摘要
采用高压均质处理和热激处理两种方法协助制备乳清蛋白-甜橙油包合物,在单因素试验的基础上采用正交试验对两种制备工艺进行优化。结果表明,采用高压均质处理协助制备包合物的优化条件为:40 MPa压力下均质3次,乳清蛋白:甜橙油1∶0.75 g/m L,在此条件下甜橙油的包合率可达84.11%±1.33%,包合物中甜橙油的有效含量为(346.36±5.47) mg/g;采用热激处理协助制备包合物的优化条件为:乳清蛋白:甜橙油8∶1 (g/m L)、热激温度70℃、热激时间20 min、反应时间20 min,在此条件下甜橙油包合率为39.95%±1.60%,包合物中甜橙油的有效含量为(47.56±1.90) mg/g;采用高压均质协助制备包合物,甜橙油的包合率和包合物中甜橙油的有效含量均极显著高于采用热激处理乳清蛋白法(p <0.01)。因此,采用高压均质协助制备包合物效果更佳。
Inclusion complex of whey protein and sweet orange oil was prepared with high pressure homogenization and heated treatment,respectively.And based on the single factor experiments,the two preparation processes were optimized. The results showed that,the optimzed prepared conditions for the inclusion complex prepared with the help of high pressure homogenization were as follows: homogenization at 40 MPa for 3 times,the ratio of whey protein’s quality to sweet orange oil’s volume was1∶ 0.75( g/m L),and under these conditions,the inclusion rate of sweet orange oil could reach 84.11%± 1.33% and the effective content of sweet orange oil in the inclusion complex was( 346.36 ± 5.47) mg/g;the optimzed prepared conditions for the inclusion complex prepared with the help of heated treatment were as follows: The ratio of whey protein’s quality to sweet orange oil’s volume was 8∶ 1( g/m L),heat stimulated temperature 70 ℃,heat stimulated time 20 min,reaction time 20 min,and under these conditions,the inclusion rate of sweet orange oil was 39.95%± 1.60% and the effective content of sweet orange oil in inclusion complex was( 47.56 ± 1.90) mg/g;preparing the inclusion complex with high pressure homogenization,the inclusion rate of sweet orange oil and the effective content of sweet orange oil in the inclusion complex were highly significant better( p < 0.01) than that of preparing the inclusion complex with the help of heated treatment,respectively.So the effect of preparing the inclusion complex with high pressure homogenization is better.
作者
杨晓飞
梅林
薛秀恒
王志耕
YANG Xiao-fei;MEI Lin;XUE Xiu-heng;WANG Zhi-geng(Anhui Agricultural Products Processing and Engineering Laboratory,School of Tea and Food Science & Technology ,Anhui Agricultural University, Hefei 230036, China;Anqing Food and Drug Inspection Detachment,Anqing 246001,China)
出处
《食品工业科技》
CAS
北大核心
2019年第16期186-191,共6页
Science and Technology of Food Industry
基金
安徽省自主创新专项“乳品功能化关键技术研发及产业化”(12z0102055)
关键词
乳清蛋白
甜橙油
包合物
高压均质
热激处理
whey protein
sweet orange oil
inclusion complex
high pressure homogenization
heated treatment
