【作者】 鹿瑶； 崔梦楠； 袁芳； 高彦祥； 毛立科；

【Author】 Lu Yao;Cui Mengnan;Yuan Fang;Gao Yanxiang;Mao Like;Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food Science and Nutritional Engineering,China Agricultural University;

【机构】 北京食品营养与人类健康高精尖创新中心中国农业大学食品科学与营养工程学院；

【摘要】 本课题利用葡萄糖酸-δ-内酯(GDL)酸诱导制备乳清分离蛋白乳液凝胶,研究连续相和界面相蛋白的性质对乳液凝胶微结构和β-胡萝卜素稳定性的影响。实验在固定体系总蛋白含量(5%,w/w)的条件下,改变其中变性蛋白(蛋白水溶液在85℃下加热30min,后冷冻干燥得到)和未变性蛋白的比例。未变性蛋白含量(0.5,1,1.5%,w/w)的增加会降低乳液的粒径和黏度,并提高其物理稳定性。加入GDL后,较高的变性蛋白含量(4.5,4,3.5%,w/w)可以促进体系凝胶化并最终获得更高的储能模量。质构分析结果则表明乳液凝胶的硬度和变性蛋白含量呈正相关关系。通过高温(85℃,2h)和光照(8h)实验证明,提高变性蛋白含量有益于增强β-胡萝卜素的贮藏稳定性。这些结果揭示了乳液凝胶微结构和包埋的功能因子稳定性之间的关联机制,为乳液凝胶作为脂溶性活性成分的传递体系奠定了基础。更多还原

【Abstract】 Emulsion gels based on WPI(Whey protein isolate) were prepared through an acid induced(GDL,Glucono-δ-lactone) gelation process,and the effects of aqueous phase and interface phase protein on the microstructures and stability of β-carotene were investigated.In this experiment,the ratio of denatured proteins(Protein solutions were heated at 85℃ for 30 min,freeze-dried to obtain powder) and undenatured proteins was changed under the condition of fixing total proteins content(5% of aqueous phase).Increase in undenatured proteins(0.5,1,1.5% of aqueous phase) resulted in decrease in droplet size and PDI(Polymer dispersity index),lower viscosity and improved creaming stability of the emulsions.When GDL was added to initial gelation,higher denatured proteins content(4.5,4,3.5% of aqueous phase) promoted to earlier onset of gelation and higher storage modulus of the gels.Textural analysis showed that the higher denatured proteins content led to the higher hardness of emulsion gels but decreased the elasticity.Then the stability of β-carotene against thermal treatment(85℃,2 hours) and UV-light exposure(8 h) was determined.The results suggested that it was beneficial to improve the stability of β-carotene by raising the content of denatured proteins in aqueous and interfacial phases.These findings revealed that the structures of the emulsion gels were closely related to the stability of the embedded functional ingredients and the emulsion gels could be potential delivery systems for lipophlic bioactive compounds.更多还原