摘要
为提升β-胡萝卜素的稳定性和生物活性,以8~18烷基链长的明胶-脂肪酸偶联物(gelatin-fatty acid conjugate,GFC)为载体,用于荷载β-胡萝卜素以制备饮料,同时探讨外部条件对GFC荷载β-胡萝卜素效率的影响,并对荷载有β-胡萝卜素的GFC(β-GFC)在饮料加工后的储藏稳定性及模拟胃肠消化进行评价。运用明胶-辛酸结合物(gelatin-caprylic acid conjugate,GCC)、明胶-月桂酸结合物(gelatin-lauric acid conjugate,GLC)和明胶-油酸结合物(gelatin-oleic acid conjugate,GOC)荷载β-胡萝卜素制备饮料(β-GCC、β-GLC和β-GOC),发现搅拌速率为600 r/min、温度为40℃、GCC浓度为2 mg/mL时,GCC溶液中的β-胡萝卜素浓度达到最高(7.31±0.14)μg/mL;当搅拌速率为400 r/min、温度为40℃、GLC浓度为3 mg/mL时,GLC溶液中的β-胡萝卜素浓度达到最高(10.76±0.30)μg/mL;在搅拌速率为500 r/min、温度为30℃、GOC浓度为3 mg/mL时,GOC溶液中β-胡萝卜素浓度达到峰值(13.21±0.34)μg/mL。利用GFC荷载β-胡萝卜素加工饮料并探究其在热加工及储藏条件下的稳定性,发现β-GOC饮料在70、80、90℃下连续加热50 min后,β-胡萝卜素降解速率最慢,并在储藏第36天时,β-胡萝卜素保留率最高(在25℃下保留率为77.02%,在4℃下保留率为83.87%)。在模拟体外消化中发现,GFC蛋白质的保留率顺序为GOC>GCC>GLC,β-胡萝卜素的保留率顺序为GOC>GLC>GCC。综上所述,GFC对疏水性营养物质在加工、储藏及胃肠道过程中具有较强的保护效果。
To enhance the stability and bioactivities ofβ-carotene,a gelatin-fatty acid conjugate(GFC)of 8-18 alkyl chain length was used as a carrier to loadβ-carotene and prepare beverages.At the same time,the ef-fect of external conditions on the efficiency of GFC in loadingβ-carotene was discussed,and the storage stabil-ity and simulated gastrointestinal digestion of GFC loaded withβ-carotene(β-GFC)were evaluated followingbeverage processing.The beverages were prepared using gelatin-caprylic acid conjugate(GCC),gelatin-lauricacid conjugate(GLC),and gelatin-oleic acid conjugate(GOC)to loadβ-carotene(β-GCC,β-GLC,andβ-GOC).It was observed that at a stirring rate of 600 r/min,a temperature of 40°C,and a GCC concentration of 2 mg/m L,theβ-carotene concentration in the GCC solution reached its peak at(7.31±0.14)μg/m L.The high-estβ-carotene concentration(10.76±0.30)μg/m L in the GLC solution was achieved at a stirring rate of 400 r/min,a temperature of 40℃,and a GLC concentration of 3 mg/m L.Notably,β-carotene concentration in the GOCsolution peaked at(13.21±0.34)μg/m L at a stirring rate of 500 r/min,a temperature of 30℃,and a GOCconcentration of 3 mg/m L.The beverage was processed using GFC loaded withβ-carotene,and its stability un-der thermal processing and storage conditions was further investigated.The slowest degradation rate ofβ-caro-tene was observed in theβ-GOC beverage after sustained heating at 70,80,90℃for 50 min.On the 36 d ofstorage,β-carotene in theβ-GOC beverage displayed remarkable stability(retention rates of 77.02%at 25℃and 83.87%at 4℃).Furthermore,during simulated in vitro digestion,the protein retention rates of GFC indescending order were GOC>GCC>GLC,whereas theβ-carotene retention rates in descending order were GOC>GLC>GCC.In summary,GFC exhibited robust protection for hydrophobic nutrients during processing,stor-age,and gastrointestinal digestion.
作者
龙道崎
董楠
田桂林
李昊昕
LONG Daoqi;DONG Nan;TIAN Guilin;LI Haoxin(Chongqing Vocational Institute of Safety Technology,Chongqing 404020,China;Institute of Food Processing Technology,Guizhou Academy of Agricultural Sciences,Guiyang 550025,Guizhou,China;Key Laboratory of Agricultural Biotechnology,Guizhou Academy of Agricultural Sciences,Guiyang 550025,Guizhou,China;School of Liquor&Food Engineering,Guizhou University,Guiyang 550025,Guizhou,China;School of Public Health,Guizhou Medical University,Guiyang 550025,Guizhou,China)
出处
《食品研究与开发》
CAS
2024年第15期9-17,79,共10页
Food Research and Development
基金
国家自然科学基金资助项目(32060545、32260602)
重庆市教育委员会科学技术研究项目(KJQN202204701)
贵州省科技计划项目(黔科合基础-ZK[2023]一般334)。
