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食品与发酵工业  2019, Vol. 45 Issue (5): 80-86    DOI: 10.13995/j.cnki.11-1802/ts.017974
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
乳清蛋白-甜橙油包合物的制备及其性质研究
杨晓飞1,2,梅林1,薛秀恒1,王志耕1*
1(安徽农业大学 茶与食品科技学院,安徽省农产品加工工程实验室,安徽 合肥,230036)
2(安庆市食品药品稽查支队,安徽 安庆,246001)
Study on the preparation and characterizations of whey protein-sweet orange oil inclusion complex
YANG Xiaofei1,2, MEI Lin1, XUE Xiuheng1,WANG Zhigeng1*
1(Anhui Agricultural Products Processing and Engineering Laboratory, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China)
2(Anqing Food and Drug Inspection Detachment, Anqing 246001, China)
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摘要 采用正交试验对高压均质制备乳清蛋白-甜橙油包合物的工艺进行优化,并对新型乳清蛋白-甜橙油包合物风味剂的基本特性进行研究。结果表明,包合物的最佳制备条件为:40 MPa压力下均质3次,乳清蛋白的质量与甜橙油的体积比为1∶0.75 (g∶mL),在此条件下甜橙油的包合率可达84.11%,RSD为3.06%,包合物中甜橙油的有效含量为346.36 mg/g。经气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)检测,包合物中甜橙油特征风味成分保留较好。包合物的粒径分布均匀,主要在100~600 nm之间,表面积平均直径D[3,2]为(180±8) nm,体积平均直径D[4,3]为(333±5) nm,适用于饮料加工。包合物的含水率和水分活度分别为(4.59±0.46)%和0.211±0.037,有利于贮藏。但包合物易吸湿,应放置于相对湿度在43%以下的环境下保存。25 ℃温度下,包合物密封贮藏10周后甜橙油的保留率为93.74%,包合物对甜橙油的保护效果较好,可长期贮藏。
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杨晓飞
梅林
薛秀恒
王志耕
关键词:  乳清蛋白  甜橙油  包合物  制备  性质    
Abstract: The preparation process of whey protein-sweet orange oil inclusion complex using high pressure homogenization was optimised by orthogonal experiments. The basic characteristics of inclusion complex were studied to provide technical support for developing and applying the inclusion complex. The results showed that the optimal conditions to prepare the inclusion complex were as follows: homogenization at 40 MPa for 3 times, the ratio of the amount of whey protein to the volume of sweet orange oil was 1∶0.75 (g∶mL). Under this condition, the inclusion rate of sweet orange oil could reach to 84.11%, and the effective content of sweet orange oil in the complex was 346.36 mg/g. Gas chromatography-mass spectrometry (GC-MS) detection suggested that the characteristic flavors of sweet orange oil, such as aspinene, myrcene, limonene, and decanal were well preserved in the inclusion complex. The particle size of the inclusion complex was evenly distributed, in a range of 100-600 nm. In addition, its superficial area weighted mean diameter and volume weighted mean diameter were (180±8) nm and (333±5) nm, respectively, which suggested that the inclusion complex was suitable for beverage industries. The moisture content and water activity of inclusion complex were (4.59±0.46)% and 0.211±0.037, respectively, which was beneficial for storage. However, the inclusion complex was easy to absorb moisture, it should be stored in the environment with relative humidity below 43%. The retention rate of sweet orange oil in the inclusion complex was 93.74% after being sealed in bags and stored at 25 ℃ for 10 weeks, it meant that the inclusion complex could protect the sweet orange oil well.
Key words:  whey protein    sweet orange oil    inclusion complex    preparation    characterization
               出版日期:  2019-03-15      发布日期:  2019-03-25      期的出版日期:  2019-03-15
基金资助: 安徽省自主创新专项“乳品功能化关键技术研发及产业化”(12z0102055)
作者简介:  硕士研究生(王志耕教授为通讯作者,E-mail:wzhg@ahau.edu)。
引用本文:    
杨晓飞,梅林,薛秀恒,等. 乳清蛋白-甜橙油包合物的制备及其性质研究[J]. 食品与发酵工业, 2019, 45(5): 80-86.
YANG Xiaofei,MEI Lin,XUE Xiuheng,et al. Study on the preparation and characterizations of whey protein-sweet orange oil inclusion complex[J]. Food and Fermentation Industries, 2019, 45(5): 80-86.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017974  或          http://sf1970.cnif.cn/CN/Y2019/V45/I5/80
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