基于提高类胡萝卜素稳定性的甜玉米营养糊配方优化  

Optimization of Formulation for Sweet Corn Paste Based on Improvement to Stability of Carotenoids

作　　者：廖娜 张雁[1,2] 唐小俊 邓媛元[1,2] 刘光 魏振承[1,2] 钟立煌 王佳佳 Liao Na;Zhang Yan;Tang Xiaojun;Deng Yuanyuan;Liu Guang;Wei Zhencheng;Zhong Lihuang;Wang Jiajia(Sericultural&Agri-Food Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing ,Guangzhou 510610;Food Laboratory of Zhongyuan ,Luohe 462300)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广州510610 [2]中原食品实验室,漯河462300

出　　处：《中国粮油学报》2024年第1期54-64,共11页Journal of the Chinese Cereals and Oils Association

基　　金：广东省现代农业产业技术体系玉米创新团队项目(2022KJ135);广东省财政厅专项(粤财农〔2022〕167号);广东省本土创新创业团队项目(2019BT02N112)。

摘　　要：为研制类胡萝卜素稳定性良好的甜玉米营养糊,分别考察了多种食品辅料及添加剂包括蔗糖、麦芽糊精及β环糊精等糖类、大豆分离蛋白及乳清蛋白等蛋白质、大豆卵磷脂及共轭亚油酸甘油酯等脂类与茶多酚、维生素C等抗氧化剂对甜玉米营养糊冲调后主要类胡萝卜素玉米黄素、叶黄素保留率的影响,以干基甜玉米原粉100.00 g为基准,在单因素实验基础上结合响应面分析,优化得到最佳辅料质量分数为:蔗糖4.00%,羟丙基-β-环糊精0.04%,高DE麦芽糊精21.30%,大豆分离蛋白8.18%,共轭亚油酸甘油酯0.06%,茶多酚0.07%;此配方甜玉米营养糊热水冲调后玉米主要类胡萝卜素保留率为(87.66±1.83)%,比未添加配料的甜玉米全粉对照组提高了26.85%。In order to develop a sweet corn paste with good stability of carotenoids,the effects of food excipients and additives,such as carbohydrates,proteins,lipids and antioxidants,were investigated,respectively.The carbohydrates used in this study included sucrose,maltodextrin andβ-cyclodextrin.The proteins included soy protein isolate and whey protein.The lipids included soy lecithin and conjugated linoleic acid glyceride.While the antioxidants included tea polyphenols and vitamin C.On the basis of single factor experiments,the response surface methodology(RSM)was used to optimize the formulation for sweet corn paste based on the retention rate of zeaxanthin and lutein.The results indicated that the optimal addition of food excipients and additives calculated on the basis of 100.00 g dry weight(DW)of sweet corn flour were as follows:sucrose 4.00%,Hydroxypropyl-β-cyclodextrin 0.04%,high DE maltodextrin 21.30%,soy protein isolate 8.18%,conjugated linoleic acid glyceride 0.06%,tea polyphenols 0.07%;the retention rate of carotenoids including zeaxanthin and lutein in such a sweet corn paste prepared with hot water was(87.66±1.83)%,26.85%higher than that of the control group.

关 键 词：甜玉米 类胡萝卜素 营养糊 配方 稳定性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]