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。
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.
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