大豆11S蛋白-刺槐豆胶冷致共混凝胶控释核黄素性能研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.11 大豆11S 蛋白-刺槐豆胶冷致共混凝胶 控释核黄素性能的研究 1 2 朱建华 ，杨晓泉 （1.韶关学院英东食品科学与工程学院，广东韶关 512005） （2.华南理工大学轻工与食品学院，广东广州 510640） 摘要：通过葡萄糖酸内酯（GDL）冷致诱导热变性大豆11S蛋白-刺槐豆胶（LBG）共混溶液形成凝胶，并对凝胶微结构、粘弹 流变性、硬度性质、在模拟肠胃液中的溶胀性能及对核黄素的控释特性进行了分析研究。结果表明随多糖浓度的增加冷致凝胶微结构 由蛋白连续相转变为多糖连续相形貌。添加多糖为0.05%~0.15% (m/ V)范围时，伴随粘弹模量和硬度值呈增加趋势，随多糖量增加至 0.25% (m/ V)时凝胶硬度由峰值的46.7 g降低到38.2 g。凝胶弹性模量及硬度越大，随润涨时间延长，在模拟胃液中体积正向溶胀越大， 而在模拟肠液中体积负向溶胀（即消减）愈小。荷载核黄素的共混凝胶在模拟胃液和肠液中的缓释性能与共混凝胶弹性模量及硬度值、 微结构均一性及孔隙尺度呈正相关关系。 关键词：大豆11S蛋白；刺槐豆胶；冷致凝胶；控释；核黄素 文章篇号：1673-9078(2012)11-1429-1433 Study on Control Release Property of Riboflavin with Cold-set Soybean 11S Protein-Locust Bean Gum Blend Gel Matrix 1 2 ZHU Jian-hua , YANG Xiao-quan ( 1.Yingdong Food Science and Technology College, Shaoguan College, Shaoguan, 512005, China) (2.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Cold-set gels were prepared through adding Gluconic acid-delta-lactone (GDL) to the heat denatured soy protein 11S - locust bean gum (LBG) blend solution, and microstructure, viscoelastic, hardness properties, the swelling properties and the controlled-release characteristics of riboflavin in simulated physiological fluids of the gels were analyzed. Results showed that cold-set gel microstructure morphologies were transferred from the protein continuous phase into polysaccharide continuous phase with increase of LBG concentration. The viscoelastic modulus and hardness