玉米纤维胶-乳清分离蛋白Maillard共聚物对姜黄素乳液稳定性和消化特性的影响

doi:10.7506/spkx1002-6630-20200705-058

食品科学 ›› 2021, Vol. 42 ›› Issue (15): 10-18.doi: 10.7506/spkx1002-6630-20200705-058

玉米纤维胶-乳清分离蛋白Maillard共聚物对姜黄素乳液稳定性和消化特性的影响

朱巧梅，于晓雯，陈海涛，殷丽君

（1.天津科技大学食品科学与工程学院，天津 300457；2.北京工商大学北京市食品风味化学重点实验室，北京 100048；3.中国农业大学食品科学与营养工程学院，北京 100083）

出版日期:2021-08-15 发布日期:2021-08-27
基金资助:
国家自然科学基金面上项目（31771934）；北京工商大学北京市食品风味化学重点实验室开放课题（SPFW2020YB01）；天津市教委科研计划项目（2019KJ205）

Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions

ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun

(1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2021-08-15 Published:2021-08-27

摘要/Abstract

摘要： 以玉米纤维胶（corn fiber gum，CFG）、乳清分离蛋白（whey protein isolate，WPI）为基质制备Maillard反应产物，探究不同热处理时间下CFG-WPI Maillard共聚物对乳液稳定性的影响；并进一步采用不同乳化剂制备包载姜黄素的乳液体系，并探究其消化特性。结果表明，CFG-WPI Maillard共聚物最佳制备条件为加热温度60 ℃、相对湿度79%、反应时间96 h。与单一CFG、WPI以及CFG-WPI混合物相比，CFG-WPI Maillard共聚物制备的姜黄素乳液粒径以及澄清指数较小，且对pH值、Ca2＋浓度等外界环境因子表现出较强的抵抗力，说明CFG-WPI Maillard共聚物制备的乳液稳定性最高。姜黄素乳液消化特性结果表明，CFG的加入有助于减缓脂质水解速率，与单一WPI相比，CFG以及CFG-WPI混合物制备的乳液中姜黄素的生物有效性较高。而对于共聚物构建的乳液体系而言，粒径是影响姜黄素乳液消化特性以及生物有效性的一个重要因素。本研究为了解CFG-WPI Maillard共聚物乳液的形成规律及消化特性提供了一定的参考，同时为CFG的增值利用提供了新途径。

关键词: 姜黄素；玉米纤维胶；美拉德共聚物；乳液；体外消化

Abstract: In the present study, Maillard conjugates were prepared by reacting corn fiber gum (CFG) with whey protein isolate (WPI), and the effects of CFG-WPI conjugates obtained at different thermal treatment times on the stability of oil-in-water (O/W) emulsions were investigated. O/W emulsions encapsulating curcumin were prepared using different emulsifiers and evaluated for in vitro digestibility. The obtained results indicated that the optimum conditions to prepare CFG-WPI conjugates were as follows: heating temperature 60 ℃, humidity 79% and reaction time 96 h. Compared with CFG, WPI, CFG-WPI physical mixture, CFG-WPI conjugates resulted in smaller particle size and lower clarification index of emulsion systems. In addition, CFG-WPI conjugates increased the resistance of emulsions to external environmental factors such as pH and calcium concentrations, thus significantly improving the stability of emulsions. The in vitro digestion profile of curcumin-loaded emulsions suggested that the presence of CFG retarded the hydrolysis of lipids in emulsions. Compared with WPI, CFG and CFG-WPI mixtures and conjugates improved the bioavailability of curcumin. The particle size of urcumin-loaded emulsions stabilized by CFG-WPI conjugates was an important factor affecting its in vitro digestibility and bioavailability. This study may provide a basis for understanding the formation mechanism and digestion properties of CFG-WPI conjugates-stabilized emulsions, and simultaneously open up a new way to achieve the value-added utilization of CFG.

Key words: curcumin; corn fiber gum; Maillard conjugates; emulsions; in vitro digestibility

中图分类号:

TS202.3

朱巧梅，于晓雯，陈海涛，殷丽君. 玉米纤维胶-乳清分离蛋白Maillard共聚物对姜黄素乳液稳定性和消化特性的影响[J]. 食品科学, 2021, 42(15): 10-18.

ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun. Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions[J]. FOOD SCIENCE, 2021, 42(15): 10-18.

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玉米纤维胶-乳清分离蛋白Maillard共聚物对姜黄素乳液稳定性和消化特性的影响

Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions

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