外源硒强化核桃乳饮料的制备及功能特性研究  

Preparation and Properties of Walnut Milk Beverage Enriched by Exogenous Selenium

作　　者：王芷静 张碟 方媛 王席斌 丛欣 蔡杰[1,4] WANG Zhijing;ZHANG Die;FANG Yuan;WANG Xibin;CONG Xin;CAI Jie(School of Modern Industry for Selenium Science and Engineering,National R&D Center for Se-Rich Agricultural Products Processing,Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Aibaren Industrial Co.,Ltd.,Enshi 445024,China;Enshi Se-Run Material Engineering Technology Co.,Ltd.,Enshi 445000,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学硒科学与工程现代产业学院,国家富硒农产品加工技术研发专业中心,湖北省绿色富硒农产品精深加工技术研发工程中心,湖北武汉430023 [2]湖北爱巴仁实业有限公司,湖北恩施445024 [3]恩施德源硒材料工程科技有限公司,湖北恩施445000 [4]大宗粮油精深加工教育部重点实验室(武汉轻工大学),农产品加工与转化湖北省重点实验室(武汉轻工大学),湖北武汉430023

出　　处：《食品科技》2023年第9期74-81,共8页Food Science and Technology

基　　金：武汉轻工大学硒科学与工程现代产业学院—恩施德源硒材料工程科技有限公司技术储备项目(Se1-202110)。

摘　　要：硒肽作为一种优异的硒补充剂,具有多种生物活性,但其较差的稳定性限制了其在功能性食品开发中的应用。基于此,采用微胶囊技术对其进行封装,研究了该微胶囊添加量对核桃乳饮料的产品品质和功能特性的影响。微胶囊复溶后均匀分散在核桃乳中,当其添加量较低时,对核桃乳的外观和稳定性均无显著影响;而当其添加量较高时,随着储藏时间的增加,核桃乳发生明显的分层现象。DPPH·和ABTS^(+)的清除实验以及Fe^(3+)还原/抗氧化能力测试结果证实了封装硒肽的微胶囊赋予了乳饮料一定的抗氧化活性,并且随着微胶囊添加量的增加而显著增加。此外,电子鼻和电子舌结果表明微胶囊对核桃乳饮料的风味和滋味均无显著性影响。将封装硒肽的微胶囊添加到核桃乳饮料中,不但赋予其抗氧化活性等功能特性,也为外源硒强化液体饮料的开发提供了一条新途径。Selenium-enriched peptides,as an excellent selenium supplement,exhibit a variety of biological activities.However,their application in the development of functional foods was limited due to their poor stability.Microencapsulation technology was utilized to address this problem.Furthermore,the effect of the microencapsulated selenium-enriched peptides on the quality and functional characteristics of walnut milk beverage(WMB)products was investigated.Microcapsules could be redispersed in WMB and have no significant influence in the appearance and stability of WMB when the content of the microcapsules was lower,while WMB exhibited clear layering status when the content of the microcapsules was higher.Results from free radical(DPPH·and ABTS^(+))scavenging experiments and Fe^(3+)reduction/antioxidant capacity trial demonstrated that the antioxidant activity of walnut milk beverage was significantly increased as the addition of microencapsulated selenium-enriched peptide increased.In addition,electronic nose and electronic tongue tests showed that the addition of microcapsules has no significant effect on the flavor and taste of walnut milk beverages.Overall,the encapsulated selenium-enriched peptide endows walnut milk drinks with functional properties such as antioxidant activity to some extent,and this work provides a simple strategy for the development of liquid drinks enriched by exogenous selenium.

关 键 词：硒肽 微胶囊 核桃乳饮料 抗氧化性 风味 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]