酪蛋白对杨梅汁中花色苷的工艺优化及保持研究  

Research on the process optimization and maintenance of anthocyanins in Chinese bayberry juice by casein

作　　者：杨贵仁 穆宏磊[1] 吴伟杰[1] 房祥军[1] 陈慧芝 牛犇 陈杭君[1] 郜海燕 YANG Guiren;MU Honglei;WU Weijie;FANG Xiangjun;CHEN Huizhi;NIU Ben;CHEN Hangjun;GAO Haiyan(Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Vegetables(Co-Construction by Ministry and Province),Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]浙江省农业科学院食品科学研究所,全省生鲜食品智慧物流与加工重点实验室,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《浙江农业学报》2025年第1期178-188,共11页Acta Agriculturae Zhejiangensis

基　　金：浙江省“三农九方”科技协作计划项目(2022SNJF029);浙江省高层次人才特殊支持计划(2022R52025);温州市环大罗山科技支撑项目(WZDLS2021-10)。

摘　　要：通过研究酪蛋白对杨梅汁中花色苷的护色工艺及其保持作用,拟解决杨梅汁生产过程中常出现的果汁褪色问题。采用响应面试验对花色苷的护色工艺进行优化,当酪蛋白添加量为1%,且在43℃反应32 min时,能够有效地保留杨梅汁的花色苷并具有最佳的感官品质。此外,以矢车菊-3-O-葡萄糖苷(cyanidin-3-O-glucoside,C3G)模拟体系为对象,研究酪蛋白对杨梅汁花色苷的护色机理。荧光光谱分析表明,酪蛋白的荧光光谱出现红移和猝灭,说明酪蛋白包埋了果汁体系中的花色苷,避免了与O_(2)、V_(C)的接触。同时,分子对接结果表明,酪蛋白通过疏水相互作用、范德华力和氢键等作用力与C3G结合,进一步证明了C3G与酪蛋白的结合表现出较高的稳定性,从而提高了杨梅汁中花色苷的稳定性。本研究建立杨梅汁花色苷的保护技术,并进一步明确酪蛋白对花色苷的稳定机制,最终为杨梅汁的护色方法提供技术和理论的支撑。The color protection technology and retention effect of casein on anthocyanins in Chinese bayberry juice were studied to solve the problem of juice fading in bayberry juice production.The response surface test was used to optimize the color protection process of anthocyanins.When the casein addition was 1%and the reaction is 32 min at 43℃,the anthocyanins of Chinese bayberry juice can be effectively retained and have the best sensory quality.In addition,the simulation system of C3G was used as the object to study the color protection mechanism of casein on anthocyanins in Chinese bayberry juice.Fluorescence spectroscopy analysis showed that the fluorescence redshift and quenching were caused,indicating that anthocyanins were embedded and contact with O2 and VC was avoided.The fluorescence spectrum analysis showed that the fluorescence spectrum of casein showed red shift and quenching.The results showed that casein entrapped anthocyanins in the juice system and avoided contact with O_(2) and V_(C).At the same time,the molecular docking results showed that casein bound to C3G through hydrophobic interaction,Van der Waals force and hydrogen bonds.It was proved that the binding of C3G to casein exhibited high stability,thereby improving the stability of anthocyanins in Chinese bayberry juice.This study establishes the protection technology of anthocyanins in Chinese bayberry juice,and clarifies the stabilization mechanism of casein on anthocyanins,and provides technical and theoretical support for the color protection method of Chinese bayberry juice.

关 键 词：杨梅 花色苷 酪蛋白 护色 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]