微胶囊对红树莓花色苷的稳定性、特性、体外消化特性和相互作用方式的影响

发布时间：2024-03-09 12:54

　　本文主要研究了树莓花色苷微胶囊及其相互作用模式。采用冷冻干燥和超声技术分别制备了以阿拉伯胶(gum arabic,AG)、大豆分离蛋白(soy protein isolate,SPI)及二者组合为壁材的花色苷微胶囊。对于花色苷微胶囊的研究,主要分析了花色苷微胶囊的特性、包埋率(encapsulation efficiency,EE)、清除DPPH自由基的抗氧化能力,傅立叶变换红外光谱、色泽稳定性、热稳定性、储藏稳定性、形状及体外模拟消化特性。结果表明,所有微胶囊的包埋率为93.05%～98.87%。通过扫描电镜(scanning electron microscopy,SEM)观察到的微胶囊形状为破碎的玻璃形状,微胶囊的平均尺寸为21.07±2.71μm～48.19±2.33μm。ζ电位(zeta potential,ZP)与FTIR光谱之间有良好的相关性,表明壁材和芯材之间存在化学交联作用。制备的微胶囊均增加了花色苷在80～114?C下的热稳定性。此外,花色苷在37℃下储存60天的过程中保留率高达48%,表明SPI和AG结合的H处理(SPI+AG+0.05%花色苷)最佳。此外,与未包...

【文章页数】：81 页

【学位级别】：硕士

【文章目录】：
ABSTRACT
摘要
ABBREVIATIONS
1.Chapter One:Literature review
    1.1 Red raspberry fruit
    1.2 Chemical composition of red raspberry fruit
    1.3 Anthocyanin
    1.4 Health benefits of anthocyanin
    1.5 Stability of anthocyanin
    1.6 Encapsulation
    1.7 Freeze drying
    1.8 Coating wall material
    1.9 Gum arabic
    1.10 Soy protein isolate
    1.11 Soy protein nanogel
    1.12 Protein polyphenol interaction
    1.13 Objective
2.Chapter Two:Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability,characterization,and simulated gastrointestinal conditions
    2.1.Introduction
    2.2 Materials
        2.2.1 Methods
            2.2.1.1 Ultrasonic extraction of anthocyanin
            2.2.1.2 Purification of anthocyanin by using AB-8 resin column
            2.2.1.3 Microencapsulation of AC
            2.2.1.4 Determination of anthocyanin content using HPLC
            2.2.1.5 Encapsulation efficiency
            2.2.1.6 Moisture content(M)
            2.2.1.7 ZP measurement
            2.2.1.8 Particle size(PS)distribution
            2.2.1.9 Scanning electronic microscopy SEM
            2.2.1.10 Antioxidant activity of microcapsules
            2.2.1.11 FTIR
            2.2.1.12 Different scanning calorimetry(DSC)
            2.2.1.13 Measurement of color changes during storage
            2.2.1.14 Storage stability
            2.2.1.15 Simulated gastrointestinal conditions
            2.2.1.16 Statistical analysis
    2.3 Results and Discussions
        2.3.1 Encapsulation efficiency,moisture content,zeta potential,and particle size
        2.3.2 Morphology of microcapsules
        2.3.3 Antioxidant activity of microcapsules
        2.3.4 FTIR Spectrum
        2.3.5 Thermal behavior
        2.3.6 Color stability
        2.3.7 Storage stability
        2.3.8 Simulated gastrointestinal condition
    2.4 Conclusion
3.Chapter three:Interaction between soy protein nanogel and red raspberry anthocyanin by multi-spectroscopic techniques
    3.1 Introduction
    3.2 Materials and Methods
        3.2.1 Materials
        3.2.2 Methods
            3.2.2.1 Preparation of soy protein
            3.2.2.2 Extraction and purification of red raspberry anthocyanin
            3.2.2.3 Fabrication of soy protein nanogel with anthocyanin
            3.2.2.4 Fluorescence spectroscopy
            3.2.2.5 Synchronous fluorescence spectra
            3.2.2.6 Hydrophobicity
            3.2.2.7 Particle size and zeta potential measurements
            3.2.2.8 UV-vis spectrophotometry
            3.2.2.9 Circular dichroism(CD)measurements
            3.2.2.10 Fourier transform infrared spectroscopy
            3.2.2.11 Different scanning colorimetry
            3.2.2.12 Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS- PAGE)
            3.2.2.13 Statistical analysis
    3.3 Results and Discussions
        3.3.1 Fluorescence spectroscopy
        3.3.2 Synchronous spectroscopy
        3.3.3 Hydrophobicity
        3.3.4 Particle size and zeta potential
        3.3.5 UV-Vis spectrophotometer
        3.3.6 CD measurements
        3.3.7 FTIR spectroscopy
        3.3.8 DSC
        3.3.9 SDS Page
    3.4 Conclusion
4.Chapter four:Overall conclusion and recommendations
    4.1 Conclusion
    4.2 Perspective for future study
5.Appendix LIST OF PUBLICATIONS
6.ACKNOWLEDGEMENTS
7.References



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