Abstract：
In recent years, crosslinking technology has been found and widely used in food, textile, pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or more molecules bond to each other to form a stable three-dimensional network structure to improve the strength, heat resistance and other properties of substances. The researchers found that the cross-linking technology has a significant effect on improving the thermal stability of the colloidal delivery system. In this paper, crosslinking techniques that can be used to improve the thermal stability of colloidal delivery systems are reviewed, including enzyme-, ion-, chemical-, and combined cross-linking. Initially, the underlying mechanisms of these crosslinking technologies is reviewed. Then, the impacts of crosslinking on the heat-stability of colloidal delivery systems are discussed. Finally, the application of crosslinked delivery systems in improving the thermal stability of probiotics, polyphenols, pigments, and nutrients in foods and food packaging materials is introduced. The ability of proteins and polysaccharides to form heat-stable colloidal delivery systems can be improved by crosslinking. Nevertheless, more research is required to establish the impact of different crosslinking on the thermal stability of a broader range of different delivery systems, as well as to ensure their safety and efficacy.
摘要：
近年来,交联技术已被发现并广泛应用于食品中，纺织品,Pharmaceutical,生物工程等领域。交联是两个或两个以上分子相互键合形成稳定的三维网络结构以提高强度的反应，物质的耐热性和其他性质。研究人员发现，交联技术对提高胶体传递系统的热稳定性有显著作用。在本文中,综述了可用于提高胶体递送系统热稳定性的交联技术，包括酶-，离子-,chemical-,和组合交联。最初，综述了这些交联技术的基本机理。然后，讨论了交联对胶体给药系统热稳定性的影响。最后,交联递送系统在改善益生菌热稳定性中的应用，多酚，颜料,介绍了食品和食品包装材料中的营养成分。蛋白质和多糖形成热稳定的胶体递送系统的能力可以通过交联来提高。然而，需要更多的研究来确定不同交联对更广泛的不同递送系统的热稳定性的影响，以及确保其安全性和有效性。
