食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 127 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041619

研究报告

酪蛋白胶束与甜菜红素相互作用及其复合物性质研究

  • 曾学而 ,
  • 柯发辉 ,
  • 杨敏 ,
  • 张文娟 ,
  • 魏彦明
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  • (甘肃农业大学 理学院,甘肃 兰州,730070)
第一作者:硕士研究生(杨敏教授为通信作者,E-mail:yummy12@163.com)

收稿日期: 2024-11-18

  修回日期: 2025-02-13

  网络出版日期: 2025-10-16

基金资助

甘肃省重点研发计划项目(23YFNA0017);2024年创新驱动助力工程项目(GXH20240328-15);兰州市人才创新创业项目(2023-RC-22);2023年省级制造业高质量发展专项

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Study on the interaction between micellar casein and betanin, and the properties of their complexes

  • ZENG Xueer ,
  • KE Fahui ,
  • YANG Min ,
  • ZHANG Wenjuan ,
  • WEI Yanming
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  • (College of Science, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2024-11-18

  Revised date: 2025-02-13

  Online published: 2025-10-16

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摘要

甜菜红素(betanin,BT)是具有生物活性的水溶性含氮色素,但稳定性较差,限制了其在食品工业中的应用。该文以酪蛋白胶束(micellar casein,MC)为载体,制备了BT-MC复合物,研究了BT与MC的相互作用,并评估了不同温度(40、60、80 ℃)、不同pH(8.0、11.0)、不同金属离子(Fe3+、Zn2+)处理下MC对BT稳定性的影响。结果表明,MC与BT以范德华力和氢键结合,结合过程为放热过程,298 K时的结合常数Ka为(8.18±6.17)×103 L/mol。结合后MC构象发生改变,α-螺旋含量增加,β-转角及无规卷曲含量降低。与MC结合显著提高了BT在高温处理下的保留率,其中,80 ℃下处理2 h后1 mmol/L BT的保留率从(29.22±1.64)%提高至(91.88±0.77)%,5 mmol/L BT的保留率从(23.90±1.11)%提高至(81.07±0.73)%。另外,与MC结合改善了BT在碱性条件下的稳定性,pH 11.0下处理2 h后1 mmol/L BT的保留率从(47.62±0.33)%提高至(94.00±0.54)%,5 mmol/L BT的保留率从(56.88±0.42)%提高至(95.54±0.17)%。然而,MC结合降低了BT的金属离子稳定性。综上,与MC结合有利于改善BT的热稳定性和碱稳定性。MC可作为一种天然载体用于BT负载,以扩大BT的应用范围。

关键词： 甜菜红素; 酪蛋白胶束; 相互作用; 稳定性; 保留率

本文引用格式

曾学而 , 柯发辉 , 杨敏 , 张文娟 , 魏彦明 . 酪蛋白胶束与甜菜红素相互作用及其复合物性质研究[J]. 食品与发酵工业, 2025 , 51(18) : 127 -135 . DOI: 10.13995/j.cnki.11-1802/ts.041619

Abstract

Betanin (BT) is a kind of water-soluble nitrogenous pigment with multiple biological activities, but its stability is low, which limits its application in the food industry.In this study, micellar casein (MC) was used as a matrix to prepare BT-MC complexes.The interaction between BT and MC was investigated, as well as the effects of heat treatment (40, 60, 80 ℃), pH (8.0, 11.0), and addition of metal ions (Fe3+, Zn2+) on the stability of BT with or without MC loading.The results showed that BT combined with MC through van der Waals force and hydrogen bonds, the binding process of which was exothermic with the binding constant (Ka) of (8.18±6.17)×103 L/mol at 298 K.After combination, the conformation of the MC was altered, in which the content of α-helix increased while the contents of β-turn and random coil reduced.Combining with MC significantly enhanced the retention rate of BT after heat treatment, with the retention rate of 1 mmol/L BT increasing from (29.22±1.64)% to (91.88±0.77)% after 2 hours of heating at 80 ℃, while 5 mmol/L BT increased from (23.90±1.11)% to (81.07±0.73)%.In addition, MC improved the stability of BT under alkaline conditions, with the retention rate of 1 mmol/L BT increasing from (47.62±0.33)% to (94.00±0.54)% after 2 hours at pH 11.0, while for 5 mmol/L BT increasing from (56.88±0.42)% to (95.54±0.17)%.However, the MC combination reduced the stability of BT in the presence of metal ions.Thus, combination with MC was beneficial to improve the thermal stability and pH stability of BT.MC could be used as a natural carrier for BT loading to expand its application.

Key words： betanin; micellar casein; interaction; stability; retention rate

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