食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 136 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032671

研究报告

阿胶肽铁螯合物微胶囊的制备及其特性表征

  • 李秀 ,
  • 陈昱瑶 ,
  • 管玲娟 ,
  • 宋洁 ,
  • 成向荣
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  • (江南大学 食品学院,江苏 无锡,214122)
第一作者:硕士,高级实验师(成向荣副教授为通信作者,E-mail:cheng-xiangrong@hotmail.com)

收稿日期: 2022-06-14

  修回日期: 2022-08-01

  网络出版日期: 2023-08-31

基金资助

国家自然科学基金项目(31700301)

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Preparation and characterization of Ejiao peptide-iron chelate microcapsules

  • LI Xiu ,
  • CHEN Yuyao ,
  • GUAN Lingjuan ,
  • SONG Jie ,
  • CHENG Xiangrong
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-06-14

  Revised date: 2022-08-01

  Online published: 2023-08-31

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摘要

阿胶肽铁螯合物(Ejiao peptide-iron chelate,EPI)是阿胶补血的功效成分,为提高其生物可及性、利用度以及遮盖其铁锈味,该研究以大豆分离蛋白与果胶作为壁材,采用高速乳化法对EPI进行包埋,经冷冻干燥制备EPI微胶囊。根据包埋率评价制备工艺,正交优化确定最佳参数,即壁芯质量比为3∶1、大豆分离蛋白与果胶质量比为6∶4、包埋30 min时包埋率最高,达86.6%。对最优条件下制得的EPI微胶囊进行理化性质表征,结果显示,EPI微胶囊粒径分布更窄,平均粒径为119.50 μm;吸水性显著降低至(25.64±0.97)%。EPI微胶囊在胃肠道模拟消化过程中释放的Fe2+含量显著低于EPI(P<0.05),在20~80 ℃下的铁螯合量显著高于EPI(P<0.05),表明其消化稳定性和热稳定性提高。此外,EPI微胶囊还可以降低粪便中残余铁的含量,将肠道铁含量达峰时间延迟2 h。

关键词： 阿胶; 肽铁螯合物; 微胶囊; 模拟消化

本文引用格式

李秀 , 陈昱瑶 , 管玲娟 , 宋洁 , 成向荣 . 阿胶肽铁螯合物微胶囊的制备及其特性表征[J]. 食品与发酵工业, 2023 , 49(15) : 136 -144 . DOI: 10.13995/j.cnki.11-1802/ts.032671

Abstract

To improve the bioavailability and mask the rust flavor of Ejiao peptide-iron chelate (EPI), which is the hematopoietic ingredient in Ejiao, soy protein isolate and pectin were used as wall materials to embed EPI by high-speed emulsification. The microcapsules of EPI were prepared by the freeze-drying method. The optimal parameter was further investigated by orthogonal experiments, using an embedding rate to evaluate the preparation process. The optimal parameter combination was obtained as the wall-to-core mass ratio of 3∶1, the mass ratio of soy protein isolate to pectin of 6∶4, and the stirring time of 30 min, to yield the embedding rate of 86.69%. Furthermore, the physicochemical properties of the EPI microcapsules prepared under optimal conditions were characterized. Results showed that the particle size distribution of the EPI microcapsules was narrower, with an average particle size of 119.50 mm, and the water absorption was significantly reduced to (25.64±0.97)%. Microencapsulation significantly reduced the Fe2+ content released by EPI during simulated digestion in the gastrointestinal tract (P<0.05), and significantly improved the chelation rate of EPI at 20-80 ℃ (P<0.05), indicating its improved digestive stability and thermostability. Moreover, EPI microcapsules could reduce the residual iron content in feces and delay the peak time of intestinal iron content by 2 h.

Key words： Ejiao; peptide-iron chelates; microcapsules; simulated gastrointestinal digestion

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