胶体给药系统广泛用于食品工业以增强其分散性。稳定性,功效,或生物利用度。然而,当暴露在高温下，输送系统通常容易降解，这限制了其在热加工中的应用。在本文中,首先描述了热加工对传统蛋白质基或淀粉基递送系统性能的影响，包括蛋白质的分子结构变化，淀粉或脂质，以及嵌入物质的降解。这些效果不利于递送系统在热处理中的应用。然后，提高食品级胶体输送系统耐热性的策略及其在油炸中的应用，主要介绍烘焙和烹饪食品。递送系统的耐热性可以通过多种策略来提高，包括开发新的耐热材料，在输送系统表面添加耐热涂层，使用交联剂交联蛋白质或淀粉，粒子结构的设计，使用物理手段，如超声波，或成分配方的优化。这些策略将有助于扩大耐热输送系统的应用，使其可用于实际的热处理。
Colloidal delivery systems are widely used in the food industry to enhance the dispersibility, stability, efficacy, or bioavailability. However, when exposed to the high temperature, delivery systems are often prone to degradation, which limits its application in thermal processing. In this paper, the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems are firstly described, including the molecular structure changes of proteins, starches or lipids, and the degradation of embedded substances. These effects are unfavorable to the application of the delivery system in thermal processing. Then, strategies of improving the heat resistance of food grade colloid delivery system and their use in frying, baking and cooking food are mainly introduced. The heat resistance of the delivery system can be improved by a variety of strategies, including the development of new heat-resistant materials, the addition of heat-resistant coatings to the surface of delivery systems, the cross-linking of proteins or starches using cross-linking agents, the design of particle structures, the use of physical means such as ultrasound, or the optimization of the ingredient formula. These strategies will help to expand the application of heat-resistant delivery systems so that they can be used in real thermal processing.
