番茄红素微胶囊对液态奶氧化稳定性的影响
首发时间:2016-02-14
摘要:番茄红素能提高液态奶的抗氧化性,然后番茄红素本身极易被氧化,影响液态奶的稳定性。本文将番茄红素微胶囊化后添加到液态奶中,在4℃下储存12天。通过喷雾干燥法以乳清分离蛋白和低聚木糖的美拉德反应产物为主要壁材制备出了具有良好球形结构的番茄红素微胶囊。分别用硫代巴比妥酸法、色差分析、黏度测定和浊度稳定性测定对添加番茄红素微胶囊前后液态奶的贮存稳定性和贮存期间的氧化稳定性进行评价。结果表明:与只加入番茄红素的液态奶相比,番茄红素微胶囊的脂质氧化程度更低,组织状态更稳定,且在贮存期间,添加番茄红素以及添加番茄红素微胶囊的液态奶的pH值均在6.6到7之间。
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Strengthening Oxidative Stability of the Milk by Lycopene Microcapsules
Abstract:Lycopene can improve the oxidative stability, but the lycopene containing more conjugated bonds cause its easy to auto-oxidation in air and effect the stability of milk. This study was carried out to investigate the physicochemical properties of milk with added lycopene microcapsules during the storage at 4℃ for 12 d.Lycopene microcapsules were prepared with wall material mainly composed of WPI and xyloligosaccharides by spray-drying method. Microcapsules were spherical particles with a homogenous distribution. Lycopene microcapsules, as well as lycopene were used to improve the oxidative stability of milk. Chemical oxidation and stability of treated milks were measured using thiobarbituric acid test , color difference analysis , viscosity analysis and turbidity determination. Results demonstrated that lycopene microcapsules could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical of milk and could strengthen the oxidative of the milk.
Keywords: milk, microcapsules, lycopene, oxidative, stability
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