酪蛋白源活性肽的微胶囊化及其对酸乳品质的影响  

Microencapsulation of Casein-Derived Bioactive Peptides and Their Effects on the Quality of Yogurt

作　　者：任青霞 赵华[1] 吴经纬 杨贞耐[1] REN Qingxia;ZHAO Hua;WU Jingwei;YANG Zhennai(Key Laboratory of Geriatric Nutrition and Health of Ministry of Education,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学北京老年营养与健康教育部重点实验室,北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《食品科学》2024年第16期53-60,共8页Food Science

基　　金：国家自然科学基金面上项目(32272296)。

摘　　要：为提高酸乳中酪蛋白源活性肽的稳定性及功能性,以包埋率和载肽量为筛选指标,确定以海藻酸钠和蔗糖脂肪酸酯为壁材的最佳包埋方式制备酪蛋白活性肽微胶囊并应用于酸乳。结果表明:扫描电子显微镜、傅里叶变换红外光谱、X射线衍射、差示扫描量热分析显示,微胶囊能够有效包埋酪蛋白活性肽;体外缓释实验表明,微胶囊表现出良好的缓释性能,经3 h的肠道消化后胃肠联合释放率达到(62.57±1.17)%;将微胶囊化活性肽应用于酸乳加工,发现酸乳的持水性、硬度和黏性均得到改善,同时其1,1-二苯基-2-三硝基苯肼自由基清除能力达到(63.73±1.97)%,避免了乳酸菌发酵过程对酪蛋白水解肽的降解,提高了酸乳的功能性。In order to improve the stability and functional properties of casein-derived bioactive peptides(CP)in yogurt,the peptides were microencapsulated using sodium alginate and sucrose fatty acid esters as the wall material,which was determined based on encapsulation efficiency and peptide loading,and the developed microcapsules were applied in yogurt.Scanning electronic microscopy(SEM),Fourier transform infrared spectroscopy(FTIR),X-ray diffraction(XRD)and differential scanning calorimetry(DSC)proved the successful encapsulation of the peptides.The microcapsules had good sustained release properties,and the release rate was(62.57±1.17)%after 3 h of intestinal digestion.The microencapsulated bioactive peptides improved the water-holding capacity,hardness and viscosity of yogurt,and the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ability of yogurt with the bioactive peptides was(63.73±1.97)%.The microencapsulated bioactive peptides were not degraded during yogurt fermentation by lactic acid bacteria,and the functional properties of yogurt were enhanced by addition of the bioactive peptides.

关 键 词：酪蛋白水解物 活性肽 微胶囊 酸乳 抗氧化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]