鸡肉-芸豆异源蛋白交联包埋姜黄素的研究
|
摘要
目的:以TGase交联鸡肉蛋白与芸豆蛋白后的混合蛋白为包埋壁材,包埋姜黄素,探究酶的作用条件、不同蛋白比例和壁/芯材比例对姜黄素包埋率的影响。方法:采用双相法制备混合蛋白-姜黄素微球,以姜黄素的包埋率为指标,通过单因素试验和正交优化试验探讨酶的作用条件对包埋率的影响;利用环境扫描电镜对比观察混合蛋白包埋姜黄素的包埋效果。结果:TGase酶联时间、酶联温度、添加量对包埋率的影响极显著,各因素的最优水平为TGase酶联时间6 h,酶联温度45℃,TGase添加量为蛋白与TGase质量比80∶1;不同蛋白比例和壁/芯材比对包埋率均有一定的影响;姜黄素颗粒较大,混合蛋白对其有包裹作用。结论:TGase的作用条件、不同蛋白比例以及壁/芯材比例对包埋率均有影响;混合蛋白对姜黄素有包裹作用。
Objective: This essay was to study the transglutaminase catalyzed cross-linking of chicken and kidney bean protein, encapsulating curcumin using the hybrid protein as the wall material, conditions of TGase, different protein ratio and the wall/core ratio were studied for the effect on encapsulation rate. Methods: Two phase method was used to prepared hybrid protein-curcumin microspheres, doing single factor test and orthogonal experiment to research effect of conditions of TGase on encapsulation rate. Observing the effect of hybrid protein encapsulated curcumin by using environmental scanning electron microscope. Result: The effect of conditions of TGase on encapsulation rate was extremely significant. The optimal level of each factor is time 6 h, temperature 45 ℃, the amount of TGase 80 ∶ 1(protein ∶ TGase).Different protein ratio and the wall/core ratio had some effect on encapsulation rate. Because of the large particles of curcumin, hybrid protein had more wrapped effect on curcumin. Conclusion: Conditions of TGase, different protein ratio and wall/core ratio had effect on encapsulation rate. Hybrid protein had more wrapped effect on curcumin.
Objective: This essay was to study the transglutaminase catalyzed cross-linking of chicken and kidney bean protein, encapsulating curcumin using the hybrid protein as the wall material, conditions of TGase, different protein ratio and the wall/core ratio were studied for the effect on encapsulation rate. Methods: Two phase method was used to prepared hybrid protein-curcumin microspheres, doing single factor test and orthogonal experiment to research effect of conditions of TGase on encapsulation rate. Observing the effect of hybrid protein encapsulated curcumin by using environmental scanning electron microscope. Result: The effect of conditions of TGase on encapsulation rate was extremely significant. The optimal level of each factor is time 6 h, temperature 45 ℃, the amount of TGase 80 ∶ 1(protein ∶ TGase).Different protein ratio and the wall/core ratio had some effect on encapsulation rate. Because of the large particles of curcumin, hybrid protein had more wrapped effect on curcumin. Conclusion: Conditions of TGase, different protein ratio and wall/core ratio had effect on encapsulation rate. Hybrid protein had more wrapped effect on curcumin.
引文
[1]鲍华英,陈荣华.姜黄素的研究进展[J].国外医学:儿科学分册,2003,30(5):254-256.
[2]罗红霞,方清茂,潘晓鸥.姜黄素的提取及其含量测定研究进展[J].中国药业,2004,13(6):74-75.
[3]LI C T.Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats[J].Meat Science,2006,72(3):581-583.
[4]黄国平,孙春凤,陈慧卿,等.大豆分离蛋白提取与性能改善工艺研究进展[J].食品工业科技,2012,33(17):398-404.
[5]高振珅,薛艳飞,薛蕾.正交试验法优选姜黄素白蛋白微球的制备工艺[J].中药材,2012,35(3):485-487.
[6]邹强,许卓,辇伟峰,等.乳清蛋白在转谷氨酰胺酶作用下包埋益生菌的研究[J].食品工业科技,2012,33(6):120-123.
[7]周楠迪,田亚平,华子安,等.微生物转谷氨酰胺酶的纯化方法和酶学性质研究[J].工业微生物,2004,34(3):20-23.
[8]LEE S J,ROSENBERG M.Whey protein-based microcapsules prepared by double emulsification and heat gelation[J].Academic Press,2000,33(2):80-88.
[2]罗红霞,方清茂,潘晓鸥.姜黄素的提取及其含量测定研究进展[J].中国药业,2004,13(6):74-75.
[3]LI C T.Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats[J].Meat Science,2006,72(3):581-583.
[4]黄国平,孙春凤,陈慧卿,等.大豆分离蛋白提取与性能改善工艺研究进展[J].食品工业科技,2012,33(17):398-404.
[5]高振珅,薛艳飞,薛蕾.正交试验法优选姜黄素白蛋白微球的制备工艺[J].中药材,2012,35(3):485-487.
[6]邹强,许卓,辇伟峰,等.乳清蛋白在转谷氨酰胺酶作用下包埋益生菌的研究[J].食品工业科技,2012,33(6):120-123.
[7]周楠迪,田亚平,华子安,等.微生物转谷氨酰胺酶的纯化方法和酶学性质研究[J].工业微生物,2004,34(3):20-23.
[8]LEE S J,ROSENBERG M.Whey protein-based microcapsules prepared by double emulsification and heat gelation[J].Academic Press,2000,33(2):80-88.