包埋花色苷的海藻酸钙-乳清分离蛋白复配凝胶的制备与表征  

Preparation and Characterization of Calcium Alginate-Whey Protein Isolate Composite Gel Embedded with Anthocyanins

作　　者：宋江流 杨静怡 高彦祥[1] 毛立科[1] SONG Jiangliu;YANG Jingyi;GAO Yanxiang;MAO Like(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2023年第14期1-7,共7页Food Science

基　　金：国家自然科学基金面上项目(31972073)。

摘　　要：以海藻酸钠、乳清分离蛋白(whey protein isolate,WPI)等为原料,采用原位释放法制备包埋花色苷的海藻酸钙-WPI复配凝胶。原料处理方式分别是室温复配海藻酸钙-WPI、仅加热WPI和共热海藻酸钙-WPI。研究结果显示,与对照组海藻酸钙凝胶相比,复配热处理WPI能使凝胶脱水收缩率减弱74.17%,冻融稳定性提升36.37%。此外,复配凝胶的线性黏弹区均大幅延长,而蠕变-回复率有所降低。硬度和黏度方面,各实验组的硬度均有所降低,共热海藻酸钙-WPI组的黏度提升明显,达0.68 mJ。红外光谱以及贮存稳定性结果显示各组可以有效包埋花色苷,其中海藻酸钙-热WPI组25℃贮存15 d后的花色苷保留率为85.01%。Calcium alginate-whey protein isolate(CA-WPI)composite gel embedded with anthocyanins was prepared by in-situ release method using sodium alginate and whey protein isolate as raw materials.The raw materials were allocated to three treatments:CA-WPI both at room temperature,room temperature CA-heated WPI,and heated CA-heated WPI.The results showed that compared with the control CA gel,the addition of heated WPI reduced the dehydration shrinkage rate of the gel by 74.17%and increased the freeze-thaw stability by 36.37%.In addition,the linear viscoelastic region of the mixed gels was greatly extended,while the creep recovery rate was decreased.Compared with the control gel,the hardness of the composite gels decreased,the viscosity of the heated CA-heated WPI gel significantly increased to 0.68 mJ.The results of infrared spectroscopy and storage stability showed that the composite gels effectively encapsulated anthocyanins,and 85.01%of the anthocyanins embedded in the heated CA-heated WPI composite gel was retained after 15 days of storage at 25℃.

关 键 词：海藻酸钠 乳清分离蛋白 花色苷 凝胶 

分 类 号：TS201.7[轻工技术与工程—食品科学]