控技术在新型食品设计中展现出巨大的应用潜力。该研究结合微流控技术,利用海藻酸钠(sodium alginate, SA)和Ca2+的凝胶特性制备了强力学性能的可食用微纤维。采用光学显微镜、扫描电子显微镜、傅里叶红外光谱等系统探究了纤维素纳米晶(cellulose nanocrystal, CNC)、分离乳清蛋白纤维(whey protein isolate fiber, WPIF)、甘油(glycerin, Gly)3种组分添加对微纤维形成和性质的影响。结果表明微流控技术下微纤维形成的最佳组成成分是:内相为10 g/L SA、3 g/L CNC或3 g/L WPIF、15%(体积分数) Gly,外相为40 g/L CaCl2,其形成的凝胶微纤维表现出优异的力学性能,SA和CNC或WPIF通过分子间氢键和静电相互作用提高了微纤维的断裂强度,在超过140 kPa的断裂应力下表现出高保留强度。该研究对探索多形貌食品微粒的形成提供了技术支撑,为扩展微流控技术在3D细胞培养和组织工程支架等领域的应用提供了新思路。

关键词： 微流控技术; 凝胶微纤维; 乳清分离蛋白纤维; 纤维素纳米晶

本文引用格式

梅依琳 , 韦湘滢 , 卢舒瑜 , 张盼 , 姚晓琳 . 基于微流控技术的食品凝胶微纤维制备与性质研究[J]. 食品与发酵工业, 2026 , 52(15) : 243 -250 . DOI: 10.13995/j.cnki.11-1802/ts.044768

Abstract

Based on the capability to achieve precise fluid manipulation within microchannels, microfluidic technology demonstrates considerable potential for application in the design of innovative food products.In this study, microfluidic technology was employed to fabricate edible microfibers with enhanced mechanical properties, utilizing the gelation behavior between sodium alginate (SA) and Ca2+.The effects of incorporating cellulose nanocrystals (CNC), whey protein isolate fibrils (WPIF), and glycerol on the formation of microfibers were systematically examined.The results revealed that the optimal formulation for microfiber formation via microfluidic technology consisted of an internal phase containing 10 g/L SA, 3 g/L CNC or 3 g/L WPIF, and 15% (v/v) glycerol, with an external phase of 40 g/L CaCl2.The resulting gel-based microfibers exhibited superior mechanical performance, attributed to the reinforcement provided by SA in combination with CNC or WPIF, which facilitated intermolecular hydrogen bonding and electrostatic interactions, thereby enhancing tensile strength.The microfibers demonstrated high structural integrity under fracture stress exceeding 140 kPa.This study offers technical insights for the development of multi-scale and multi-morphological food microparticles, and presents new perspectives for broadening the application of microfluidic technology in areas such as three-dimensional cell culture and tissue engineering scaffolds.

Key words： microfluidics; gel-microfibers; whey protein isolate fiber; cellulose nanocrystals

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