摘要
为进一步优化乳液凝胶的制备工艺,本研究利用漆酶与钙/镁离子双诱导的方式构建大豆分离蛋白-甜菜果胶乳液凝胶,根据归一化的方法得到凝胶质构特性综合值的计算模型,并提出一种利用较低浓度镁离子替换高浓度钙离子的方案,以此降低凝胶制备过程中离子的添加量。结果表明,对比漆酶与钙离子双诱导乳液凝胶,漆酶与镁离子双诱导乳液凝胶具有更短的凝胶时间(340 s)和相似的流变特性,更均匀的微观结构及油滴分布,更佳的贮藏稳定及在小肠中更高的释放率(β-胡萝卜素释放率73.1%,核黄素释放率85.7%)。本研究构建了一种新型的乳液凝胶体系并应用于油-水双相负载递送功能因子领域,同时验证了利用较低浓度镁离子诱导成胶的可行性。
In order to optimize the preparation process of emulsion gels,a soy protein isolate-sugar beet pectin emulsion gel was prepared by duo induction of laccase and Ca~(2+)/Mg~(2+),and a model for the comprehensive property index of the emulsion gel textural properties was established based on the normalization method.High concentration of Ca~(2+)was replaced with lower concentration of Mg~(2+)to reduce the amount of ions added during the emulsion gel preparation.The results showed that compared with the laccase and Ca~(2+)duo-induced emulsion gel,the laccase and Mg~(2+)duo-induced emulsion gel had shorter gelation time(340 s),similar rheological properties,more uniform microstructure and oil droplet distribution,better storage stability and higher release rate in the small intestine(73.1% for β-carotene,85.7% for riboflavin).This study not only prepared a novel emulsion gel that can be used as the multi-phased nutrient carrier,but also offered a possible solution of replacing high concentrations of Ca~(2+)with lower concentrations of Mg~(2+).
作者
戴澍涵
高崇
殷丽君
张明皓
Dai Shuhan;Gao Chong;Yin Lijun;Zhang Minghao(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第9期31-39,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
山东省重点研发计划项目(2022CXGC010602-02)
国家自然科学基金面上项目(32272337)。
