基于WPI乳状液的维生素E包埋和保护的金属离子依赖性
首发时间:2017-03-20
摘要:本文利用乳清分离蛋白稳定的水包油(O/W)型乳状液对维生素E进行包埋和保护,研究了Ca2+和Fe2+对乳状液结构以及维生素E包埋和保护的影响。结果表明,两种金属离子诱导WPI乳状液聚集,增加了WPI乳状液的界面蛋白含量和维生素E的包埋率,且金属离子浓度越大,维生素E的包埋率越高。在维生素E保护效果方面,Ca2+和Fe2+的加入整体上不影响WPI乳状液对维生素E的保护作用,除了Fe2+在储藏中间段稍改善了维生素E的稳定性。
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WPI emulsion based vitamin E encapsulation and protection: dependence on metal ions
Abstract:Whey protein isolate (WPI) was chosen as emulsifier model to prepare oil-in-water emulsion for encapsulation and protection of hydrophobic vitamin E. Influence of Ca2+ and Fe2+ on the emulsion structure and the encapsulation and protection of vitamin E was investigated. The results showed that both metal ions caused the aggregation of WPI emulsion, increased the content of WPI at the oil-water interface and the encapsulation efficiency of vitamin E in the oil droplets. The higher the concentrations of Ca2+ and Fe2+, the higher the encapsulation efficiency of vitamin E. Both metal ions did not affect the protective effect of WPI emulsion against loss of vitamin E, except that Fe2+ improved the stability of vitamin E in the medium of storage.
Keywords: emulsion vitamin E encapsulation metal ion stability
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No.4721785113288114****
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