不同热改性乳清蛋白-虾青素复合物对色素稳定性的影响  

Effects of Different Thermal-Modified Whey Protein-Astaxanthin Complexes on Pigment Stability

作　　者：任祥瑞 赵晓燕[1] 刘红开[1] 张晓伟[1] 王萌[1] 朱运平[2] REN Xiangrui;ZHAO Xiaoyan;LIU Hongkai;ZHANG Xiaowei;WANG Meng;ZHU Yunping(Department of Food Science and Nutrition,University of Ji’nan,Ji’nan 250022,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]济南大学食品科学与营养系,山东济南250022 [2]北京工商大学食品与健康学院,北京100048

出　　处：《食品科技》2023年第8期243-250,共8页Food Science and Technology

基　　金：山东省重点研发计划项目(2019QYTPY058);国家自然科学基金项目(21406133)。

摘　　要：利用乳清蛋白的配体结合特性,将不同温度(45、55、65、75℃和85℃)热改性后的乳清蛋白与虾青素结合形成复合物,同时构建pH3.6和pH6.32个体系,对复合物中虾青素特性进行探究。与未经热改性的乳清蛋白-虾青素复合物相比,不同温度下的复合物在pH3.6和pH6.32个体系下,虾青素的热、光和氧化稳定性都有不同程度的提升,其中在pH3.6下经75℃热改性后的乳清蛋白-虾青素复合物热稳定性最强,降解率降至23.3%;在pH6.3下经85℃热改性后的复合物光降解抑制效果最明显,降解率为91.3%,该条件下氧化降解率也达到最低30.6%。在不同抗氧化剂(维生素C、茶多酚、丁基羟基茴香醚(BHA)、2,6-二叔丁基对甲酚(BHT))对复合物中虾青素稳定性的研究中,发现茶多酚的保护效果最好,虾青素降解率最低至9.4%;而金属离子对虾青素稳定性的影响从大到小的顺序为:Fe^(3+)>Cu^(2+)>Fe^(2+)>Na^(+)、K^(+)、Mg^(2+)>Zn^(2+),在Zn^(2+)中的降解率可低至2.1%。同时热改性后的复合物在常温储藏下也更加不易分解。Based on the ligand binding characteristics of whey protein,whey protein which was modified at different temperatures(45,55,65,75℃and 85℃)was combined with astaxanthin to form a complex.At the same time,two systems of pH 3.6 and pH 6.3 were constructed to explore the characteristics of astaxanthin in the complex.Compared with the whey protein-astaxanthin complex without thermal modification,the thermal,light and oxidative stability of astaxanthin at different temperatures were improved in both pH 3.6 and pH 6.3 systems.The complex which was modified at 75℃under pH3.6 showed the strongest thermal stability,and the degradation rate decreased to 23.3%.The photodegradation inhibition effect of the composite which was modified at 85℃under pH 6.3 was the most obvious,the degradation rate was 91.3%,and the oxidation degradation rate reached the lowest 30.6%under this condition.In the study on the stability of above complex using different antioxidants(vitamin C,tea polyphenols,butylated hydroxyanisole(BHA),butylated hydroxytoluene(BHT)).It was found that tea polyphenols had the best protective effect,and the degradation rate of astaxanthin was as low as 9.4%.The order of the effect of metal ions on the stability of astaxanthin is Fe^(3+)>Cu^(2+)>Fe^(2+)>Na^(+),K^(+),Mg^(2+)>Zn^(2+),and the degradation rate in Zn^(2+)can be reached as low as 2.1%.Concomitantly,the thermally modified composite is more difficult to decompose under normal temperature storage.

关 键 词：虾青素 乳清蛋白 色素稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]