乳清蛋白-麦芽糖糊精的Maillard反应复合物制备β-胡萝卜素纳米乳液
详细信息Preparation of β-carotene nanoemulsions stablilized by Maillard Reaction Products of whey protein isolate and maltodextrin
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摘要: 系统考察乳液制备参数对乳液粒径分布及稳定性的影响,同时以干热法制备乳清分离蛋白（Whey Protein Isolate,WPI）-麦芽糖糊精（Maltodextrin,MD）的Maillard反应复合物（Maillard Reaction Products,MRPs）。以此为基础,制备WPI-MD MRPs稳定的β-胡萝卜素纳米乳液,并进一步考察乳液的物理稳定性及β-胡萝卜素的化学稳定性。结果表明,WPI-MD的MRPs能够显著降低纳米乳液的粒径,并提高纳米乳液的物理稳定性。同时,WPI-MD的MRPs可加速油相中β-胡萝卜素的降解,其机理有待进一步研究。
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关键词:
- 纳米乳液; /
- 粒径分布; /
- Maillard反应; /
- β-胡萝卜素;
Abstract: Conditons for preparing nanoemulsions were investigated systematically. The Maillard Reaction Products (MRPs) were prepared by dry heating which were further used to prepare β-carotene nanoemulsions. The physical stability of the obtained nanoemulsions and the β-carotene degregation kinetics were simultaneously studied. The result showed that nanoemulsions stabilized by MRPs with smaller fat globe size were much physically stable compared with the nanoemulsions stablized by native WPI. However, the β-carotene in MRPs stablized nanoemulsions degradated more rapidly which mechanism should be futher studied in future. -
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