微胶囊形成过程中酪蛋白与麦芽糊精相互作用研究  

Interactions between Casein and Maltodextrin in the Formation of Microcapsule

作　　者：石燕[1] 刘凡[1] 郑燚[2] 郑为完[1,3] 葛辉[1] 

机构地区：[1]南昌大学食品科学与工程系,食品科学与技术国家重点实验室,江西南昌330047 [2]江西师范大学计算机信息工程学院,江西南昌330027 [3]江西维尔宝食品生物有限公司,江西高安330800

出　　处：《食品科学》2013年第17期74-77,共4页Food Science

基　　金：国家自然科学基金项目(31360390);江西省教育厅2012年度科技项目(GJJ12014);食品科学与技术国家重点实验室自由探索资助课题(SKLF-TS-200924)

摘　　要：采用傅里叶变换红外差谱结合去卷积、二阶导数谱和曲线拟合等数学处理方式研究微胶囊壁形成过程中酪蛋白与麦芽糊精的相互作用,对两者相互作用机理进行初步探讨。结果表明:经过加热和喷雾干燥后,酪蛋白酰胺Ⅰ带及酰胺Ⅲ带均发生了改变,酪蛋白与麦芽糊精之间以交联的形式发生了相互作用,形成的氢键作用力较强。同时比较添加麦芽糊精前后酪蛋白的乳化活性及乳化稳定性,α-螺旋及无序结构含量的增加使得酪蛋白-麦芽糊精的乳化活性和稳定性更高。The interaction between casein and maltodextrin during the formation of microcapsule wall was investigated using fourier transform infrared spectroscopy combined with other mathematical treatments such as deconvolution, second derivative spectroscopy and curve fitting. A preliminary investigation was conducted to explore the mechanism of interaction between these two materials. Results showed that following heating and spray drying treatments, changes of the amideⅠbands and the amide Ⅲ bands of casein occurred. The interaction between casein and maltodextrin was present in the form of cross-linking and a strong hydrogen bond was then formed. In this study, the emulsifying capacity and emulsion stability of casein were also measured with or without the addition of maltodextrin. The increased content of α-helix and random coil contributed to the higher emulsifying capacity and stability of casein in the presence of maltodextrin.

关 键 词：傅里叶变换红外光谱 微胶囊壁 酪蛋白 麦芽糊精 相互作用 

分 类 号：TS201.21[轻工技术与工程—食品科学]