热处理肌原纤维蛋白复凝聚法制备微胶囊及性能表征  

Preparation and Characterization of Microcapsules by Heat Treated Myofibrillar Protein Coacervation

作　　者：赵立铸 裴志胜 王会博[4] 冯紫蓝 薛长风 ZHAO Lizhu;PEI Zhisheng;WANG Huibo;FENG Zilan;XUE Changfeng(Hainan Provincial Academician Team Innovation Center,Hainan Tropical Ocean University,Sanya 572022,China;Marine Food Engineering Technology Research Center of Hainan Province,Hainan Tropical Ocean University,Sanya 572022,China;Collaborative Innovation Center of Marine Food Deep Processing,Hainan Tropical Ocean University,Sanya 572022,China;College of Food Science and Technology,Hainan University,Haikou 570228,China)

机构地区：[1]海南省院士团队创新中心,海南热带海洋学院,海南三亚572022 [2]海南省海洋食品工程技术研究中心,海南热带海洋学院,海南三亚572022 [3]海洋食品精深加工关键技术省部共建协同创新中心,海南热带海洋学院,海南三亚572022 [4]海南大学食品科学与工程学院,海南海口570228

出　　处：《食品工业科技》2023年第11期1-12,共12页Science and Technology of Food Industry

基　　金：海南省院士创新平台科研专项(YSPTZX202131);海南省自然科学基金高层次人才(321RC747);海南省自然基金面上项目(320MS056)。

摘　　要：探索罗非鱼(Oreochromis niloticus)中提取肌原纤维蛋白(MP)在热处理后(HMP)作为一种新型微胶囊的壳材料,在海藻酸钠(SA)和壳聚糖(CS)共存下,采用超声复凝聚法对玉米油进行微胶囊化,并对其性能进行表征。结果表明:当海藻酸钠含量2.5%,HMP含量3.0%,玉米油含量30%时,乳液粒径小而均匀,乳化稳定性高。壳聚糖含量为1.2%、海藻酸钠和壳聚糖质量比1:1、氯化钙浓度为5.0%时,通过超声复凝聚法得到的微胶囊平均粒径为88.74±2.60μm,包封率为82.59%±1.44%;微胶囊具有不规则形状和起伏的表面;红外光谱和X射线衍射结果表明,海藻酸钠与壳聚糖因静电结合作用,与HMP共同构成了微胶囊致密的外壳;DSC结果显示HMP微胶囊具有一定的热稳定性;HMP微胶囊显著降低了贮存过程中油脂的POV值与TBA值,有效延缓了玉米油的氧化速度;HMP微胶囊在整个模拟消化阶段的游离脂肪酸(FFA)释放量为92.67%,且在肠消化阶段释放更多的FFA,表明微胶囊化对芯材的释放起到了缓释作用。这项研究显示,HMP与海藻酸钠和壳聚糖复合后,是可以用于微胶囊制备及保护生物活性物质,为HMP的乳化应用扩展途径。Myogenic fibrin(MP)extracted from Tilapia(Oreochromis niloticus)after heat treatment(HMP)was explored as a novel encapsulant for microencapsulation of corn oil together with sodium alginate(SA)and chitosan(CS),and its performance was characterized using ultrasonic coalescence.The results showed that at 2.5%sodium alginate,3.0%HMP content and 30%corn oil,the emulsion had small and uniform particle size with high emulsification stability.The average particle size of microcapsules after ultrasonic recondensation was 88.74±2.60μm while the encapsulation rate was 82.59%±1.44%under the following conditions:1.2%CS,SA:CS mass ratio of 1:1,and 5.0%calcium chloride.The microcapsules had irregular shapes and undulating surfaces,and the results of infrared spectroscopy and X-ray diffraction indicated that CS and SA formed the dense shell of microcapsules together with HMP due to electrostatic binding.Results from DSC showed that HMP microcapsules had a degree of thermal stability,and the microencapsulation significantly reduced the POV and TBA values of oil during storage,which effectively slowed down the oxidation process.The release of free fatty acids(FFA)from HMP microcapsules was 92.67%during the whole simulated digestion phase with a greater amount released during the intestinal digestion phase,indicating that microencapsulation had a retarding effect on the release of core material.This study shows that HMP compounded with sodium alginate and chitosan is feasible for microencapsulation and protection of bioactive substances,and hence expanding the applications of HMP microgel particles.

关 键 词：热处理肌原纤维蛋白(HMP) 海藻酸钠 玉米油 微胶囊 性能表征 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]