杨梅果汁蛋白粉稳定性及其花色苷生物利用率  

Stability and anthocyanin bioavailability of red bayberry juice protein powder

作　　者：孟梓怡 罗子阳 段翰英[1] 王超[1] MENG Ziyi;LUO Ziyang;DUAN Hanying;WANG Chao(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China)

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品与发酵工业》2023年第3期197-204,共8页Food and Fermentation Industries

基　　金：广东省重点领域研发计划项目(2020B020225003)。

摘　　要：杨梅货架期短,富含花色苷,豌豆蛋白营养丰富不含致敏原。该研究以豌豆蛋白为壁材,经高压均质和喷雾干燥技术将杨梅果汁包埋加工成杨梅-蛋白粉固体饮料。通过扫描电镜、傅里叶红外分析(Fourier transform infrared spectrometry,FTIR)、热重分析(thermogravimetric analysis,TG)、粒度测定和电位分析对杨梅-蛋白粉的包埋特性、稳定性进行表征。同时利用体外模拟消化对杨梅-蛋白粉中花色苷的生物利用率进行分析。结果表明,杨梅-蛋白粉形貌圆润,与豌豆蛋白粉相比粒径更小且均匀。FTIR分析表明,制备杨梅-蛋白粉对豌豆蛋白的二级结构有一定的影响(α-螺旋下降1.22%,β-折叠下降1.98%,β-转角上升3.72%,无规则卷曲下降0.52%),TG分析表明杨梅-蛋白粉较好地保留了豌豆蛋白热稳定性。杨梅-蛋白粉饮料Zeta电位为-45 mV,显著高于豌豆蛋白(-18 mV),具有更高的稳定性。体外模拟消化结果表明,在胃液中消化30 min后,果肉、果汁和杨梅-蛋白粉中花色苷的生物利用率分别为91.23%、99.31%和74.98%,120 min后,杨梅-蛋白粉中花色苷生物利用率与果肉、果汁基本一致(65%~75%)。该研究为研发高附加值豌豆蛋白和杨梅产品及新型固体饮料提供理论依据和参考。Bayberry has a short shelf life and rich anthocyanin.Pea protein is rich in nutrition and does not contain allergens.Pea protein was used as wall material,and the bayberry juice was embedded into the solid beverage of bayberry protein powder by high-pressure homogenization and spray drying.The encapsulation properties and stability of bayberry protein powder were characterized by scanning electron microscope,Fourier transform infrared spectroscopy(FTIR),thermogravimetric analysis(TG),particle size determination,and Zeta potential analysis.The anthocyanin bioaccessibility of bayberry protein powder was investigated by in vitro simulated digestion.Results showed that the morphology of bayberry protein powder was round and smooth with a smaller powder size.FTIR analysis showed that the preparation process of bayberry protein powder had a certain effect on the secondary structure of pea protein(α-helix decreased by 1.22%,β-sheet decreased by 1.98%,β-turn increased by 3.72%,and random coil decreased by 0.52%).TG analysis showed that bayberry protein powder retained the thermal stability of pea protein.The Zeta potential of bayberry protein powder beverage was-45 mV,which was significantly higher than that of pea protein(-18 mV).The in vitro simulated digestion results showed that the anthocyanin bioavailability of bayberry pulp,bayberry juice,and bayberry protein powder after digestion in gastric juice for 30 min was 91.23%,99.31%,and 74.98%,respectively.After 120 min,the anthocyanin bioavailability of bayberry protein powder was basically the same as that of pulp and fruit juice(65%-75%).This study provides a theoretical basis for the development of high-value-added bayberry products and new solid drinks.

关 键 词：杨梅果汁 豌豆蛋白 蛋白果汁饮料 花色苷 生物利用率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]