微胶囊化乳清蛋白水解物的降胆固醇活性、苦味和稳定性研究  

Study on the Hypocholesterolemic Activity,Bitter Taste and Stability of Microencapsulation of Whey Protein Concentrate Hydrolysate

作　　者：庄建鹏 李晓东[1,2] 杜玲玲[1,2] 李东花[1,2] 赵永波[1,2] 马少杰[1,2] 

机构地区：[1]乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食品学报》2017年第1期31-38,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2011BAD09B01);黑龙江省教育厅面上项目(12541027);2013年黑龙江省高校科技成果产业化前期研发培育项目

摘　　要：利用胰蛋白酶水解乳清浓缩蛋白(WPC),经超滤、脱盐处理获得乳清蛋白水解物(WPCH)。以WPC、WPC和麦芽糊精的混合物为壁材,利用喷雾干燥法对WPCH进行微胶囊化处理,然后测定WPCH的降胆固醇活性,热处理(90℃,15 min)的WPC和麦芽糊精为壁材的WPCH微胶囊的包埋率、苦味程度、吸湿性、玻璃态转化温度及微观形态。结果表明,用胰蛋白酶水解WPC可以获得具有降胆固醇活性的WPCH,经超滤、脱盐处理后,WPCH对胆固醇胶束的溶解度的抑制率为47.53%。微胶囊化WPCH的苦味程度明显降低(P<0.05)。微胶囊化处理后,样品的吸湿性从55.88 g/(100 g)降为22~24 g/(100 g),而样品的Tg值从64.17℃提高到73.63℃,表明微胶囊化处理使样品稳定性增加。与WPC相比,加热处理的WPC和添加麦芽糊精的WPC都能提高包埋效率,为62.41%。利用喷雾干燥法微囊化的WPCH与未包埋的WPCH相比,不会对降胆固醇活性产生影响。上述结果表明,以WPC与麦芽糊精为壁材的微胶囊化WPCH,能明显降低苦味并提高产品稳定性,不会对降胆固醇活性产生影响。The main aim of the present work was to obtain microencapsulated whey protein concentrate hydrolysate （WPCH） in order to reduce its bitter taste and resistance to hygroscopicity without impairing its the hypocholesterolemic activity by spray drying with whey protein concentrate （WPC） and maltodextrin as wall materials. The hygroscopicity, bitter taste, encapsulation efficiency （EE）, glass transition temperature （Tg） and morphology of encapsulated WPCH with mixture of preheated （90 ℃, 15 min） WPC and maltodextrin as wall materials were evaluated. The results showed that the products had the hypocholesterolemic activity after WPC was hydrolysised with trypsin. With treatments of uhrafihration and desahing, the inhibition of cholesterol micellar solubility reached 47.53%. The bitter of microencapsulated WPCH significantly reduced （P〈0.05）. The hygroscopicity of the sample reduced from 55.88 g/（100 g） to 22-24 g/（100 g） after the microencapsulation, while the Tg of the sample increased from 64.17 ℃ to 73.63℃. Both indicated that the microencapsulated treatment increased stability of samples. Moreover, the mixture of preheated WPC and mahodextrin increased the EE, which reached 62.41%. The mieroeneapsulated WPCH by spray drying did not affect the hypocholesterolemic activity compared with non-encapsulated WPCH. All of these indicated that spray drying with the mixture of WPC and maltodextrin as carriers was beneficial for reducing the bitter taste and hygroseopicity without impairing the hypocholesterolemic activity of whey protein concentrate hydrolysate.

关 键 词：乳清蛋白水解物 降胆固醇 微胶囊化 乳清蛋白 麦芽糊精 苦味 

分 类 号：TS201.21[轻工技术与工程—食品科学]