两种蛋清蛋白-壳聚糖乳液负载β-胡萝卜素的性能对比研究

The comparative study on the performance of two kinds of egg white protein-chitosan emulsions loaded withβ-carotene

该研究制备了蛋清蛋白-壳聚糖混合乳液与蛋清蛋白-壳聚糖双层乳液,并将二者分别负载β-胡萝卜素,通过测定粒径、乳析指数、β-胡萝卜素的保留率等指标,对比二者热稳定性、抗消化稳定性及贮藏稳定性。结果表明,在80℃处理后,混合乳液、双层乳液的乳析指数分别较20℃时增大了54%、14.6%;80℃时,双层乳液的β-胡萝卜素的保留率为74%,比混合乳液的β-胡萝卜素的保留率高21%,各项指标均显示双层乳液有较强的热稳定性。体外消化过程中,双层乳液能保持较为完整的乳滴结构,而混合乳液出现了破乳现象,双层乳液负载β-胡萝卜素后其生物可给率比混合乳液高14.7%。在贮藏15 d后,混合乳液和双层乳液的粒径分别较新鲜乳液的粒径增大了30.2%、16.1%,双层乳液中β-胡萝卜素的保留率较混合乳液高18.3%,双层乳液中油脂的脂肪的过氧化值较混合乳液低23.4 meq/kg。综上,双层乳液对于β-胡萝卜素的保存效果以及乳液中的油脂氧化稳定性最好,该研究为β-胡萝卜素、多酚等功能活性物质的高效递送、吸收提供了新思路。

In this study,egg white protein-chitosan mixed emulsion and egg white protein-chitosan double-layer emulsion were prepared and loaded withβ-carotene,respectively.The thermal stability,digestion resistance,and storage stability of these two emulsions were compared by measuring the particle size,emulsion index,β-carotene retention rate,and other indicators.The results showed that after treatment at 80°C,the emulsion index of mixed emulsion and double-layer emulsion increased by 54%and 14.6%compared with the treatment at 20°C,respectively.At 80°C,the retention rate ofβ-carotene in the double-layer emulsion was 74%,which was 21%higher than that in the mixed emulsion.The double-layer emulsion showed higher thermal stability.During in vitro digestion,the double-layer emulsion maintained an intact droplet structure,while the mixed emulsion showed a demulsification phenomenon.And the bioaccessibility ofβ-carotene in the double emulsion was 14.7%higher than that in the mixed emulsion.Moreover,after 15 days of storage,the particle sizes of the mixed emulsion and the double-layer emulsion were 30.2%and 16.1%larger than those of the fresh emulsion,respectively.The retention rate ofβ-carotene in the double-layer emulsion was 18.3%higher than that in the mixed emulsion,and the peroxide value of oil in the double emulsion was 23.4 meq/kg lower than that in the mixed emulsion.In summary,the double-layer emulsion had the best preservation effect onβ-carotene and the oxidation stability of oil in the emulsion.This study provided a new approach for the efficient delivery and absorption of functional active substances such asβ-carotene and polyphenols.