现代食品科技2012，Vol.28Issue(11)：1429-1433,5.
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
Study on Control Release Property of Riboflavin with Cold-set Soybean 11S Protein-Locust Bean Gum Blend Gel Matrix
摘要
Abstract
Cold-set gels were prepared through adding Gluconic acid-delta-lactone (GDL) to the heat denatured soy protein 1 IS - 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 increased with adding LBG concentration located 0.05%~0.15% (m/V), then hardness was decreased from the peak value 46.7 g to 38.2 g when LBG concentration was added beyond 0.25% (m/V). As gel elastic modulus and hardness increased, the volume by positive swelling became bigger in simulated gastric fluid with the swelling time longer, while the volume by negative swelling became smaller in simulated intestinal fluid. There were positively correlated relationships between control release capacity to riboflavin in simulated gastric and intestinal fluid with viscoelastic modulus, hardness, porosity of microstructure and integrity of cold-set gels.关键词
大豆11S蛋白/刺槐豆胶/冷致凝胶/控释/核黄素Key words
soybean 1 1S protein, locust bean gum, cold-set gel, controlled release, riboflavin引用本文复制引用
朱建华,杨晓泉..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[J].现代食品科技,2012,28(11):1429-1433,5.基金项目
国家自然科学基金(31101215) （31101215）
广东省自然科学基金(10451200501004341) （10451200501004341）
广东高校优秀青年创新人才培养计划项目资助(LYM10120) （LYM10120）
