小麦肽-维生素D微胶囊的稳定性及结构鉴定

Stability and Structural Identification of Wheat Peptide-Vitamin D Microcapsules

以小麦肽为壁材,维生素D(Vitamin D,VD)油作为芯材,利用喷雾干燥法制备小麦肽-VD微胶囊,并对其稳定性进行了初步研究。通过分析微胶囊的基础理化成分,以分子质量分布为指标,研究了pH值、温度和蛋白酶消化对微胶囊稳定性的影响。结果表明,微胶囊中共含有17种氨基酸,必需氨基酸占比为15.8%,相对分子质量小于2000 u的水解物占比为97.79%;总蛋白质含量为74.78%,酸溶蛋白含量为71.65%。在pH值分别为2、4、6、8、10、37 ℃水浴2 h后,微胶囊各分子质量区间的比例变化不超过6%;分别于20、40、60、80 ℃和100 ℃下水浴2 h后,微胶囊各分子质量区间的比例变化不超过7%;分别经过胃蛋白酶、胰蛋白酶、胃蛋白酶及胰蛋白酶消化后,微胶囊各分子质量区间的比例变化不超过6%。该研究为小麦肽-VD微胶囊在食品工业中的应用提供了理论依据,同时也提供了保护VD活性和延长货架期的可行方法。

Wheat peptide-vitamin D(VD) microcapsules were prepared by spray drying using wheat peptide as wall material and VD oil as core material,and their stability was preliminarily studied.By analyzing the basic physicochemical components of microcapsules and taking molecular weight distribution an as indicator,the effects of pH,temperature and protease digestion on the stability of microcapsules were examined.The results showed that the microcapsules contained a total of 17 amino acids,with essential amino acids accounting for 15.8%.Hydrolysate with a relative molecular mass less than 2000 u accounted for 97.79%.The total protein content was 74.78%,and the acid protein content was 71.65%.After pH at 2,4,6,8,10 and 37 ℃ water baths for 2 h,the proportion of each molecular weight interval of the microcapsule did not exceed 6%.After bathing at 20,40,60,80 ℃ and 100 ℃ for 2 h,the proportion of each molecular weight interval of the microcapsule did not exceed 7%.After pepsin digestion alone,trypsin digestion alone,pepsin digestion first and then trypsin digestion,the proportion of each molecular weight interval of microcapsules did not exceed 6%.This study provides a theoretical basis for the application of wheat peptide VD microcapsules on the food industry,and also provides a feasible method to protect activity of VD and extend its shelf life.