食品科学 ›› 2019, Vol. 40 ›› Issue (14): 15-22.doi: 10.7506/spkx1002-6630-20180528-387

• 食品化学 • 上一篇    下一篇

钙离子交联对β-胡萝卜素乳液水凝胶微粒的影响

吴晓琳,王 健,邹立强,严 持,刘 伟   

  1. 南昌大学食品学院,食品科学与技术国家重点实验室,江西 南昌 330047
  • 出版日期:2019-07-25 发布日期:2019-07-23
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601468);国家自然科学基金地区科学基金项目(31860452);江西省自然科学基金重点项目(S2017ZRZDB0192);江西省自然科学青年科学基金项目(20181BAB214019);江西省主要学科学术和技术带头人资助项目(20162BCB22009)

Impact of Ca2+ Cross-Linking on β-Carotene-Loaded Hydrogel Microparticles

WU Xiaolin, WANG Jian, ZOU Liqiang, YAN Chi, LIU Wei   

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • Online:2019-07-25 Published:2019-07-23

摘要: 制备β-胡萝卜素蛋白乳液,在此基础上构建β-胡萝卜素乳液水凝胶微粒,加入不同浓度的Ca2+进行交联,对Ca2+交联β-胡萝卜素乳液水凝胶微粒的基本性质及稳定性进行考察。经浓度为0~4 mmol/L的Ca2+交联的水凝胶微粒粒径无显著性差别;随着Ca2+浓度的增加,水凝胶微粒的黏度及凝胶强度增加;经Ca2+交联的水凝胶微粒的离心稳定性提高。β-胡萝卜素乳液在pH 3~5发生严重的分层现象,而β-胡萝卜素乳液水凝胶微粒在pH 3~7之间都相对较稳定。Ca2+交联浓度为0~2 mmol/L的水凝胶微粒在高NaCl浓度(>2 mol/L)时会出现分层现象,但是Ca2+交联浓度为2~4 mmol/L的水凝胶微粒可以在不同NaCl浓度下一直保持稳定。在贮藏稳定性实验中,Ca2+交联可以进一步提高水凝胶微粒对β-胡萝卜素的保护。

关键词: β-胡萝卜素, 乳液, 水凝胶微粒, 稳定性

Abstract: In this study, β-carotene-loaded protein emulsion was prepared and then used to prepare hydrogel microparticles cross-linked with different concentrations of Ca2+. The influence of Ca2+ crosslinking on the basic properties and stability of hydrogel microparticles was investigated. It turned out that there were no significant differences in the particle size of hydrogel microparticles cross-linked with different concentrations of Ca2+. Both the viscosity and gel strength of hydrogel microparticles increased with the increase of Ca2+ concentration. The cross-linked hydrogel microparticles had better centrifugal stability. There was an obvious phase separation in the emulsion at pH 3–5, while the hydrogel microparticles were relatively stable to at pH 3–7. A slight phase separation occurred in the cross-linked hydrogel microparticles with a low concentration of Ca2+ (0–2 mmol/L) at high salt levels (> 2 mol/L NaCl). However, the cross-linked β-carotene-loaded hydrogel microparticles with 2–4 mmol/L Ca2+ concentrations were stable at different salt levels. In the storage experiments, the retention of β-carotene in the hydrogel microparticles was higher than in the emulsion, and it was improved by Ca2+ cross-linking.

Key words: β-carotene, emulsion, hydrogel microparticles, stability

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