摘要:为了探究花色苷包埋时壁材-壁材与壁材-芯材之间的相互作用机理,确定适宜的壁材组合及比例,该文选择乳清蛋白-β-环糊精的组合及乳清蛋白-菊糖的组合为包埋壁材,研究其比例分别为1:1、2:1、4:1(w/w)时包埋前后的理化特性变化。结果表明:蛋白-多糖复合液的表面张力和电导率随乳清蛋白比例的增加均呈减小趋势(p<0.05),且实测值低于计算预测值,表明蛋白-多糖之间可能存在相互作用力。红外光谱也显示,包埋剂中蛋白与多糖之间存在相互作用,且很可能是由于复合溶液中C-O键的存在;包埋壁材与包埋芯材之间也同样存在相互作用,可能是由于N-H键的存在。随着乳清蛋白含量的增加,花色苷微胶囊的包埋效率和包埋产率均呈上升趋势(p<0.05)。当乳清蛋白与菊糖按照4:1(w/w)的比例作为包埋剂包埋蓝莓花色苷时,包埋效果最好,包埋产率和包埋效率分别达到最高。该研究结果可为蓝莓花色苷微胶囊的实践生产提供指导意义。38804 毕业论文关键词:蓝莓;花色苷;蛋白;多糖;包埋
Interactions between different wall materials for the encapsulation of anthocyanins
Abstract: In this experiment, the protein (whey protein) and polysaccharide (β-cyclodextrin / Inulin) were mixed in different proportions (1: 1-4: 1) as wall materials for encapsulation of blueberry Anthocyanins, in order to study encapsulation of Anthocyanins and interactions between different wall materials. The result shows that, with the growing volume whey protein isolate, surface intention and electric conductivity of protein-polysaccharide solution are going lower and always lower than the calculated value. So there is interaction between the protein and polysaccharide in the barrier agent, which is probably due to the presence of C-O in the composite solution. Between the wall material and core material, there also exist the interaction force, which possibly due to the existence of N-H. When the whey protein and inulin were mixed with blueberry anthocyanin in the ratio of 4: 1 (w / w) as barrier agent, the highest encapsulation production and encapsulation efficiency were obtained. The result of this research will have a profound influence on practical productivity of Anthocyanins microencapsulation.
Key words: Blueberry; Anthocyanins; protein; polysaccharide; encapsulation
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