摘要
为探究蛋白改性对复合凝聚微胶囊性质的影响,以水解度为2%的酶解大豆蛋白(hydrolyzed soy protein isolate,HSPI)和海藻酸钠(sodium alginate,SA)为复合壁材,制备出相应的复聚物和复合凝聚甜橙油微胶囊。以ζ-电位和浊度为主要考察指标,确定形成复聚物最佳条件为m(HSP)∶m(SA)=7∶1,pH 3.5,最适作用温度25℃。以大豆分离蛋白(soy protein isolate,SPI)与SA复合凝聚制备的微胶囊(soy protein isolate-sodium alginate capsule,ISC)为对照,研究HSPI-SA甜橙油微胶囊(hydrolyzed soy protein isolate-sodium alginate capsule,HSC)各项分析指标,结果发现,HSC的水分含量、乳化稳定性和休止角均小于ISC,有效载量和乳化活性中HSC均高于ISC,热重分析表明HSC耐热性比ISC好。通过固相微萃取-气质联用技术对80℃不同加热时间下的HSC的挥发性物质进行分析,结果发现,7种甜橙油特征风味物质含量随着加热时间的延长均有所下降,根据最低含量推测出,HSC可耐受5 h内80℃高温。
In order to explore the effect of protein modification on the properties of complex coacervation,hydrolyzed soy protein isolate(HSPI)and sodium alginate(SA)with a degree of hydrolysis at 2%was used as complex wall materials to prepare multipolymer and complex orange oil microcapsules.Taking theζ-potential and turbidity titration curves as the main indicators,the optimal conditions for complex coacervation were m(HSPI)∶m(SA)=7∶1,pH 3.5,and 25℃.Taking SPI-SA complex coacervation microcapsules(ISC)as a control,the characteristic of HSPI-SA microcapsules(HSC)was determined,where the moisture content,emulsification stability and angle of repose HSC were all less than ISC,the effective load and HSC in emulsification activity index were higher than those of ISC.Thermogravimetric analysis showed that the heat resistance of HSC was better than that of ISC.Using solid phase micro-extraction-gas chromatography-mass spectrometry to analyze the HSC volatile substances under different heating times at 80℃,it was found that the content of seven sweet orange oil characteristic flavor substances decreased with the extension of the heating time.According to the lowest content,HSC can withstand heating in a water bath within five hours at 80℃.
作者
李佳釔
方佳兴
李亚隆
孙文佳
刘平
王芹
LI Jiayi;FANG Jiaxing;LI Yalong;SUN Wenjia;LIU Ping;WANG Qin(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;Department of Nutrition and Food Science,University of Maryland-College Park,College Park 20740,USA)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第10期1-7,共7页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(31972009)。
关键词
酶解大豆蛋白
复合凝聚
浊度滴定
热重分析
挥发性物质
hydrolyzed soy protein isolate
complex coacervation
turbidity titration
thermogravimetric analysis
volatile components
