以酪蛋白胶束(micellar casein,MC)为基质,原花青素(proanthocyanidin,PCs)为配体,制备PCs-MC复合物,采用紫外-可见光谱、荧光光谱、傅里叶变换红外光谱等手段表征复合物结构,研究不同温度(4、37、50、65 ℃)、不同金属离子(Fe3+、Zn2+)、不同H2O2含量(0.006%、0.024%,体积分数)和超声处理下MC对PCs稳定性的影响。结果显示,PCs对MC有荧光猝灭作用,二者以疏水作用形成复合物。MC提高了PCs在37、50、65 ℃处理下的保留率,改善了其在H2O2存在下的稳定性。然而,在4 ℃贮藏时,MC促进了PCs的降解,且当Fe3+和Zn2+存在时,MC降低了PCs的稳定性。超声处理下,PCs-MC复合物中PCs保留率低于游离PCs。可见,MC有利于提升PCs热稳定性和氧化稳定性,但不利于改善其金属离子稳定性。
Micellar casein (MC) was chosen as a matrix and proanthocyanidin (PCs) was chosen as a ligand to prepare the PCs-MC complex. The structure of the complex was characterized by UV-Vis, fluorescence, and Fourier transform infrared (FT-IR) spectroscopy. The effects of MC on the stability of PCs under different heat treatments (4 ℃, 37 ℃, 50 ℃, and 65 ℃), the addition of metal ions (Fe3+, Zn2+), presence of H2O2 (0.006% and 0.024%, volume fraction) and ultrasound treatment were investigated. Results showed that PCs had a fluorescence quenching effect on MC which was supposed to be a hydrophobicity interaction. MC improved the retention rates of PCs under 37 ℃, 50 ℃, and 65 ℃ heat treatment, and enhanced the stability of PCs under H2O2 addition. However, the MC promoted the degradation of PCs under 4 ℃ storage. In addition, MC accelerated the degradation of PCs with the presence of Fe3+ and Zn2+. After ultrasound treatment, the retention rate of PCs in PCs-MC was lower than that of free PCs. In conclusion, MC could improve the thermal stability of PCs, but it was not beneficial for the improvement of its stability with the presence of metal ions.
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