大豆分离蛋白联合海藻酸钠制备番茄红素胶束.pdf

※基础蚜究
品?学
20l6,Wo1.37Mo.2
大豆分离蛋自联合海藻酸钠制备番茄红素胶束
赵磊,张晓蕾,胡济美2赵磊,王成涛*
(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,北京10048
2.中园国际工程咨询公司,北京100048)
摘要;采用大豆分离蛋白-海藻酸钠共聚物( soy protein isolate- sodium alginate, SPL-SA)和大豆分离蛋白十海藻
酸钠混合物(SPI+SA)分别制备番茄红素胶東,并考察了番茄红素胶東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胶東的抗氧化能力及稳定性均优于SPI+SA胶東;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缀释效果。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:香茄红素:大豆分离蛋白;海藻酸钠:胶束:稳定性:消化特性
Preparation of Lycopene Micelle by Combination of Soy Protein Isolate and Sodium Alginate
ZHAO Lei, ZHANG Xiaolei, HU Jimei, ZHAO Lei, WANG Chengtao
(. Rejing Advanced innovation ner for Rod Nutition and Human Health, Beijing En neering and Technology Research Center of
Food i hol of Fd and a nnn Cloy and ss t Be ing 1 4 hin Ca
Intemational Enginering Consulting Coporation, Beijing 100048, China)
Abstract: In this xperiment, sy pron isola sum al inae onju ae(p-a)and their physical mixtur(P+SA)
were used to prepare lycopene micelles, resectively The stablity and release rate under simulated gestion condit on
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 Spl-samicelle were better than those of
SPI+SA micelle. Both micelles prepared with SPL-SA and SP]SA showed good sustained release effect during simulated
gastroin tinal i estion. Therefore SPI-SA can be used as a new type of wa material for embedding ycopene the
production of new health products
Key words: lycopene; soy protein isolate dim aiginate mce s ability di eion conditions
DOl:10.750 /spkx1002-6630-201621001
中图分类号:TS2644;TS202,3
文献标志码:A
文章编号:1002-6530(2016)21-0001-06
引文格式
赵磊,张晓蕾、胡济美,等.大豆分离蛋白联合海藻酸钠制备番茄红素胶束].食品科学,2016,37(21):1-6
DO:10.7506/spkx1002-6630-201621001.htp//www.spkx.net.cn
ZHAO Lei, ZHANG Xiaolei, HU Jimei, et al. Peparation of lycopene micelle by combination of soy protein isolate and
sodiun a nae Food Sci e 016, 7(1) 1-6in Chi with En lih aa DOI 107506spkx102-30
201621001.http:/www.spkx.net.cn
番茄红素具有抗氧化、防癌抗癌、降低胆固醇等重时乙醇与水混合,经均质乳化处理制备水分散型卺茄红
要生理功能,是目前生物、医药和食品领域的研究热素微乳。曹雯丽悧研究了番茄红素纳米脂质体的制备,
点。然而,番茄红素作为一-种脂溶性色素,对光、热、
采用熔融-乳化-高压均质工艺,选用Twe20和Span20
pH值、氧等不良条件十分敏感以,这就限制了它的使复配作为乳化剂,制成粒径为125.9mm的番茄红素纳米
用。所以一般在应用过程中会将番茄红素做成胶東、乳分散溶液。总结上述研究发现,简单乳化工艺最大的缺
状液、胶囊或油剂以保持番茄红素的稳定性。赵广华等?点就是分散度较低、稳定性较差。针对此本研究用蛋白
将誉茄红素溶解于食用油中,将乳化剂加入到油中,同
和多糖联合的新型壁材制备番茄红素胶束,可以提高其
收稿日期:2015-1-10
基金项目:国家自然科学基金青年科学基金项目(31201324);北京市科技计划项目(21510000100)
作者简介赵磊(1982-)女,副教投,博士,研究方向为功能性食品。E-mail:zhaoli@th,btbu.cdu.cn
*通信作者:王成涛(1969-),男,教授,博士,研究方向为功能性食品和食品生物技术。E-mai:wets56153com
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