| 小麦蛋白酶解产物/槲皮素/甜菜果胶复合乳液的构建及表征 |
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| 引用本文： | 卢薇,黄晓梅,韦翠兰,欧阳颖,郭健,王金梅,杨晓泉. 小麦蛋白酶解产物/槲皮素/甜菜果胶复合乳液的构建及表征[J]. 现代食品科技, 2019, 35(11): 193-198 |
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| 作者姓名： | 卢薇 黄晓梅 韦翠兰 欧阳颖 郭健 王金梅 杨晓泉 |
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| 作者单位： | 湖北工业大学生物工程与食品学院,湖北武汉,430000;华南理工大学小麦和玉米深加工国家工程实验室,广东广州,510640 |
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| 基金项目： | 广州市天河区科技计划项目（201704YH068） |
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| 摘 要： | 槲皮素(Quercetin,Que)作为一种高生物活性的黄酮类物质,疏水性极强,限制其在食品工业中的应用。本研究利用小麦蛋白酶解物(wheat protein hydrolysate,WPH)、Que构建复合纳米颗粒,以甜菜果胶(sugar beet pectin,SBP)作天然复合乳化剂,成功构建了WPH/Que/SBP复合乳液并对其进行性质表征,主要结论如下:WPH对Que具有良好的增溶效果,Que溶解度从8.13μg/mL提升至126.39μg/mL。在乳化包埋的过程中,SBP优异的乳化性能可能有利于其在竞争关系中处于优势地位并弥补WPH乳化性能的劣化,故界面WPH和界面Que含量下降。随着SBP的添加,复合乳液粒径显著下降,中性和酸性复合乳液的表面积平均粒径分别从2.35μm和1.03μm下降至0.56μm和0.76μm。复合乳液表现出良好的短期储藏稳定性和热稳定性,等电点附近可能有利于SBP与WPH的结合,故酸性复合乳液整体表现优于中性乳液。
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| 关 键 词： | 小麦蛋白酶解物 槲皮素 甜菜果胶 复合乳液 稳定性 |
| 收稿时间： | 2018-12-26 |
Construction and Characterization of Wheat Protein Hydrolysate / Quercetin / Sugar Beet Pectin Composite Emulsion |
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| LU Wei,HUANG Xiao-mei,WEI Cui-lan,OUYANG Ying,GUO Jian,WANG Jin-mei and YANG xiao-quan. Construction and Characterization of Wheat Protein Hydrolysate / Quercetin / Sugar Beet Pectin Composite Emulsion[J]. Modern Food Science & Technology, 2019, 35(11): 193-198 |
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| Authors: | LU Wei HUANG Xiao-mei WEI Cui-lan OUYANG Ying GUO Jian WANG Jin-mei YANG xiao-quan |
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| Affiliation: | (1.Hubei University of Technology, School of Food and Biological Engineering, Wuhan 430000, China),(2.National Engineering Laboratory of Wheat & Corn Further Processing, College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China),(2.National Engineering Laboratory of Wheat & Corn Further Processing, College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China),(2.National Engineering Laboratory of Wheat & Corn Further Processing, College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China),(2.National Engineering Laboratory of Wheat & Corn Further Processing, College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China),(2.National Engineering Laboratory of Wheat & Corn Further Processing, College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) and (2.National Engineering Laboratory of Wheat & Corn Further Processing, College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) |
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| Abstract: | |
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| Keywords: | wheat protein hydrolysate quercetin sugar beet pectin complex emulsion stability |
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