热处理条件下乳清蛋白对可可饮料体系多酚生物可及性的影响及其蛋白-多酚相互作用  

Effect of whey protein on bioaccessibility of polyphenols in cocoa beverage systems under heat treatment conditions and their protein-polyphenol interactions

作　　者：曲涛 程勇 王璐潇 王召君 陈秋铭 曾茂茂[2] 秦昉[2] 陈洁[2] 何志勇[2] QU Tao;CHENG Yong;WANG Luxiao;WANG Zhaojun;CHEN Qiuming;ZENG Maomao;QIN Fang;CHEN Jie;HE Zhiyong(Yantai New Era Health Industry Co.Ltd.,Yantai 264000,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]烟台新时代健康产业有限公司,山东烟台264000 [2]食品科学与技术国家重点实验室(江南大学),江苏无锡214122

出　　处：《食品与发酵工业》2023年第21期123-130,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31771978)。

摘　　要：生物可及性是多酚发挥健康功能的前提,易受食品组分和加工工艺的影响。该文以乳清蛋白和可可多酚提取物为可可饮料模拟体系,通过体外模拟消化研究乳清蛋白对不同热处理(85℃/30 min、121℃/15 min)下可可饮料中多酚生物可及性的影响,并采用圆二色谱和荧光光谱技术分析不同热处理条件下可可饮料中主要多酚物质(原花青素)与蛋白组分(β-乳球蛋白)间的相互作用。结果发现,在常温和85℃热处理下,乳清蛋白添加使可可多酚生物可及性显著提高34.02%和12.37%,而121℃热处理下,添加乳清蛋白使可可多酚生物可及性下降7.73%。蛋白-多酚相互作用研究显示,热处理和原花青素会导致β-乳球蛋白结构展开,原花青素与β-乳球蛋白发生结合作用从而具有静态荧光猝灭效应,不同热处理条件下其相互作用强度顺序为:121℃热处理>85℃热处理>常温,且常温下以静电相互作用为主,85℃热处理下以范德华作用和氢键作用为主,121℃热处理下以疏水相互作用为主。以上结果表明,常温和85℃下,可可多酚与乳蛋白存在一定强度的相互作用,提高了可可饮料中多酚的生物可及性,但在121℃热处理下,可可多酚与乳蛋白结合作用大大增强,反而降低了多酚的生物可及性。该研究结果对于提高可可制品的健康功能品质以及可可产品配方设计与加工条件优化具有一定的理论指导意义。Bioaccessibility is a prerequisite for polyphenols to perform their health functions and is susceptible to the influence of food components and processing processes.Effects of whey protein(WP)on the bioaccessibility of cocoa polyphenols(CP)in cocoa beverages under different heat treatment conditions(85℃/30 min and 121℃/15 min)were investigated using WP and CP extracts as cocoa beverage simulation systems by in vitro simulation digestion.The interaction between the main polyphenolic substances(proanthocyanidins,PC)and protein fractions(β-lactoglobulin,β-LG)in the cocoa milk system under different heat treatment conditions was analyzed by circular dichroism and fluorescence spectroscopy.Results showed that with WP addition,the bioaccessibility of CP significantly increased by 34.02%and 12.37%at room temperature and 85℃treatment,respectively,while the bioaccessibility of CP decreased by 7.73%at 121℃treatment.Protein-polyphenol interaction studies showed that heat treatment and PC led to the structural unfolding ofβ-LG,and PC had a binding effect onβ-LG and thus had a static quenching effect.The interaction strengths were as follows:121℃treatment>85℃treatment>room temperature.The electrostatic interactions were dominant at room temperature,van der Waals force and hydrogen bonding at 85℃heat treatment,and hydrophobic interactions at 121℃treatment.The above results showed that the interaction between CP and WP existed with certain strength at room temperature and 85℃,which improved the bioaccessibility of polyphenols in the cocoa beverage system,but at 121℃treatment,the binding interaction between CP and WP was greatly enhanced but reduced the bioaccessibility of polyphenols.The results of this study have some theoretical implications for the improvement of the health and functional quality of cocoa products and the optimization of product formulation design and processing conditions.

关 键 词：热处理 可可多酚 乳清蛋白 生物可及性 相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]