酶溶性胶原蛋白肽及其β-环糊精包合物理化性质分析  被引量:2

Physical and Chemical Analysis of Papain Soluble Collagen Peptide and Its β-cyclodextrin Inclusion Complex

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作  者:鉏晓艳[1] 耿胜荣[1] 李新[1] 王俊[1] 程文宇[1] 廖涛[1] 

机构地区:[1]湖北省农业科技创新中心湖北省农产品辐照工程技术中心湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出  处:《中国食品学报》2017年第1期209-216,共8页Journal of Chinese Institute Of Food Science and Technology

基  金:国家自然科学基金青年基金项目(111605052);湖北省重大科技创新计划项目(2015ABA038);湖北省农业科技创新中心资助项目(2017-620-000-001-036);湖北省农业科学院竞争性项目(2016fcz05)

摘  要:采用红外扫描、扫描电镜、透射电镜和气质联用仪研究β-环糊精(β-cyclodextrin,β-CD)对酶溶性胶原蛋白肽(Papain soluble collagen peptide,PSCP)的包合作用,腥苦味的遮掩效果及抗氧化成分的保护作用。红外扫描结果显示,PSCP-β-CD包合物在3347 cm^(-1)处产生1个强而宽的吸收峰,说明主客体分子之间形成大量的氢键,PSCP进入β-CD的空腔。电镜结果显示,PSCP及PSCP-β-CD包合物分子分别为直径100~200 nm和400~600 nm的纳米球,后者聚合冻干后表面呈网状结构。与PSCP相比,PSCP-β-CD包合物不仅胺类、醛类等腥味成分下降,其挥发性抗氧化成分——2,4-二叔丁基苯酚也显著降低;此外,PSCP-β-CD包合物超声稳定性上升,抗氧化缓释力增加,对DPPH自由基的清除力上升。结果表明:β-CD可很好地包合PSCP分子,有效改善PSCP的不良口感,并且减少其抗氧化成分的损失。Infrared scanning,scanning electron microscopy,transmission electron microscopy and Gas chromatograph-mass spectrometer were used to investigate the effect of β-cyclodextrin(β-CD) on inclusion,improving taste,and protecting antioxidant of papain soluble collagen peptide(PSCP).In infrared scanning results,a strong and broad endothermic peak at 3347 cm^-1 was observed,indicating the formation of hydrogen bonds between β-CD and PSCP molecule,and PSCP has entered the cavity of β-CD.Electron microscopy results showed that PSCP and PSCP-β-CD inclusion complexes were nano-balls with 100-200 nm and 400-600 nm in diameter,and the latter showed net-like structure in its polymer surface after Freeze drying.Compared with PSCP,the Amines,aldehydes and the 2,4-di-tert-butylphenol(a type of antioxidants) were declined in volatiles,while the ultrasonic stability,antioxidant release force and DPPH radical scavenging capacity were increased observed from PSCP-β-CD inclusion complexes.The results suggested that β-CD can include PSCP molecule well,improve its tastes,and reduce its antioxidant compounds loss.

关 键 词:酶溶性胶原蛋白肽 Β-环糊精 包合物 分析 

分 类 号:TS201.2[轻工技术与工程—食品科学]

 

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