食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 1 - 7

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025302

研究报告

酶解大豆蛋白复合凝聚微胶囊的制备及其性质表征

  • 李佳釔 ,
  • 方佳兴 ,
  • 李亚隆 ,
  • 孙文佳 ,
  • 刘平 ,
  • 王芹
展开
  • 1(西华大学 食品与生物工程学院,四川 成都,610039)
    2(马里兰大学帕克分校 营养与食品科学系,马里兰 大学城,20740)
硕士研究生(刘平副教授为通讯作者,E-mail:dewflowerlp@163.com)

收稿日期: 2020-08-07

  修回日期: 2020-09-25

  网络出版日期: 2021-06-17

基金资助

国家自然科学基金面上项目(31972009)

收起

Preparation and characterization of hydrolyzed soy protein isolate microcapsules by complex coacervation

  • LI Jiayi ,
  • FANG Jiaxing ,
  • LI Yalong ,
  • SUN Wenjia ,
  • LIU Ping ,
  • WANG Qin
Expand
  • 1(School of Food and Bioengineering, Xihua University, Chengdu 610039, China)
    2(Department of Nutrition and Food Science, University of Maryland-College Park, College Park 20740,USA)

Received date: 2020-08-07

  Revised date: 2020-09-25

  Online published: 2021-06-17

Fold

摘要

为探究蛋白改性对复合凝聚微胶囊性质的影响,以水解度为2%的酶解大豆蛋白(hydrolyzed soy protein isolate,HSPI)和海藻酸钠(sodium alginate,SA)为复合壁材,制备出相应的复聚物和复合凝聚甜橙油微胶囊。以ζ-电位和浊度为主要考察指标,确定形成复聚物最佳条件为m(HSP)∶m(SA)=7∶1,pH 3.5,最适作用温度25 ℃。以大豆分离蛋白(soy protein isolate, SPI)与SA复合凝聚制备的微胶囊(soy protein isolate-sodium alginate capsule,ISC)为对照,研究HSPI-SA甜橙油微胶囊(hydrolyzed soy protein isolate-sodium alginate capsule,HSC)各项分析指标,结果发现,HSC的水分含量、乳化稳定性和休止角均小于ISC,有效载量和乳化活性中HSC均高于ISC,热重分析表明HSC耐热性比ISC好。通过固相微萃取-气质联用技术对80 ℃不同加热时间下的HSC的挥发性物质进行分析,结果发现,7种甜橙油特征风味物质含量随着加热时间的延长均有所下降,根据最低含量推测出,HSC可耐受5 h内80 ℃高温。

关键词： 酶解大豆蛋白; 复合凝聚; 浊度滴定; 热重分析; 挥发性物质

本文引用格式

李佳釔 , 方佳兴 , 李亚隆 , 孙文佳 , 刘平 , 王芹 . 酶解大豆蛋白复合凝聚微胶囊的制备及其性质表征[J]. 食品与发酵工业, 2021 , 47(10) : 1 -7 . DOI: 10.13995/j.cnki.11-1802/ts.025302

Abstract

In order to explore the effect of protein modification on the properties of complex coacervation, hydrolyzed soy protein isolate (HSPI) and sodium alginate (SA) with a degree of hydrolysis at 2% was used as complex wall materials to prepare multipolymer and complex orange oil microcapsules. Taking the ζ-potential and turbidity titration curves as the main indicators, the optimal conditions for complex coacervation were m(HSPI)∶m(SA)=7∶1, pH 3.5, and 25 ℃. Taking SPI-SA complex coacervation microcapsules (ISC) as a control, the characteristic of HSPI-SA microcapsules (HSC) was determined, where the moisture content, emulsification stability and angle of repose HSC were all less than ISC, the effective load and HSC in emulsification activity index were higher than those of ISC. Thermogravimetric analysis showed that the heat resistance of HSC was better than that of ISC. Using solid phase micro-extraction-gas chromatography-mass spectrometry to analyze the HSC volatile substances under different heating times at 80 ℃, it was found that the content of seven sweet orange oil characteristic flavor substances decreased with the extension of the heating time. According to the lowest content, HSC can withstand heating in a water bath within five hours at 80 ℃.

Key words： hydrolyzed soy protein isolate; complex coacervation; turbidity titration; thermogravimetric analysis; volatile components

参考文献

[1] 刘鑫, 谭烨, 周红审, 等.水蒸气蒸馏甜橙油的工艺优化、分析及应用[J].食品研究与开发, 2014, 35(10):66-69.
LIU X, TAN Y, ZHOU H S, et al.Study on the extraction, analysis and application for sweet orange oil by steam distillation[J].Food Research and Development, 2014, 35(10):66-69.
[2] DE KRUIF C G, TUINIER R.Polysaccharide protein interactions[J].Food Hydrocolloids, 2001, 15(4-6):555-563.
[3] CHANG C P, LEUNG T K, LIN S M, et al.Release properties on gelatin-gum Arabic microcapsules containing camphor oil with added polystyrene[J].Colloids Surf B Biointerfaces, 2006, 50(2):136-140.
[4] WEINBRECK F, NIEUWENHUIJSE H, ROBIJN G W, et al.Complexation of whey proteins with carrageenan[J].Journal of Agricultural & Food Chemistry, 2004, 52(11):3 550-3 555.
[5] SCHMITT C, SANCHEZ C, DESPOND S, et al.Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2[J].Food Hydrocolloids, 2000, 14(4):403-413.
[6] LIU S, CAO Y L, GHOSH S, et al.Intermolecular interactions during complex coacervation of pea protein isolate and gum Arabic[J].Journal of Agricultural and Food Chemistry, 2010, 58(1):552-556.
[7] DONG D, LI X F, HUA Y F, et al.Mutual titration of soy proteins and gum Arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries[J].Food Hydrocolloids, 2015, 46:28-36.
[8] ZHANG Y T, TAN C, ABBAS S, et al.Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules[J].Food Hydrocolloids, 2015, 51:108-117.
[9] ADLERNISSEN J.Enzymic hydrolysis of food proteins[J].Canadian Medical Association Journal, 1986, 172(8):1 783-1 785.
[10] HUANG G Q, SUN Y T, XIAO J X, et al.Complex coacervation of soybean protein isolate and chitosan[J].Food Chemistry, 2012, 135(2):534-539.
[11] WEESEPOEL Y, SILLETTI E, ALEWIJN M, et al.Importance of harmonised sample preparation for moisture and protein content determinations in official food control laboratories:A poultry meat case study[J].Food Chemistry, 2019, 301:125 291.
[12] ZHANG W H, WU J, WENG L Y, et al.An improved phenol-sulfuric acid method for the determination of carbohydrates in the presence of persulfate[J].Carbohydrate polymers, 2020, 227:115 332.
[13] KLEMMER K J, WALDNER L, STONE A, et al.Complex coacervation of pea protein isolate and alginate polysaccharides[J].Food Chemistry, 2011, 130(3):710-715.
[14] 高艳.复合凝聚法制备辣椒素微胶囊的研究[D].长沙:长沙理工大学, 2012.
GAO Y.Preparation of capsaicin microcapsules by complex coacervation[D].Changsha:Changsha University of Science and Technology, 2012.
[15] 中华人民共和国国家卫生与计划生育委员会.GB/T 5009.3—2016 食品中水分的测定[S].北京:中国标准出版社, 2016.
National Health and Family Planning Commission of the People′s Republic of China.GB/T 5009.3—2016 Determination of moisture in food[S].Beijing:China Standards Press, 2016.
[16] 张根生, 岳晓霞, 李继光.大豆分离蛋白乳化性影响因素的研究[J].食品科学, 2006, 27(7):48-51.
ZHANG G S, YUE X X, LI J G.Study on affecting factors of emulsification properties of soybean isolated protein[J].Food Science, 2006, 27(7):48-51.
[17] 杨菜冬, 张晓鸣.不同品种甜橙芳香物质的SPME分析[J].食品研究与开发, 2006, 27(11):162-166.
YANG C D, ZHANG X M.Analysis of aroma compounds of different varieties of sweet orange with SPME[J].Food Research and Development, 2006, 27(11):162-166.
[18] PALLANDRE S, DECKER E A, MCCLEMENTS D J.Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate[J].Journal of Food Science, 2007, 72(9):518-524.
[19] MEKHLOUFI G, SANCHEZ C, RENARD D, et al.pH-induced structural transitions during complexation and coacervation of β-lactoglobulin and acacia gum[J].Langmuir the Acs Journal of Surfaces & Colloids, 2005, 21(1):386-394.
[20] SINGH S S, SIDDHANTA A K, MEENA R, et al.Intermolecular complexation and phase separation in aqueous solutions of oppositely charged biopolymers[J].International Journal of Biological Macromolecules, 2007, 41(2):185-192.
[21] GIRARD M, TURGEON S L, GAUTHIER S F.Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration[J].Food Hydrocolloids, 2002, 16(6):585-591.
[22] 赖凌峰.明胶与羧甲基纤维素钠的复合凝聚作用及其微胶囊制备[D].无锡:江南大学, 2017.
LAI L F.Complex coacervation of gelatin and sodium carboxymethyl cellulose and preparation of microcapsules[D].Wuxi:Jiangnan University, 2017.
[23] 杜歌.谷胱甘肽的复合凝聚微胶囊化技术研究[D].无锡:江南大学, 2015.
DU G.Study on complex coacervation microencapsulation of glutathione[D].Wuxi:Jiangnan University, 2015.
[24] LIU P, HUANG M G, SONG S Q, et al.Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution[J].Food & Bioprocess Technology, 2012, 5(5):1 775-1 789.
[25] HALEVA-TOLEDO E, NAIM M, ZEHAVI U.Formation of α-terpineol in citrus juices, model and buffer solutions[J].Journal of Food Science, 1999, 64(5):838-841.
[26] RU Z, QING H B, MING D Y, et al.Thermal decomposition mechanism and kinetics study of plastic waste chlorinated polyvinyl chloride[J].Polymers, 2019,11(12):2 080.
[27] 刘克海, 陈秋林, 谢晶, 等.分子蒸馏法富集甜橙油特征香气成分[J].食品科学, 2012, 33(10):200-203.
LIU K H, CHEN Q L, XIE J, et al.Enrichment of characteristic aroma compounds in sweet orange oil by molecular distillation[J].Food Science, 2012, 33(10):200-203.
[28] 李源栋, 刘秀明, 蒋举兴.气相色谱/质谱法结合保留指数分析甜橙油中香味成分[J].食品与生物技术学报, 2017, 36(4):438-442.
LI Y D, LIU X M, JIANG J X.Analysis of aroma components in orange oil by GC/MS combined with the retention index[J].Journal of Food Science and Biotechnology, 2017, 36(4):438-442.
[29] 肖作兵, 马胜涛, 牛云蔚, 等.气相色谱嗅闻技术结合主成分分析鉴定甜橙油特征香气成分[J].中国食品学报, 2017, 17(1):253-257.
XIAO Z B, MA S T, NIU Y W, et al.Detection of the key aroma compounds of sweet orange oils by GC-O coupled with PCA[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(1):253-257.
[30] ITO Y, SUGIMOTO A, KAKUDA T, et al.Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac[J].Journal of Agricultural and Food Chemistry, 2002, 50(17):4 878-4 884.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司