预处理方式对酵母细胞吸附茶多酚性能的影响  

Effect of Different Pretreatment Methods on Adsorption Capability of Yeast Cells towards Tea Polyphenols

作　　者：刘寅[1] 王淼[1,2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品科学》2011年第6期38-44,共7页Food Science

基　　金："十一五"国家科技支撑计划重点项目(2006BAD27B03)

摘　　要：采用4种方式对酵母细胞进行预处理,制备醇溶酵母细胞(ACY)、酵母自溶酶解细胞(AEY)、酵母自溶细胞(AY)和碱提取酵母细胞(AWGP),并对它们在水相中吸附茶多酚的性能进行研究。结果表明,在吸附时间4h、吸附温度40℃、茶多酚溶液pH4.00,4种预处理酵母细胞加入量均为2.00g的条件下,它们对茶多酚的吸附率(m/m)可达到ACY 98.1%、AEY 94.3%、AY 93.2%、AWGP 73.2%,单位吸附量达到ACY 319.8mg/g、AEY307.4mg/g、AY 303.8mg/g、AWGP 238.5mg/g。吸附动力学结果表明,预处理酵母细胞对茶多酚的等温吸附曲线符合Langmuir等温吸附模式和Freundlich等温吸附模式,并且抗氧化实验证明酵母细胞在一定程度上能发挥微胶囊的作用。Microencapsulation is an effective method to protect biologically active materials from the damage by environmental factors.Yeast cells are natural and edible microencapsules.In the present study,yeast cells were pre-treated by alcohol,3% sodium chloride,alkaline protease and sodium hydroxide to obtain ACY,AEY,AY and AWGP,respectively.The treated yeast cells were used to adsorb tea polyphenols in aqueous solution.The results indicated that the absorption rates of tea polyphenols in 4 kinds of pre-treated yeast cells such as ACY,AEY,AY and AWGP with the addition of 2.00 g tea polyphenols were 98.1%,94.3%,93.2%,and 73.2% under the conditions with absorption time of 4 h,absorption temperature of 40℃,and tea polyphenol solution at pH 4.0.The adsorption capacities of ACY,AEY,AY and AWGP on tea polyphenols were 319.8,307.4,303.8 mg/g and 238.5 mg/g,respectively.Adsorption kinetics analysis showed that four kinds of pre-treated yeast cells were in accordance with Langmuir and Freundlich isotherm models.Antioxidant experiments confirmed that yeast cells could function as the role of microencapsules.

关 键 词：酵母细胞 茶多酚 吸附 微胶囊 

分 类 号：TS201.3[轻工技术与工程—食品科学]