食品科学

• 基础研究 •    下一篇

大豆分离蛋白联合海藻酸钠制备番茄红素胶束

赵 磊1,张晓蕾1,胡济美2,赵 磊1,王成涛1,*   

  1. 1.北京工商大学食品学院,食品营养与人类健康北京高精尖创新中心,北京市食品添加剂工程技术研究中心,北京 100048;
    2.中国国际工程咨询公司,北京 100048
  • 出版日期:2016-11-15 发布日期:2016-11-18

Preparation of Lycopene Micelle by Combination of Soy Protein Isolate and Sodium Alginate

ZHAO Lei1, ZHANG Xiaolei1, HU Jimei2, ZHAO Lei1, WANG Chengtao1,*   

  1. 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China;2. China International Engineering Consulting Corporation, Beijing 100048, China
  • Online:2016-11-15 Published:2016-11-18

摘要:

采用大豆分离蛋白-海藻酸钠共聚物(soy protein isolate-sodium alginate,SPI-SA)和大豆分离蛋白+海藻酸钠混合物(SPI+SA)分别制备番茄红素胶束,并考察了番茄红素胶束的稳定性和消化释放特性。结果表明:SPI-SA与SPI+SA对番茄红素的包封效果相当;而SPI-SA胶束的抗氧化能力及稳定性均优于SPI+SA胶束;经模拟胃肠消化SPI-SA和SPI+SA制备的番茄红素胶束均具有较好的缓释效果。故SPI-SA可作为新型壁材对番茄红素进行包埋,生产新型保健品。

关键词: 番茄红素, 大豆分离蛋白, 海藻酸钠, 胶束, 稳定性, 消化特性

Abstract:

In this experiment, soy protein isolate-sodium alginate conjugate (SPI-SA) and their physical mixture (SPI+SA)
were used to prepare lycopene micelles, respectively. The stability and release rate under simulated digestion conditions
of lycopene micelles were studied. The results showed that the effects of SPI-SA and SPI+SA on the encapsulation
efficiency of lycopene were comparable. The antioxidant capacity and stability of SPI-SA micelle were better than those of
SPI+SA micelle. Both micelles prepared with SPI-SA and SPI+SA showed good sustained release effect during simulated
gastrointestinal digestion. Therefore, SPI-SA can be used as a new type of wall material for embedding lycopene in the
production of new health products.

Key words: lycopene, soy protein isolate, sodium alginate, micelles, stability, digestion conditions

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