【作者】 刘衍恺； 李侠； 孙海月； 张晶； 蔡春雨； 徐娜； 冯嘉乐； 南博； 王玉华； 刘景圣；

【Author】 Liu Yankai;Li Xia;Sun Haiyue;Zhang Jing;Cai Chunyu;Xu Na;Feng Jiale;Nan Bo;Wang Yuhua;Liu Jingsheng;College of Food Science and Engineering,Jilin Agricultural University;

【机构】 吉林农业大学食品科学与工程学院；

【摘要】 虾青素(AST)具有抗氧化、抗肿瘤和抗炎等多种生物活性,但水溶性差和生物可及性低等问题极大的限制了其在食品工业中的应用发展。本研究采用加热形成的乳清浓缩蛋白(WPC)/茁霉多糖(PUL)凝胶作为微胶囊壁材,通过冷冻干燥技术包埋AST。当AST溶液与WPC/PUL凝胶的体积比为1:2时,微胶囊的包埋率最高,为93.14%。与游离AST相比,包埋在WPC/PUL凝胶中的AST在模拟胃肠消化过程中的稳定性显著提高,从而导致其生物可及性提高了5.1倍。在4℃和25℃储存26周后,AST的稳定性明显提高,使其半衰期分别延长至822.38 d和516.17 d。X射线衍射和差示扫描量热试验结果表明,AST以无定形的状态被包埋在微胶囊中。AST的加入导致WPC/PUL凝胶的表面疏水性下降。通过紫外光谱、傅里叶变换红外光谱和荧光光谱证实,AST改变了WPC/PUL凝胶的蛋白构象,WPC/PUL/AST复合物的形成主要是由于疏水相互作用和氢键作用。本研究提供了一种基于WPC/PUL凝胶作为壁材包埋AST的微胶囊,在食品加工中具有广阔的前景。更多还原

【Abstract】 Astaxanthin(AST) has various biological activities such as antioxidant,antitumor and anti-inflammatory,but poor water solubility,instability and low bioaccessibility greatly limit the development of its industrial application.In this study,whey protein concentrate(WPC)/pullulan(PUL) gel formed by heating was used as microencapsulated wall material to encapsulate AST by freeze-drying.The highest encapsulation efficiency achieved 93.14% when the volume ratio of AST solution to WPC/PUL gel was 1:2.Compared with free AST,the stability of AST encapsulated in WPC/PUL gel was significantly enhanced during simulated gastrointestinal digestion and the bioaccessibility was increased up to 5.1 times.AST retention was significantly improved after 26 weeks of storage at 4 ℃ and 25 ℃,with half-lives of 822.38 d and 516.17 d,respectively.The results of X-ray diffraction and differential scanning calorimetry showed that AST was encapsulated in WPC/PUL gel in an amorphous state.The incorporation of AST caused a decrease in the surface hydrophobicity of WPC/PUL gel.It was confirmed by UV,Fourier transform infrared and fluorescence spectra that AST changed the protein conformation of WPC/PUL gel,and the formation of the WPC/PUL/AST complex was mainly due to hydrophobic interaction and hydrogen bonding.This study provided a microcapsule based on WPC/PUL gel as a wall material to encapsulate AST,which has a promising future in food processing.更多还原