摘要
采用离子凝胶化法制备负载不同多酚的ε-聚赖氨酸/聚天冬氨酸水凝胶,并对其进行结构表征和性能分析。结果表明:ε-聚赖氨酸/聚天冬氨酸水凝胶对单宁酸、山奈酚、褐藻多酚和这3种多酚混合物的包埋率均达到80%以上,负载单宁酸的凝胶粒径最大,为2160.33 nm,不包埋多酚的复合水凝胶热变性温度和焓值分别为137.16℃和63.67 J/g,包埋单宁酸后水凝胶的热变性温度和焓值增加,分别为138.45℃和86.53 J/g,而包埋山奈酚和褐藻多酚的水凝胶的热变性温度分别降为134.54℃和135.32℃,焓值分别降为53.75 J/g和59.88 J/g,复合凝胶更适合于水溶性单宁酸的包埋,且单宁酸的加入增进了复合凝胶对山奈酚等疏水性多酚的包埋率。多酚是以非晶态结构存在于复合凝胶中,几种多酚的包埋效果顺序为:单宁酸>3种多酚混合物>褐藻多酚>山奈酚。
ε-Polylysine/polyaspartic hydrogel loaded with different polyphenols was prepared by ion gelation method,and structure characterization and performance analysis of complex hydrogel was investigated.The embedding ratio ofε-polylysine/polyaspartic ammonia hydrogel for tannic acid,kaempferol,brown algae polyphenols and three mixed polyphenols were all above 80%.The hydrogel loaded with tannic acid has the largest particle size(2160.33 nm),the thermal denaturation temperature and enthalpy value of composite hydrogels without polyphenols was 137.16℃ and 63.67 J/g,respectively,the thermal denaturation temperature and enthalpy values of the composite hydrogels loaded with tannic acid increased to 138.45℃and 86.53 J/g,respectively,while the thermal denaturing temperature of the hydrogels loaded with kaempferol and brown algae polyphenol decreased to 134.54℃ and 135.32℃,respectively,and the enthalpy decreased to 53.75 J/g and 59.88 J/g,respectively.Indicating that the compound hydrogel was more suitable for embedding water-soluble tannic acid,and the embedding efficiency of the composite gel to kahanol and other hydrophobic polyphenols was enhanced by the addition of tannic acid.Therefore,polyphenols were coated inε-polylysine/polyaspartic acid hydrogel with an amorphous structure,and the embedding effect of the these polyphenols was as follow:tannin>tannin/three mixed polyphenols of acid>brown algae polyphenols>kaempferol.
作者
李秀霞
马莹莹
蔡路昀
励建荣
谢晶
沈琳
Li Xiuxia;Ma Yingying;Cai Luyun;Li Jianrong*;Xie Jing;Shen Lin(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning;Ningbo Science Innovation Center of Zhejiang University,Ningbo 315100,Zhejiang;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306;Dalian DongLin Food Co.Ltd.,Dalian 116100,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第2期40-47,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2018YFD0901106)。
