钙诱导乳清分离蛋白包埋体系对VB_(12)的稳态研究  

Effect of Calcium-induced Whey Protein Encapsulation System on Stability of Vitamin B_(12)

作　　者：柴智[1] 冷小京[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2010年第3期1-4,共4页Food Science

基　　金：国家"863"计划项目(2007AA10Z311);"十一五"国家科技支撑计划项目(2006BAD04A06)

摘　　要：使用乳清分离蛋白作为载体,用以对VB12进行包埋和保护。结果表明,常温下热变性处理后的乳清分离蛋白和Ca2+形成的网状结构可对VB12进行有效包埋。通过改变乳清分离蛋白质量分数(5%、8%)和Ca2+浓度(0.05、0.10、0.20mol/L),所得产品中VB12的包埋率最高可达50%。乳清分离蛋白包埋体系的VB12释放实验表明,在模拟胃液介质中,该体系通过推迟VB12的释放而在一定程度上减弱了酸和胃蛋白酶对VB12的影响;而在模拟肠液介质中,蛋白体系逐渐被胰消化酶降解,因此,VB12在2h后几乎释放完全。Whey protein was used as the carrier to encapsulate and protect vitamin B12.Results indicated that network microstructure formed by heat-denatured whey protein isolate（WPI） under the induction of Ca2＋ could effectively encapsulate vitamin B12.The optimal concentrations of WPI and calcium for encapsulation efficiency of vitamin B12 were 8% and 0.2 mol/L,respectively.The highest encapsulation efficiency was up to 50% under this optimal condition.Moreover,under mimic gastric conditions,this encapsulation system exhibited a delayed release of vitamin B12 to reduce the damage of vitamin B12 by acid or pepsin.On the other hand,under mimic intestinal environments,vitamin B12 could be completely released from protein encapsulation system within 2 h.

关 键 词：乳清分离蛋白 VB12 包埋作用 稳态化 

分 类 号：TS201.21[轻工技术与工程—食品科学]