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食品与发酵工业  2022, Vol. 48 Issue (20): 210-216    DOI: 10.13995/j.cnki.11-1802/ts.029403
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
两种蛋清蛋白-壳聚糖乳液负载β-胡萝卜素的性能对比研究
高博1*, 潘晴楣2, 张志鹏2, 胥伟2*
1(沈阳中街冰点城食品有限公司,辽宁 沈阳,110164)
2(武汉轻工大学 食品科学与工程学院,湖北 武汉,430023)
The comparative study on the performance of two kinds of egg white protein-chitosan emulsions loaded with β-carotene
GAO Bo1*, PAN Qingmei2, ZHANG Zhipeng2, XU Wei2*
1(Zhongjie Frozen Novelties, Shenyang 110164, China)
2(School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)
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摘要 该研究制备了蛋清蛋白-壳聚糖混合乳液与蛋清蛋白-壳聚糖双层乳液,并将二者分别负载β-胡萝卜素,通过测定粒径、乳析指数、β-胡萝卜素的保留率等指标,对比二者热稳定性、抗消化稳定性及贮藏稳定性。结果表明,在80 ℃处理后,混合乳液、双层乳液的乳析指数分别较20 ℃时增大了54%、14.6%;80 ℃时,双层乳液的β-胡萝卜素的保留率为74%,比混合乳液的β-胡萝卜素的保留率高21%,各项指标均显示双层乳液有较强的热稳定性。体外消化过程中,双层乳液能保持较为完整的乳滴结构,而混合乳液出现了破乳现象,双层乳液负载β-胡萝卜素后其生物可给率比混合乳液高14.7%。在贮藏15 d后,混合乳液和双层乳液的粒径分别较新鲜乳液的粒径增大了30.2%、16.1%,双层乳液中β-胡萝卜素的保留率较混合乳液高18.3%,双层乳液中油脂的脂肪的过氧化值较混合乳液低23.4 meq/kg。综上,双层乳液对于β-胡萝卜素的保存效果以及乳液中的油脂氧化稳定性最好,该研究为β-胡萝卜素、多酚等功能活性物质的高效递送、吸收提供了新思路。
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高博
潘晴楣
张志鹏
胥伟
关键词:  蛋清蛋白  壳聚糖  单层乳液  双层乳液  β-胡萝卜素    
Abstract: In this study, egg white protein-chitosan mixed emulsion and egg white protein-chitosan double-layer emulsion were prepared and loaded with β-carotene, respectively. The thermal stability, digestion resistance, and storage stability of these two emulsions were compared by measuring the particle size, emulsion index, β-carotene retention rate, and other indicators. The results showed that after treatment at 80 °C, the emulsion index of mixed emulsion and double-layer emulsion increased by 54% and 14.6% compared with the treatment at 20 °C, respectively. At 80 °C, the retention rate of β-carotene in the double-layer emulsion was 74%, which was 21% higher than that in the mixed emulsion. The double-layer emulsion showed higher thermal stability. During in vitro digestion, the double-layer emulsion maintained an intact droplet structure, while the mixed emulsion showed a demulsification phenomenon. And the bioaccessibility of β-carotene in the double emulsion was 14.7% higher than that in the mixed emulsion. Moreover, after 15 days of storage, the particle sizes of the mixed emulsion and the double-layer emulsion were 30.2% and 16.1% larger than those of the fresh emulsion, respectively. The retention rate of β-carotene in the double-layer emulsion was 18.3% higher than that in the mixed emulsion, and the peroxide value of oil in the double emulsion was 23.4 meq/kg lower than that in the mixed emulsion. In summary, the double-layer emulsion had the best preservation effect on β-carotene and the oxidation stability of oil in the emulsion. This study provided a new approach for the efficient delivery and absorption of functional active substances such as β-carotene and polyphenols.
Key words:  egg white protein    chitosan    single-layer emulsion    double-layer emulsion    β-carotene
收稿日期:  2021-09-17      修回日期:  2021-10-08           出版日期:  2022-10-25      发布日期:  2022-11-18      期的出版日期:  2022-10-25
作者简介:  高博(中级工程师)和潘晴楣(硕士研究生)为共同第一作者(高博中级工程师和胥伟副教授为共同通信作者,E-mail:missgaobo@163.com;xuwei1216@163.com)
引用本文:    
高博,潘晴楣,张志鹏,等. 两种蛋清蛋白-壳聚糖乳液负载β-胡萝卜素的性能对比研究[J]. 食品与发酵工业, 2022, 48(20): 210-216.
高博,潘晴楣,张志鹏,et al. The comparative study on the performance of two kinds of egg white protein-chitosan emulsions loaded with β-carotene[J]. Food and Fermentation Industries, 2022, 48(20): 210-216.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.029403  或          http://sf1970.cnif.cn/CN/Y2022/V48/I20/210
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