胭脂树橙蛋白纳米粒子在酸凝乳中的应用评估  

Assessment of the application of annatto protein nanoparticles in acid curding

作　　者：余聪 刘航 彭盛峰 YU Cong;LIU Hang;PENG Shengfeng(Jiangxi Drug Inspector Center,Nanchang 330029,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西省药品检查员中心,江西南昌330029 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《南昌大学学报（工科版）》2023年第1期22-29,共8页Journal of Nanchang University(Engineering & Technology)

基　　金：江西省自然科学基金青年基金项目(20212AB215035)。

摘　　要：胭脂树橙通常作为奶酪生产加工中的着色剂被使用,然而其在奶酪凝乳过程中的易泄漏性导致了生产工艺的复杂性及更高的生产成本。设计了一种新的抗胭脂树橙泄漏的思路,并考察了3种不同蛋白纳米粒子对胭脂树橙在酸凝乳条件下泄漏性的影响。以空白胭脂树橙为对照组,采用pH驱动法制备胭脂树橙-酪蛋白酸钠纳米粒子、胭脂树橙-乳清分离蛋白纳米粒子和胭脂树橙-大豆分离蛋白纳米粒子,并考察了样品的粒径电位、微观形态、泄漏率、再分散性,评估其在酸凝乳中可行性。结果表明,3种蛋白纳米粒子对胭脂树橙抗泄漏性的能力排序为大豆分离蛋白>酪蛋白酸钠>乳清分离蛋白,其中,使用大豆分离蛋白纳米粒子包埋胭脂树橙后,乳清的颜色明显降低,相较于空白组色素含量减少了(43.0%±3.7%)。此外,牛奶中油脂含量对色素的泄漏也有影响,油脂含量越低,泄漏率越高。Annatto is usually utilized as a colorant in cheese production and processing.However,its leakage in acid curding leads to the complexity of production and higher cost.In this study,a novel anti-leakage method of annatto was designed,and the effect of three various protein nanoparticles on the leakage of annatto under cheese processing was investigated.Selecting blank annatto as the control group,annatto-sodium caseinate nanoparticles,annatto-whey protein isolated nanoparticles and annatto-soy protein isolated nanoparticles were prepared by pH-driven method.The particle size,zeta potential,micromorphology,leakage rate,redispersion of samples were measured and its feasibility in the acid curding was also discussed.The results showed that the anti-leakage ability of three protein nanoparticles was in the order of soybean protein isolate>sodium caseinate>whey protein isolate.Noticeably,when soybean protein isolate nanoparticles were used to encapsulate carmine orange,the color of whey decreased significantly,and the pigment content decreased by(43.0%±3.7%)than the blank group.The lower the oil content,the higher the leakage rate.

关 键 词：胭脂树橙 纳米粒子 酸凝乳 泄漏率 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]