豆奶中纳米颗粒负载脂溶性天然色素的应用性能研究  

Study on the Application Performance of Nanoparticles-Loaded Lipophilic Natural Pigments in Soybean Milk

作　　者：谭旭斌 刘实 王欢[1] TAN Xubin;LIU Shi;WANG Huan(College of Food,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《大豆科技》2025年第2期8-15,共8页Soybean Science & Technology

基　　金：黑龙江省自然科学基金优秀青年项目—酶法构建大豆蛋白O/W型乳液及其运载姜黄素控释机制研究(YQ2021C023)。

摘　　要：为探究豆奶中纳米颗粒负载脂溶性天然色素的应用性能,文章利用大豆蛋白纳米颗粒(Soy Protein Nanoparticles,SPN)负载叶黄素(Lutein,LUT)、β-胡萝卜素(β-Carotene,β-CAR)和姜黄素(Curcumin,CUR),分析其在豆奶(soymilk,SM)中水相分散性和贮藏稳定性的强化作用。结果表明,电子鼻对添加负载LUT、β-CAR和CUR纳米颗粒的豆奶中甲基类物质、醇类、醛类和酮类敏感性增强,表明豆奶中挥发性风味物质增加。电子舌表明添加负载LUT、β-CAR和CUR纳米颗粒的豆奶浓郁度、鲜味、苦味、涩味、苦味余味和涩味余味均有所增加,源自水解蛋白中产生鲜味肽和苦味肽。流变特性测试表明添加负载LUT、β-CAR和CUR纳米颗粒后,豆奶呈剪切稀化现象。贮藏稳定性试验表明添加负载LUT、β-CAR和CUR纳米颗粒可提升豆奶贮藏稳定性。In order to explore the application performance of nanoparticles-loaded lipophilic natural pigments in soybean milk,this article introduced soy protein nanoparticles(SPN)loaded with lutein(LUT),β-carotene(β-CAR)and curcumin(CUR),and the enhancement of aqueous phase dispersion and storage stability in soy milk(SM)was analyzed.The results showed that enhanced sensitivity of the electronic nose to methyl analogs,alcohols,aldehydes and ketones in soy milk with the addition of loaded LUT,β-CAR and CUR nanoparticles indicated an increase in volatile flavor substances in soy milk.The electronic tongue showed an increase in richness,freshness,bitterness,astringency,bitter aftertaste and astringent aftertaste of soy milk loaded with LUT,β-CAR and CUR nanoparticles,originating from the production of freshness and bitterness peptides from hydrolyzed proteins.Rheological characterization tests showed that soy milk showed shear thinning with the addition of loaded LUT,β-CAR and CUR nanoparticles.Storage stability tests showed that the addition of loaded LUT,β-CAR and CUR nanoparticles enhanced the stability of fortified soy milk under storage conditions.

关 键 词：大豆蛋白纳米颗粒 脂溶性天然色素 豆奶 感官特性 稳定性 

分 类 号：S565.1[农业科学—作物学]