大分子乳化剂稳定的纳米乳中β-胡萝卜素的降解  

Degradation of β-carotene in Nanoemulsions Stabilized by Macromolecular Emulsifiers

作　　者：李燕[1,2] 刘成梅[1,2] 刘伟[2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学中德食品工程中心,江西南昌330047

出　　处：《南昌大学学报（工科版）》2012年第4期355-357,386,共4页Journal of Nanchang University(Engineering & Technology)

基　　金：国家自然科学基金资助项目(21163013;31071573);江西省教育厅青年基金资助项目(GJJ11040)

摘　　要：分别以乳清分离蛋白、热处理乳清分离蛋白、乳清分离蛋白与麦芽糖糊精的混合物和美拉德反应复合物为乳化剂,制备β-胡萝卜素纳米乳,并考察其乳滴粒径分布及β-胡萝卜素的降解。结果表明:乳清分离蛋白与麦芽糖糊精共价复合后,形成的纳米乳液平均粒径更小,但复合物加速纳米乳中β-胡萝卜素的降解。而热处理乳清分离蛋白能显著抑制纳米乳中β-胡萝卜素的降解,其机制可能是蛋白质大分子聚集体的形成对β-胡萝卜素起保护作用。Macromolecular emulsifiers including whey protein isolate,heated whey isolate protein,mixture and maillard reaction products（MRPs） of whey protein isolate and maltodextrin were used to prepared β-carotene nanoemulsions.The particle size distribution as well as the β-carotene degradation at different temperatures of the obtained emulsions were investigated.The results showed that the average particle size of the nanoemulsions stabilized by MRPs was significantly lower and the β-carotene encapsulated in them degradated more rapidly than the other samples.Besides that,the heated whey isolate protein could effectively decrease the β-carotene degradation rate,which might be attributed to the protection effect of the protein aggregates formed during the heat process.

关 键 词：纳米乳液 粒径分布 美拉德反应 Β-胡萝卜素 

分 类 号：TS201.7[轻工技术与工程—食品科学]