乳清分离蛋白-葡萄糖的美拉德反应产物及其在藻油乳液凝胶中的应用  

Maillard reaction product of whey protein isolate-glucose and its application in algae oil emulsion gel

作　　者：杜玉含 卫姣 徐嘉鸿 袁芳[1] DU Yuhan;WEI Jiao;XU Jiahong;YUAN Fang(Key Laboratory of Healthy Beverages,China National Light Industry,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国轻工业健康饮品重点实验室,中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品添加剂》2023年第7期27-35,共9页China Food Additives

摘　　要：利用乳清分离蛋白和葡萄糖在湿法条件下发生美拉德反应,研究不同质量比对美拉德反应进程、反应产物抗氧化性的影响,并用美拉德反应产物制备负载藻油的乳液凝胶。结果表明,乳清分离蛋白-葡萄糖美拉德反应中间产物、褐变程度和接枝度在质量比2∶3(w/w)时达到最大值,分别为1.981%、0.715%和31.336%,同时,荧光光谱表明接枝后的糖链具有掩蔽效应,美拉德产物的亲水性增加。质量比1∶1时,反应产物DPPH自由基清除能力达到最大值,为81.88%,显著高于未发生美拉德反应组(P<0.05)。最终得到的乳液凝胶质构特性和冻融稳定性有所下降,但在光照和温度储藏期间仍具有良好的氧化稳定性。上述研究表明,乳清分离蛋白-葡萄糖的美拉德反应有效改善了乳清分离蛋白的特性,对负载藻油的乳液凝胶具有较好的抗氧化效果。Maillard reaction in wet conditions using whey protein isolate and glucose was carried out.The effects of different mass ratios of whey protein isolate and glucose on Maillard reaction and the reaction products antioxidation were studied.The emulsion gel loaded with algal oil was prepared by Maillard reaction products.The results showed that the intermediate product of whey protein isolate-glucose Maillard reaction,the degree of browning and the degree of grafting reached the maximum at the mass ratio of 2∶3(w/w),which were 1.981%,0.715%and 31.336%,respectively.At the same time,the fluorescence spectrum showed that the grafted sugar chain had a masking effect,therefore the hydrophilicity of Maillard products increased.When the mass ratio was 1∶1(w/w),the DPPH radical scavenging ability of reaction product reached the maximum value of 81.88%,which was significantly higher than that of the group without Maillard reaction(P<0.05).The texture characteristics and freeze-thaw stability of the final lotion gel decreased,but it still had a good stability during light and temperature storage.The above studies showed that Maillard reaction of whey protein isolate glucose effectively improved the characteristics of WPI and had a good antioxidant effect on the emulsion gel loaded with algae oil.

关 键 词：乳清分离蛋白 乳液凝胶 藻油 食品应用 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.7[轻工技术与工程—食品科学与工程]