乳清分离蛋白-D-木糖的美拉德反应产物制备原花青素微胶囊及其性能研究  

Preparation of Proanthocyanidins Microcapsules Using Maillard Reaction Products of Whey Protein Isolate-D-Xylose and Study on Their Properties

作　　者：敬磊 陈乐乐 赵得秀 杨冬梅 初子君 杨晓君 JING Lei;CHEN Lele;ZHAO Dexiu;YANG Dongmei;CHU Zijun;YANG Xiaojun(College of Food Science and Pharmacology,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2024年第23期59-68,共10页Science and Technology of Food Industry

摘　　要：本研究选用乳清分离蛋白-D-木糖的混合物,以及二者的美拉德反应产物为原料,分别与海藻酸钠混合制备复合壁材,用于包埋原花青素,制备原花青素微胶囊。通过对不同原花青素微胶囊进行形态表征观察、稳定性研究及体外抗氧化活性评价,阐明微囊化原花青素的优点及美拉德反应产物作为壁材的优势。结果表明,经美拉德反应产物包埋后形成的微胶囊,其包埋率可达98.60%±0.09%,原花青素含量为49.97±0.87 mg/g,粒径大小为1219.61±388.24μm,且呈现良好的颗粒状形态;相较于壁材未发生美拉德反应的原花青素微胶囊,当环境温度为90℃时、或环境pH≤4及pH=10时、或在胃消化液中,均表现更好的稳定性;并且当芯材原花青素浓度达到30μg/mL时,经美拉德反应产物包埋后形成的微胶囊具有更强的体外抗氧化能力。本研究为原花青素微胶囊的进一步开发利用奠定了基础,为促进原花青素微胶囊食品的开发和发展提供了新思路。In this study,a composite wall material was prepared by blending whey protein isolate-D-xylose mixture and their Maillard reaction product with sodium alginate,which were then used for encapsulating proanthocyanidin to fabricate proanthocyanidin microcapsules.By characterizing the morphology,investigating stability,and assessing the in vitro antioxidant activity of different proanthocyanidin microcapsules,the advantages of microencapsulation of proanthocyanidin and the superiority of using Maillard reaction product as a wall material were elucidated.The results indicated that the microcapsules formed using the Maillard reaction product achieved an encapsulation efficiency of 98.60%±0.09%,with a proanthocyanidin content of 49.97±0.87 mg/g and a particle size of 1219.61±388.24μm,exhibiting good granular morphology.Compared to microcapsules without the Maillard reaction,those formed with it demonstrated enhanced stability under conditions of 90℃,pH≤4,pH=10,and in gastric digestion fluid.Furthermore,when the proanthocyanidin concentration reached 30μg/mL,the microcapsules formed with the Maillard reaction product exhibited stronger in vitro antioxidant activity.This study lays the groundwork for further development and utilization of proanthocyanidin microcapsules,offering new insights into the development and advancement of proanthocyanidin microcapsule food products.

关 键 词：原花青素 美拉德反应产物 微胶囊 体外抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]