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投稿时间：2023-04-06
投稿时间：2023-04-06
中文摘要: 利用小麦胚芽蛋白稳定的水包油乳液对姜黄素进行包埋，通过对乳液液滴粒径测定及微观结构的表征，考察麦胚蛋白浓度对乳液粒径以及乳液物理稳定性的影响，进一步研究贮藏过程及加热处理对乳液中姜黄素化学稳定性的影响。结果表明，随着乳状液中麦胚蛋白浓度的增加（0.5%～4.0%），乳液液滴的粒径从1.9 μm 降低至0.3 μm，乳液的贮藏稳定性得到提高。高温处理对于乳液中姜黄素的稳定性影响较大。经80 ℃处理后，姜黄素含量明显下降，但麦胚蛋白浓度增加有利于提高乳液中姜黄素的热稳定性。小麦胚芽蛋白构建的姜黄素乳液体系具有较好的稳定性，其在功能性食品的加工中具有良好的应用潜力。
Abstract:The oil in water emulsion stabilized by wheat germ protein was utilized to embedding curcumin in this study.The particle size of the emulsion was determined and the microstructure was characterized to investigate the effects of wheat germ protein content on the particle size and physical stability of the emulsion，and the effects of storage process and heat treatment on the chemical stability of curcumin in the emulsion were further studied.The results showed that with the increase of wheat germ protein concentration（0.5%-4.0%）in the emulsion，the particle size of the emulsion droplet decreased from 1.9 μm to 0.3 μm，and the storage stability of the emulsion was improved.The stability of curcumin in emulsion was greatly affected by high temperature treatment.The curcumin content in the emulsion decreased significantly after the heat treatment at 80°C，but the increase of wheat germ protein concentration was conducive to improving the thermal stability of curcumin in the emulsion.Curcumin emulsion system constructed from wheat germ protein has good stability and good application potential in functional food processing.
文章编号：202415011 中图分类号： 文献标志码：
基金项目:许昌学院科研项目（2024ZD012）；河南省中央引导地方科技发展资金项目（Z20221341069）
| 作者 | 单位 |
| 王永辉1，2，何雨薇1，郭卫芸1，2，高雪丽1，2，李光辉1，2，何胜华1，2，黄继红1，2 | 1.许昌学院 食品与药学院，河南 许昌 461000；2.功能食品绿色制造河南省协同协同创新中心，河南 许昌 461000 |
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