玉米黄色素微胶囊在风味发酵乳中的应用

Application of Maize Yellow Pigment Microcapsules in Flavored Fermented Milk

本文使用超声辅助麦芽糊精(Malto Dextrin,MD)制备玉米黄色素(Maize Yellow Pigment,MYP)微胶囊,以提高MYP的溶解度和稳定性,对其进行了结构表征、理化测定和性能测定,并将其应用于风味发酵乳。扫描电镜和傅里叶变换红外结果证实了微胶囊的形成,粒径和电位结果证明了微胶囊为纳米级且稳定,热重结果表明微胶囊提高了MYP的热稳定性;最优条件下微胶囊中的包埋率为33.51%;微胶囊的溶解度、稳定性明显提高,微胶囊的抗氧化活性随着MYP的增加而增强,微胶囊生物利用度明显提高(P<0.01);样品组与对照组酸奶相比,分析的理化指标未显示显著差异(p>0.05)。本文研究表明所制备的MYP微胶囊可以增强MYP的溶解性、稳定性和缓释性,可以用作酸奶中的着色剂和抗氧化剂。

Ultrasound-assisted maltodextrin(MD)was used to prepare maize yellow pigment(MYP)microcapsules to improve the solubility and stability of MYP,and to characterize its structure,physico-chemical determination and performance determination,and to apply it to flavored fermented milk.The scanning electron microscopy and Fourier transform infrared results confirmed the formation of microcap-sules.The particle size and potential proved that the microcapsules were nanoscale and stable.The ther-mogravimetric results showed that the microcapsules improved the thermal stability of MYP.Under opti-mal conditions,the embedding rate in microcapsules was 33.51%.The solubility and stability of micro-capsules were significantly improved,the antioxidant activity of microcapsules increased with the increase of MYP,and the bioavailability of microcapsules was significantly increased(P<0.01).Compared with the control yogurt,the physicochemical indicators analyzed in the sample group did not show significant differences(p>0.05).This study shows that the prepared MYP microcapsules can enhance the solubil-ity,stability and slow-release properties of MYP,and can be used as colorants and antioxidants in yogurt.