复配凝胶体系对茶多酚热降解的保护作用  

Protection of Compound Gel System on Thermal Degradation of Tea Polyphenols

作　　者：黄家钰 王玉丽 李婷 范玉文 聂珂楠 院佩佩 张雨艳 吴正奇 HUANG Jiayu;WANG Yuli;LI Ting;FAN Yuwen;NIE Kenan;YUAN Peipei;ZHANG Yuyan;WU Zhengqi(College of Biological Engineering and Food,Hubei University of Technology,Wuhan 430000,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430000

出　　处：《食品科技》2023年第1期220-227,共8页Food Science and Technology

摘　　要：茶多酚(Tea Polyphenols,TP)具有抗氧化性和抑菌性,但是不耐碱且热稳定性差。文章通过合成罗望子胶(Tamarind gum,TSP)和κ型卡拉胶(Kappa carrageenan,KC)的协同水凝胶对茶多酚(Tea Polyphenols,TP)进行包埋,通过与无凝胶保护的TP溶液对比,探究了不同pH值(3.0、5.0、7.0、9.0和11.0)下温度变化对包埋效果的影响,并结合流变学分析了负载TP的凝胶网络。结果显示:用TSP/KC对TP包埋能够显著提高TP对碱处理和热处理的稳定性,有效保护了TP的自由基清除能力和抗氧化性。Tea polyphenols(TP) have antioxidant and bacteriostatic properties, but are not alkali-resistant and have poor thermal stability. In this paper, tea polyphenols(TP) were encapsulated by synergistic hydrogels of tamarind gum(TSP) and kappa carrageenan(KC). By comparing with TP solution without gel protection, the influence of temperature change on the embedding effect at different pH values(3.0,5.0, 7.0, 9.0, and 11.0) was explored, and the TP-loaded gel network was analyzed with rheology. The results show that the entrapment of TP with TSP/KC can significantly improve the stability of TP to alkali treatment and heat treatment, and effectively protect the free radical scavenging ability and antioxidant properties of TP.

关 键 词：罗望子胶 Κ-卡拉胶 凝胶特性 影响机制 茶多酚 

分 类 号：TS202.3[轻工技术与工程—食品科学]