中国食品学报2017，Vol.17Issue(1)：209-216,8.DOI:10.16429/j.1009-7848.2017.01.027
酶溶性胶原蛋白肽及其β-环糊精包合物理化性质分析
Physical and Chemical Analysis of Papain Soluble Collagen Peptide and Its β-cyclodextrin Inclusion Complex
摘要
Abstract
Infrared scanning,scanning electron microscopy,transmission electron microscopy and Gas chromato graph-mass spectrometer were used to investigate the effect of β-cyclodextrin (β-CD) on inclusion,improving taste,and protecting antioxidant of papain soluble collagen peptide (PSCP).In infrared scanning results,a strong and broad endothermic peak at 3347 cm-1 was observed,indicating the formation of hydrogen bonds between β-CD and PSCP molecule,and PSCP has entered the cavity of β-CD.Electron microscopy results showed that PSCP and PSCP-β-CD inclusion complexes were nano-balls with 100-200 nm and 400-600 nm in diameter,and the latter showed net-like structure in its polymer surface after Freeze drying.Compared with PSCP,the Amines,aldehydes and the 2,4-di-tert-butylphenol (a type of antioxidants) were declined in volatiles,while the ultrasonic stability,antioxidant release force and DPPH radical scavenging capacity were increased observed from PSCP-β-CD inclusion complexes.The results suggested that β-CD can include PSCP molecule well,improve its tastes,and reduce its antioxidant compounds loss.关键词
酶溶性胶原蛋白肽/β-环糊精/包合物/分析Key words
papain soluble collagen peptide/β-cyclodextrin/inclusion complex/analysis引用本文复制引用
鉏晓艳,耿胜荣,李新,王俊,程文宇,廖涛..酶溶性胶原蛋白肽及其β-环糊精包合物理化性质分析[J].中国食品学报,2017,17(1):209-216,8.基金项目
国家自然科学基金青年基金项目(111605052) （111605052）
湖北省重大科技创新计划项目(2015A-BA038) （2015A-BA038）
湖北省农业科技创新中心资助项目(2017-620-000-001-036) （2017-620-000-001-036）
湖北省农业科学院竞争性项目(2016fcz05) （2016fcz05）
