乳清分离蛋白-阿拉伯胶复合体系制备的共轭亚油酸粉末油脂的理化特性及稳定性
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摘要
本实验采用乳化活性优异的乳清分离蛋白(WPI)和阿拉伯胶(GA)分子内复合物为乳化剂,通过高压均质制备稳定的共轭亚油酸(CLA)乳液,并对乳液粒径和稳定性进行了评价。利用喷雾干燥法制备CLA粉末油脂,研究了进风口温度和CLA浓度对粉末油脂包封率的影响,并对CLA粉末油脂的复溶稳定性、机械性能和氧化稳定性进行了评价。结果表明,当复合乳化剂浓度为2%,进风口温度为130℃,CLA浓度为15%～25%时,包封率大于90%,粉末油脂分散均匀、复溶性好、法向应力Fn达到最大、耗氧速率0.005μmoL/(mL·min)明显低于其他浓度下的0.01μmoL/(mL·min)。通过乳化活性优异的WPI-GA分子内复合物制备出稳定的共轭亚油酸粉末油脂,提高了其稳定性,扩大了功能因子共轭亚油酸的应用范围。
In this paper,whey protein isolate(WPI) and gum arabic(GA) intramolecular complexes with excellent emulsifying activity were used as emulsifiers to prepare stable conjugated linoleic acid(CLA) emulsions by high pressure homogenization,the emulsion particle size and stability were evaluated.Then the CLA powder were prepared by spray drying,the effects of inlet temperature and CLA concentration on the encapsulation efficiency of powdered grease were studied,the re-solubilization stability,mechanical properties and oxidation stability of CLA powder were evaluated.The optimal preparation condition was as follows: the concentration of WPI-GA intromolecular complex was 2%,the air inlet temperature was 130 ℃,and the CLA concentration was 15% ～25%.The encapsulation efficiency was higher than 90%,the CLA powder was uniformly dispersed and its re-dissolution stability was good,the normal stress Fn reached a maximum,and the oxygen consumption rate was 0.005 μmol/(m L·min) which was significantly higher than 0.01 μmoL/(m L·min) at other concentrations. The stable conjugated linoleic acid powder oil was prepared by the emulsified activity of WPI-GA intramolecular complex,which improved its stability and expands the application of conjugated linoleic acid.
In this paper,whey protein isolate(WPI) and gum arabic(GA) intramolecular complexes with excellent emulsifying activity were used as emulsifiers to prepare stable conjugated linoleic acid(CLA) emulsions by high pressure homogenization,the emulsion particle size and stability were evaluated.Then the CLA powder were prepared by spray drying,the effects of inlet temperature and CLA concentration on the encapsulation efficiency of powdered grease were studied,the re-solubilization stability,mechanical properties and oxidation stability of CLA powder were evaluated.The optimal preparation condition was as follows: the concentration of WPI-GA intromolecular complex was 2%,the air inlet temperature was 130 ℃,and the CLA concentration was 15% ～25%.The encapsulation efficiency was higher than 90%,the CLA powder was uniformly dispersed and its re-dissolution stability was good,the normal stress Fn reached a maximum,and the oxygen consumption rate was 0.005 μmol/(m L·min) which was significantly higher than 0.01 μmoL/(m L·min) at other concentrations. The stable conjugated linoleic acid powder oil was prepared by the emulsified activity of WPI-GA intramolecular complex,which improved its stability and expands the application of conjugated linoleic acid.
引文
[1]王晓霞,侯利霞,刘玉兰,等.喷雾干燥法制备微胶囊化粉末油脂的研究进展[J].中国调味品,2013,38(8):8-11.
[2]孙艳辉,张宜凤,梁军.粉末油脂的开发及其在食品工业中的应用[J].农业机械,2012(9):38-40.
[3]Laohasongkram K,Mahamaktudsanee T,Chaiwanichsiri S.Microencapsulation of macadamia oil by spray drying[J].Procedia Food Science,2011,1(1):1660-1665.
[4]吴隆坤,肖志刚.喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂[J].食品工业科技,2017(24):159-164,171.
[5]徐振波,梁军,陈丽丽,等.微胶囊化粉末油脂的研究与应用进展[J].食品工业科技,2014,35(5):392-395.
[6]Tonon R V,Grosso C R F,Hubinger M D.Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying[J].Food Research International,2011,44(1):282-289.
[7]Carneiro H C F,Tonon R V,Grosso C R F,et al.Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials[J].Journal of Food Engineering,2013,115(4):443-451.
[8]Zhong F.Properties and stability of spray-dried and freezedried microcapsules co-encapsulated with fish oil,phytosterol esters,and limonene[J].Drying Technology,2013,31(6):707-716.
[9]刘峰.食品功能因子/表面活性剂自聚集体系的制备及表征[D].无锡:江南大学,2010.
[10]Choi K O,Ryu J,Kwak H S,et al.Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin[J].Food Science&Biotechnology,2010,19(4):957-965.
[11]张中义,张峻松,张文叶,等.复合壁材共轭亚油酸微胶囊的制备及表征[J].中国粮油学报,2012,27(1):70-74.
[12]Jimeneza M,Garciab H S,Beristain C I.Sensory evaluation of dairy products supplemented with microencapsulated conjugated linoleic acid(CLA)[J].Swiss Society of Food Science and Technology,2008,41:1047-1052.
[13]石强,吾满江,艾力.共轭亚油酸微胶囊化的乳化工艺研究[J].食品科学,2006,27(11):310-315.
[14]Yao X,Xiang S,Nie K,et al.Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions[J].Rsc Advances,2016,6(18):14635-14642.
[15]葛毅强,孙爱东,倪元颖,等.天然维生素E微胶囊技术的研究[J].中国油脂,2000,25(3):37-40.
[16]吴克刚,佘纲哲.油脂喷雾干燥微胶囊化的研究[J].食品科学,1998,19(1):34-37.
[17]朱迅涛,许时婴.以大豆蛋白制备微胶囊化鱼油的研究(I):微胶囊化鱼油的壁材选择[J].中国油脂,1998(5):31-34.
[18]Lee J S,Cha D S,Park H J.Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles[J].Journal of Agricultural&Food Chemistry,2004,52(24):7300-5.
[19]Xiang S,Yao X,Zhang W,et al.Gum arabic-stabilized conjugated linoleic acid emulsions:Emulsion properties in relation to interfacial adsorption behaviors[J].Food Hydrocolloids,2015,48:110-116.
[20]徐琼,姚晓琳,王娜娜,等.共轭亚油酸水包油型乳液的物理化学稳定性[J].农业工程学报,2013,29(11):270-277.
[21]Yao X,Xu Q,Tian D,et al.Physical and chemical stability of gum arabic-stabilized conjugated linoleic acid oil-in-water emulsions[J].Journal of Agricultural and Food Chemistry,2013,61(19):4639-4645.
[22]吴隆坤,肖志刚.喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂[J].食品工业科技,2017,38(24):159-164.
[23]马菲菲,钟芳,李玥,等.高载量微胶囊化棕榈仁油粉末油脂的制备[J].食品与发酵工业,2013,39(1):81-85.
[24]Fang Y P,Al-Assaf S,Phillips G O,et al.Interaction of gum arabic with fatty acid studied using electron paramagnetic resonance[J].Biomacromolecules,2010,11(5):1398-1405.
[25]Shi Y,Li C,Zhang L,et al.Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal,gum(gum arabic)[J].Food Hydrocolloids,2016.
[26]Polavarapu S,Oliver C M,Ajlouni S,et al.Physicochemical characterisation and oxidative stability of fish oil and fish oilextra virgin olive oil microencapsulated by sugar beet pectin[J].Food Chemistry,2011,127(4):1694-1705.
[27]姚晓琳,向圣萍,聂珂,等.阿拉伯胶乳液对共轭亚油酸的氧化保护和在模拟胃肠液中的释放研究[J].现代食品科技,2016,32(3):24-29.
[28]Serfert Y,Lamprecht C,Tan C P,et al.Characterisation and use ofβ-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof[J].Journal of Food Engineering,2014,143:53-61.
[29]Waraho T,Cardenia V,Rodriguez-Estrada M T,et al.Prooxidant mechanisms of free fatty acids in stripped soybean oilin-water emulsions[J].Journal of Agricultural and Food Chemistry,2009,57(15):7112-7117.
[30]Hcf C,Tonon R V,Crf G,et al.Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials[J].Journal of Food Engineering,2013,115(4):443-451.
[2]孙艳辉,张宜凤,梁军.粉末油脂的开发及其在食品工业中的应用[J].农业机械,2012(9):38-40.
[3]Laohasongkram K,Mahamaktudsanee T,Chaiwanichsiri S.Microencapsulation of macadamia oil by spray drying[J].Procedia Food Science,2011,1(1):1660-1665.
[4]吴隆坤,肖志刚.喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂[J].食品工业科技,2017(24):159-164,171.
[5]徐振波,梁军,陈丽丽,等.微胶囊化粉末油脂的研究与应用进展[J].食品工业科技,2014,35(5):392-395.
[6]Tonon R V,Grosso C R F,Hubinger M D.Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying[J].Food Research International,2011,44(1):282-289.
[7]Carneiro H C F,Tonon R V,Grosso C R F,et al.Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials[J].Journal of Food Engineering,2013,115(4):443-451.
[8]Zhong F.Properties and stability of spray-dried and freezedried microcapsules co-encapsulated with fish oil,phytosterol esters,and limonene[J].Drying Technology,2013,31(6):707-716.
[9]刘峰.食品功能因子/表面活性剂自聚集体系的制备及表征[D].无锡:江南大学,2010.
[10]Choi K O,Ryu J,Kwak H S,et al.Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin[J].Food Science&Biotechnology,2010,19(4):957-965.
[11]张中义,张峻松,张文叶,等.复合壁材共轭亚油酸微胶囊的制备及表征[J].中国粮油学报,2012,27(1):70-74.
[12]Jimeneza M,Garciab H S,Beristain C I.Sensory evaluation of dairy products supplemented with microencapsulated conjugated linoleic acid(CLA)[J].Swiss Society of Food Science and Technology,2008,41:1047-1052.
[13]石强,吾满江,艾力.共轭亚油酸微胶囊化的乳化工艺研究[J].食品科学,2006,27(11):310-315.
[14]Yao X,Xiang S,Nie K,et al.Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions[J].Rsc Advances,2016,6(18):14635-14642.
[15]葛毅强,孙爱东,倪元颖,等.天然维生素E微胶囊技术的研究[J].中国油脂,2000,25(3):37-40.
[16]吴克刚,佘纲哲.油脂喷雾干燥微胶囊化的研究[J].食品科学,1998,19(1):34-37.
[17]朱迅涛,许时婴.以大豆蛋白制备微胶囊化鱼油的研究(I):微胶囊化鱼油的壁材选择[J].中国油脂,1998(5):31-34.
[18]Lee J S,Cha D S,Park H J.Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles[J].Journal of Agricultural&Food Chemistry,2004,52(24):7300-5.
[19]Xiang S,Yao X,Zhang W,et al.Gum arabic-stabilized conjugated linoleic acid emulsions:Emulsion properties in relation to interfacial adsorption behaviors[J].Food Hydrocolloids,2015,48:110-116.
[20]徐琼,姚晓琳,王娜娜,等.共轭亚油酸水包油型乳液的物理化学稳定性[J].农业工程学报,2013,29(11):270-277.
[21]Yao X,Xu Q,Tian D,et al.Physical and chemical stability of gum arabic-stabilized conjugated linoleic acid oil-in-water emulsions[J].Journal of Agricultural and Food Chemistry,2013,61(19):4639-4645.
[22]吴隆坤,肖志刚.喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂[J].食品工业科技,2017,38(24):159-164.
[23]马菲菲,钟芳,李玥,等.高载量微胶囊化棕榈仁油粉末油脂的制备[J].食品与发酵工业,2013,39(1):81-85.
[24]Fang Y P,Al-Assaf S,Phillips G O,et al.Interaction of gum arabic with fatty acid studied using electron paramagnetic resonance[J].Biomacromolecules,2010,11(5):1398-1405.
[25]Shi Y,Li C,Zhang L,et al.Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal,gum(gum arabic)[J].Food Hydrocolloids,2016.
[26]Polavarapu S,Oliver C M,Ajlouni S,et al.Physicochemical characterisation and oxidative stability of fish oil and fish oilextra virgin olive oil microencapsulated by sugar beet pectin[J].Food Chemistry,2011,127(4):1694-1705.
[27]姚晓琳,向圣萍,聂珂,等.阿拉伯胶乳液对共轭亚油酸的氧化保护和在模拟胃肠液中的释放研究[J].现代食品科技,2016,32(3):24-29.
[28]Serfert Y,Lamprecht C,Tan C P,et al.Characterisation and use ofβ-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof[J].Journal of Food Engineering,2014,143:53-61.
[29]Waraho T,Cardenia V,Rodriguez-Estrada M T,et al.Prooxidant mechanisms of free fatty acids in stripped soybean oilin-water emulsions[J].Journal of Agricultural and Food Chemistry,2009,57(15):7112-7117.
[30]Hcf C,Tonon R V,Crf G,et al.Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials[J].Journal of Food Engineering,2013,115(4):443-451.