油脂微胶囊壁材乳清蛋白与阿拉伯胶相互作用研究  

The Interaction of Oil Microcapsule Wall Materials between Whey Protein and Acacia

作　　者：石燕[1] 李如一[1] 王辉[1] 李倩[1] 李德俊[1] 涂宗财[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室南昌大学食品科学与工程系,江西南昌330047 [2]江西师范大学功能有机小分子教育部重点实验室,江西南昌330022

出　　处：《光谱学与光谱分析》2015年第3期617-621,共5页Spectroscopy and Spectral Analysis

基　　金：国家自然科学基金项目(31360390)资助

摘　　要：利用傅里叶红外光谱法和计算机辅助分析法研究壁材乳清蛋白和阿拉伯胶在油脂微胶囊形成过程中的相互作用。结果表明,经高压均质和喷雾干燥后,乳清蛋白的酰胺A带向高波数方向移动,这可能是由于乳清蛋白和阿拉伯胶发生了共价交联,而酰胺Ⅰ带向高波数移动了6.1 cm^(-1)则是由于蛋白质分子内的氢键作用力减弱所致。对酰胺Ⅰ带图谱进行高斯拟合后发现,乳清蛋白质二级结构中α-螺旋的含量由19.55%下降至17.50%,β-折叠的含量由30.59%下降至25.63%,共减少了7个百分点。这表明蛋白质分子内的氢键作用力减弱,致使蛋白质分子的刚性结构减弱,韧性结构增强,使蛋白质分子表现出一定的柔性。SDSPAGE电泳研究结果表明,乳清蛋白-阿拉伯胶复合物中产生分子量较大的共价产物。喷雾干燥过程中乳清蛋白与阿拉伯胶发生了共价交联,使得复合物的乳化活性得到提高。用环境扫描电镜观测不同壁材制备的油脂微胶囊的表面结构,发现乳清蛋白-阿拉伯胶复合物为壁材制备的油脂微胶囊具有良好的韧性,微孔少,结构致密。The interaction between whey protein and acacia which were used as wall material was studied on the formation of the oils microcapsules by the FTIR Spectroscopy and Computer Aided Analysis.The results indicated that whey protein changed ob-viously in amide A and amideⅠ by high pressured homogenization and spray-drying.The amide A moved from 3 406.5 cm-1 to 3 425.4 cm-1 which was possibly due to covalent cross-linking between whey protein and acacia.Furthermore the amide Ⅰmoved from 1 648.6 cm-1 to 1 654.7cm-1 for intramolecular hydrogen bonding of protein had been weaken.After Gaussian fit-ting on amide Ⅰ,it was found that the content of secondary structure of α-helix content andβ-fol.ding in whey protein reduced from 19.55% to 17.50% and from 30.59% to 25.63%,respectively.This suggests that protein intramolecular hydrogen bond-ing force was abated,resulting in abating the rigid structure of the protein molecules and enhancing of the toughness structure. The protein molecules showed some flexibility.The result of SDS-PAGE electrophoresis showed that whey protein-gum Arabic complexes produced covalent products in larger molecular weight.During the spray-drying process,covalent cross-linking pro-duced between whey protein and gum Arabic which improved emulsifying activity of the complex whey protein and gum Arabic produced covalent cross-linking and improved the complex emulsifying activity.Observing the surface structure of the fish oil mi-crocapsule by SEM,the compound of whey protein and acacia as wall material was proved better toughness,less micropore,and more compact structure.

关 键 词：微胶囊 傅里叶红外光谱 乳清蛋白 阿拉伯胶 相互作用 

分 类 号：O657.3[理学—分析化学]