发酵乳清蛋白制备抗氧化肽对微胶囊化DHA微藻油氧化稳定性的影响  

The influence of Microcapsule Antioxidant Peptides by Fermented Whey Protein on Oxidation Stability of DHA Microalgae Oil

作　　者：夏琪娜 王春潮 钱凯 王力 李晓东[1,2] 张宏达[1,2] 赵铭琪[1,2] 张宇 Xia Qina;Wang Chunchao;Qian Kai;Wang Li;Li Xiaodong;Zhang Hongda;Zhao Mingqi;Zhang Yu(College of Food Science, Northeast Agricultural University, Harbin 150030;Laboratory of Dairy Science of Ministry of Education, Harbin 150030;Hubei Xin He Biological Technology Co., LTD, Xianning 437100, Hubei)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]乳品科学教育部重点实验室,哈尔滨150030 [3]湖北欣和生物科技有限公司,湖北咸宁437100

出　　处：《中国食品学报》2018年第5期88-97,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：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(1253CGZH28)

摘　　要：目前抗氧化剂种类繁多,有的品类在婴幼儿配方奶粉中受到应用限制。乳源抗氧化肽安全可靠,可添加到婴儿奶粉用的DHA微藻油中,提高其氧化稳定性。本研究选用微生物发酵法制备活性肽,将WPI和GA作为抗氧化肽和DHA微藻油的包埋壁材,研究添加抗氧化肽对微胶囊过氧化值的影响,以及贮存条件对其氧化稳定性的影响。试验结果表明:添加0.1%抗氧化肽,25 d内POV值从0增到10.43 meq/kg,而空白组从0增到18.83 meq/kg,对照组增到10.93 meq/kg,说明抗氧化肽对过氧化值影响显著(P<0.05)。而添加抗氧化剂对微胶囊包埋效率和感官评分无显著影响(P>0.05)。储存12 d,-5℃条件比25℃条件下POV减少5.27 meq/kg,真空组比有氧组POV减少2.6 meq/kg,避光组比光照组POV减少7.5 meq/kg。研究表明添加抗氧化肽可有效提高微胶囊稳定性,如储存在低温、避光、隔氧条件下可减慢氧化速率。Up to now, there are many kinds of antioxidants,but application of some antioxidants are restricted in the infant formulation. Antioxidant peptides resource from milk is safe and reliable, and could be added to DHA oil micro algae which are used in infant formulation to improve its oxidation stability. Microorganism fermentation to be prepared active peptide. WPI and GA as wall material of antioxidant peptides and DHA oil micro algae. Research influence of addition of antioxidant peptide on peroxide value increased of microcapsule and storage conditions on its oxidation stability.Results showed that adding 0.1% antioxidant peptides, POV value of microcapsule increased from 0 to 10.43 meq/kg in25 days, and the blank group increased from 0 to 18.83 meq/kg, control group increased to 10.93 meq/kg, addition of antioxidant peptides has a significant effect on peroxide value（P〈0.05） but not significant on encapsulation efficiency and sensory score（P〈0.05）. POV of condition of-5 ℃ is 5.27 meq/kg lower than 25 ℃. POV of microcapsule stored in vacuum reduced 2.6 meq/kg than which expose to oxygen. POV of avoid light group compares to the light group reduced7.5 meq/kg. Results show that adding antioxidant peptide can increase the stability of microcapsule effectively and stored in low temperature, keep in dark place and vacuum conditions can slow down oxidation.

关 键 词：微胶囊 DHA微藻油 抗氧化肽 氧化稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]