蛋清蛋白/壳聚糖复合物和微凝胶理化性质的比较研究  

Physicochemical properties of egg white protein/chitosan complexes and microgels

作　　者：姚家钰 曹可轩 邹云帆 单媛媛[1] YAO Jiayu;CAO Kexuan;ZOU Yunfan;SHAN Yuanyuan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品与发酵工业》2022年第8期120-127,共8页Food and Fermentation Industries

基　　金：2019年国家级大学生创新创业训练计划支持项目(201910712046)。

摘　　要：蛋白/多糖制备微纳组装体用于提高营养素的稳定性是功能食品及医药领域的热点问题。为评估用蛋清蛋白(egg white,EW)与壳聚糖(chitosan,CS)制备花青素递送系统的可行性,该研究分析了不同蛋清蛋白与壳聚糖比例、pH及花青素添加量对EW/CS体系理化特性的影响,并比较了EW/CS体系在加热前后表面电荷和聚集行为的变化。结果表明,随着壳聚糖添加量的增加,EW/CS体系电荷由负变正,形成静电复合物,该复合物经过热处理可形成微凝胶。这些复合物和微凝胶在低pH(2~6)环境较为稳定。EW/CS复合物和微凝胶对花青素的有效负载量分别为55.31%和50.61%,适量花青素(3%,质量分数)的添加可以提高体系的稳定性。与复合物相比,EW/CS微凝胶对环境pH变化更为敏感。Micro-nanoparticles prepared from biopolymers such as protein and polysaccharides are usually used to improve the stability of nutrients in the functional food and medicine industry.To evaluate the possibility of preparing anthocyanin delivery systems using egg white protein(EW)and chitosan(CS),the effects of different polymer ratios,pH and amount of anthocyanin extract on the physicochemical properties of the EW/CS system were analyzed.The difference of surface charge properties and aggregation behavior between complexes(unheated)and microgels(heated)were compared as well.The results showed that with the increase of the concentration of chitosan,the charge of EW/CS system changed from negative to positive,forming EW/CS electrostatic complexes.The EW/CS complexes could form microgels after heat treatment.Furthermore,these complexes and microgels remained stable between pH(2-6),and both EW/CS complexes and microgels could achieve effective complexation of anthocyanin extract with loading rates of 55.31%and 50.61%,respectively.The addition of 3%anthocyanin(mass ratio)could improve the stability of the EW/CS systems.Compared with the complexes,the EW/CS microgels were more sensitive to environmental pH changes.

关 键 词：蛋清蛋白 壳聚糖 复合物 微凝胶 

分 类 号：TS201.2[轻工技术与工程—食品科学]