钙离子对白藜芦醇在乳状液油-水界面包埋的影响
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- 英文论文题名：Influence of Ca~(2+) on the encapsulation efficiency of resveratrol on the oil-water interface in O/W emulsions
- 论文作者：范祺 ; 方正 ; 梁丽
- 英文论文作者：Fan Qi ; Fang Zheng ; Liang Li ; State Key Lab of Food Science and Technology ; Jiangnan University
- 年：2016
- 作者机构：江南大学食品科学与技术国家重点实验室;
- 论文关键词：乳清分离蛋白 ; 白藜芦醇 ; 钙离子 ; 包埋率 ; 稳定性
- 英文论文关键词：whey protein isolate ; resveratrol ; calcium ; encapsulation efficiency ; stability
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：51k
- 原文格式：O
- 会议级别：全国
摘要
白藜芦醇能与许多种蛋白结合生成复合物。本研究利用白藜芦醇和蛋白质的结合特性将白藜芦醇包埋于乳清分离蛋白稳定的O/W型乳状液的油-水界面,研究了蛋白质浓度和钙离子浓度对白藜芦醇包埋率的影响。研究发现,白藜芦醇的包埋率与界面蛋白含量呈正相关,并随着钙离子浓度的增加而增加。另外,研究了乳状液中白藜芦醇的稳定性,油水界面中白藜芦醇的降解多于连续相中分散的白藜芦醇,钙离子加快了白藜芦醇的降解。
Resveratrol could form the complexes with many proteins.In this study,we try to encapsulate resveratrol at the oilwater interface in O/W emulsion stabilized by whey protein isolate to analyze influence of the concentrations of WPI on encapsulation efficiency of resveratrol at the oil-water interface.It was found that encapsulation efficiency of resveratrol was positively proportional to the contents of WPI at the oil-water interface and increased as the concentrations of calcium increased.The stability of RES in the emulsion was also studied,Resveratrol at the oil-water interface degraded more rapidly than that in the continuous phase.The degradation of resveratrol increased after addition of calcium.
Resveratrol could form the complexes with many proteins.In this study,we try to encapsulate resveratrol at the oilwater interface in O/W emulsion stabilized by whey protein isolate to analyze influence of the concentrations of WPI on encapsulation efficiency of resveratrol at the oil-water interface.It was found that encapsulation efficiency of resveratrol was positively proportional to the contents of WPI at the oil-water interface and increased as the concentrations of calcium increased.The stability of RES in the emulsion was also studied,Resveratrol at the oil-water interface degraded more rapidly than that in the continuous phase.The degradation of resveratrol increased after addition of calcium.
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