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author:

Shi, Xiao-Dan (Shi, Xiao-Dan.) [1] | Tian, Yong-Qi (Tian, Yong-Qi.) [2] | Wu, Jiu-Lin (Wu, Jiu-Lin.) [3] | Wang, Shao-Yun (Wang, Shao-Yun.) [4]

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Abstract:

Nanoparticles with unique properties have potential applications in food, medicine, pharmacology, and agriculture industries. Accordingly, many significant researches have been conducted to develop novel nanoparticles using chemical and biological techniques. This review focuses on the synthesis of selenium nanoparticles (SeNPs) using polysaccharides as templates. Various instrumental techniques being used to confirm the formation of polysaccharide-SeNPs conjugates and characterize the properties of nanoparticles are also introduced. Finally, the biological activities of the synthesized SeNPs and the influence of structural factors of polysaccharides on the property of synthetic nanocomposites are highlighted. In general, the polysaccharides functionalized SeNPs can be easily obtained using sodium selenite as precursor and ascorbic acid as reductant. The final products having different particle size, morphology, and selenium content exhibit abundant physiological activities. Structural factors of polysacchairdes involving molecular weights, substitution of functional groups, and chain conformation play determinant roles on the properties of nanocomposites, resulting in different biological performances. The review on the achievements and current status of polysaccharides conjugated SeNPs provides insights into this exciting research topic for further studies in the future. © 2020 Taylor & Francis Group, LLC.

Keyword:

Agricultural robots Ascorbic acid Bioactivity Nanocomposites Nanoparticles Particle size Polysaccharides Selenium Synthesis (chemical)

Community:

  • [ 1 ] [Shi, Xiao-Dan]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
  • [ 2 ] [Tian, Yong-Qi]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
  • [ 3 ] [Wu, Jiu-Lin]Institute of Biomedical and Pharmaceutical Technology & College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou, China
  • [ 4 ] [Wang, Shao-Yun]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China

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Source :

Critical Reviews in Food Science and Nutrition

ISSN: 1040-8398

Year: 2021

Issue: 13

Volume: 61

Page: 2225-2236

1 1 . 2 0 8

JCR@2021

7 . 3 0 0

JCR@2023

ESI HC Threshold:84

JCR Journal Grade:1

CAS Journal Grade:1

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 1

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