小麦蛋白酶解产物/槲皮素/甜菜果胶复合乳液的构建及表征

Construction and Characterization of Wheat Protein Hydrolysate/Quercetin/Sugar Beet Pectin Composite Emulsion

槲皮素(Quercetin,Que)作为一种高生物活性的黄酮类物质,疏水性极强,限制其在食品工业中的应用。本研究利用小麦蛋白酶解物(wheat protein hydrolysate,WPH)、Que构建复合纳米颗粒,以甜菜果胶(sugar beet pectin,SBP)作天然复合乳化剂,成功构建了WPH/Que/SBP复合乳液并对其进行性质表征,主要结论如下:WPH对Que具有良好的增溶效果,Que溶解度从8.13μg/mL提升至126.39μg/mL。在乳化包埋的过程中,SBP优异的乳化性能可能有利于其在竞争关系中处于优势地位并弥补WPH乳化性能的劣化,故界面WPH和界面Que含量下降。随着SBP的添加,复合乳液粒径显著下降,中性和酸性复合乳液的表面积平均粒径分别从2.35μm和1.03μm下降至0.56μm和0.76μm。复合乳液表现出良好的短期储藏稳定性和热稳定性,等电点附近可能有利于SBP与WPH的结合,故酸性复合乳液整体表现优于中性乳液。

Quercetin(Que), a highly bioactive component of flavonoids, has extremely high hydrophobicity which limits its use in the food industry. In this research, wheat protein hydrolysate(WPH) and Que were used to construct composite nanoparticles, and sugar beet pectin(SBP) was added as a natural emulsifier to construct WPH/Que/SBP composite emulsion. The main findings included: WPH could increase the solubility of Que from 8.13 μg/mL to 126.39 μg/mL. During emulsion-based encapsulation, the excellent emulsifying properties of SBP may be beneficial to its dominance in the competition while compensating for the deterioration of emulsifying performance of WPH, causing the decreases in the contents of WPH and Que at the interfaces. With the addition of SBP, the particle size of the composite emulsion decreased significantly, with the average particle size in the surface area of the neutral and the acidic emulsions decreasing from 2.35 μm and 1.03 μm, respectively, to 0.56 μm and 0.76 μm. The composite emulsion exhibited good short-term storage and thermal stability. A pH around the PI value may be beneficial for the complexation of SBP and WPH, thereby, the overall performance of the acidic composite emulsion was better than that of the neutral emulsion.