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中国精品科技期刊2020
敬磊,陈乐乐,赵得秀,等. 乳清分离蛋白-D-木糖的美拉德反应产物制备原花青素微胶囊及其性能研究[J]. 食品工业科技,2024,45(23):1−10. doi: 10.13386/j.issn1002-0306.2023090200.
引用本文: 敬磊,陈乐乐,赵得秀,等. 乳清分离蛋白-D-木糖的美拉德反应产物制备原花青素微胶囊及其性能研究[J]. 食品工业科技,2024,45(23):1−10. doi: 10.13386/j.issn1002-0306.2023090200.
JING Lei, CHEN Lele, ZHAO Dexiu, et al. Preparation of Proanthocyanidins Microcapsules Using Maillard Reaction Products of Whey Protein Isolate-D-Xylose and Study on their Properties[J]. Science and Technology of Food Industry, 2024, 45(23): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090200.
Citation: JING Lei, CHEN Lele, ZHAO Dexiu, et al. Preparation of Proanthocyanidins Microcapsules Using Maillard Reaction Products of Whey Protein Isolate-D-Xylose and Study on their Properties[J]. Science and Technology of Food Industry, 2024, 45(23): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090200.

乳清分离蛋白-D-木糖的美拉德反应产物制备原花青素微胶囊及其性能研究

Preparation of Proanthocyanidins Microcapsules Using Maillard Reaction Products of Whey Protein Isolate-D-Xylose and Study on their Properties

  • 摘要: 本研究选用乳清分离蛋白-D-木糖的混合物,以及二者的美拉德反应产物为原料,分别与海藻酸钠混合制备复合壁材,用于包埋原花青素,制备原花青素微胶囊。通过对不同原花青素微胶囊进行形态表征观察、稳定性研究及体外抗氧化活性评价,阐明微囊化原花青素的优点及美拉德反应产物作为壁材的优势。结果表明,经美拉德反应产物包埋后形成的微胶囊,其包埋率可达98.60±0.09 %,原花青素含量为49.97±0.87 mg/g,粒径大小为1219.61±388.24 μm,且呈现良好的颗粒状形态;相较于壁材未发生美拉德反应的原花青素微胶囊,当环境温度为90 ℃时、或环境pH≤4及pH=10时、或在胃消化液中,均表现更好的稳定性;并且当芯材原花青素浓度达到30 μg/mL时,经美拉德反应产物包埋后形成的微胶囊具有更强的体外抗氧化能力。本研究为原花青素微胶囊的进一步开发利用奠定了基础,为促进原花青素微胶囊食品的开发和发展提供了新思路。

     

    Abstract: In this study, a composite wall material was prepared by blending whey protein isolate-D-xylose mixture and their Maillard reaction product with sodium alginate, which were then used for encapsulating proanthocyanidin to fabricate proanthocyanidin microcapsules. By characterizing the morphology, investigating stability, and assessing the in vitro antioxidant activity of different proanthocyanidin microcapsules, the advantages of microencapsulation of proanthocyanidin and the superiority of using Maillard reaction product as a wall material were elucidated. The results indicated that the microcapsules formed using the Maillard reaction product achieved an encapsulation efficiency of 98.60%±0.09%, with a proanthocyanidin content of 49.97±0.87 mg/g and a particle size of 1219.61±388.24 μm, exhibiting good granular morphology. Compared to microcapsules without the Maillard reaction, those formed with it demonstrated enhanced stability under conditions of 90 °C, pH≤4, pH=10, and in gastric digestion fluid. Furthermore, when the proanthocyanidin concentration reached 30 μg/mL, the microcapsules formed with the Maillard reaction product exhibited stronger in vitro antioxidant activity. This study lays the groundwork for further development and utilization of proanthocyanidin microcapsules, offering new insights into the development and advancement of proanthocyanidin microcapsule food products.

     

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