首页|玉米黄色素微胶囊在风味发酵乳中的应用

玉米黄色素微胶囊在风味发酵乳中的应用

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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.
Application of Maize Yellow Pigment Microcapsules in Flavored Fermented Milk
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.

maize yellow pigmentmicroencapsulationflavored fermented milkphysicochemical properties

杨俊燕、季海霞、高莉、石英、郝瑞、郝媛、陈佳慧

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中北大学 化学与化工学院,山西 太原 030051

玉米黄色素 微囊化 风味发酵乳 理化性质

山西省回国留学人员科研资助项目医药生物技术山西省重点实验室开放课题基金资助山西省研究生教育教学改革课题山西省研究生创新项目资助山西省研究生创新项目资助山西省研究生创新项目资助

2020-118KF2020022022YJJG1852022Y6162023KY6042023SJ203

2024

10.3969/j.issn.1673-3193.2024.03.017

中北大学学报(自然科学版)
中北大学

中北大学学报(自然科学版)

影响因子：0.258
ISSN：1673-3193
年,卷(期)：2024.45(3)