摘要:
为了提高杨梅酚酸稳定性,本研究分别采用乳清蛋白、β-环糊精和乳清蛋白-果胶混合乳液包埋杨梅酚酸,并研究不同环境(pH、温度、光照、人工胃肠液)对其包埋产物稳定性的影响。结果表明:相较于其他处理方式,乳清蛋白-果胶混合乳液包埋对杨梅酚酸的包埋率最好,可达82.33%(P<0.05)。酸碱稳定性结果显示,杨梅酚酸的稳定性随pH的增加而逐渐下降,其中乳清蛋白-果胶混合乳液包埋稳定性最好(P<0.05),在pH=11.0条件下处理120 min后,酚酸剩余相对含量可达52.23%。热稳定性和光照稳定性结果均显示,采用乳清蛋白-果胶混合乳液包埋效果最佳,处理120 min后杨梅酚酸剩余相对含量分别为68.28%(90℃)和77.67%(27000 lx)。人工胃肠液稳定性结果显示,乳清蛋白-果胶混合乳液包埋可显著提高杨梅酚酸稳定性(P<0.05)。此外,光学显微镜结果表明,乳清蛋白-果胶混合乳液具有更强的凝胶网络和更厚的涂层结构。综上所述,乳清蛋白-果胶混合乳液能较好地提高杨梅酚酸在不利环境中的稳定性,为开发应用富含杨梅酚酸的功能食品提供了理论依据。
关键词:
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杨梅酚酸
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包埋
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稳定性
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人工胃液
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人工肠液
Abstract:
To enhance the stability of phenolic acids,whey protein,β-cyclodextrin(β-CD)and whey protein-pectin mixed emulsions were used to coat the phenolic acid. The effects of different environments(pH,temperature,light,artificial gastric and intestinal juice)on the stability of the embedding products were investigated in this study. The results showed that,compared with other treatments,whey protein-pectin mixed coating phenolic acid had the best(P<0.05)embedding rate(82.33%). The results of acid-base stability showed that the stability of phenolic acid gradually decreased with the increase of pH,and whey protein-pectin coating showed higher(P<0.05)stability than other treatments. After being treated at a pH of 11.0 for 120 min,the residual relative content of phenolic acid was 52.23%. The results of thermal stability and light stability showed that whey protein-pectin emulsion had highest stability than others,and the residual relative contents of phenolic acid after treatment for 120 min were 68.28%(90℃)and 77.67%(27000 lx),respectively. The results of the artificial gastric and intestinal fluid treatment showed that whey protein-pectin emulsion coating could significantly(P<0.05)improve the stability of phenolic acid. In addition,the optical microscope images showed that the whey protein-pectin mixed coating had a stronger gel network and a thicker coating structure. In summary,whey protein-pectin mixed coating can improve the stability of phenolic acid in adverse environment,which provides a theoretical basis for the application of phenolic acid in functional food.
百度学术
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