中国食品学报2018，Vol.18Issue(8)：172-177,6.DOI:10.16429/j.1009-7848.2018.08.022
鸡肉-芸豆异源蛋白交联包埋姜黄素的研究
Studies on Encapsulation of Curcumin with Chicken/Kidney Bean Heterologous Proteins Cross-Linking
摘要
Abstract
Objective: This essay was to study the transglutaminase catalyzed cross-linking of chicken and kidney bean protein, encapsulating curcumin using the hybrid protein as the wall material, conditions of TGase, different protein ratio and the wall/core ratio were studied for the effect on encapsulation rate. Methods: Two phase method was used to prepared hybrid protein-curcumin microspheres, doing single factor test and orthogonal experiment to research effect of conditions of TGase on encapsulation rate. Observing the effect of hybrid protein encapsulated curcumin by using environmental scanning electron microscope. Result: The effect of conditions of TGase on encapsulation rate was extremely significant. The optimal level of each factor is time 6 h, temperature 45 ℃, the amount of TGase 80 ∶ 1 (protein ∶ TGase).Different protein ratio and the wall/core ratio had some effect on encapsulation rate. Because of the large particles of curcumin, hybrid protein had more wrapped effect on curcumin. Conclusion: Conditions of TGase, different protein ratio and wall/core ratio had effect on encapsulation rate. Hybrid protein had more wrapped effect on curcumin.关键词
TGase/鸡肉蛋白/芸豆蛋白/姜黄素/包埋Key words
TGase/chicken protein/kidney bean protein/curcumin/encapsulation引用本文复制引用
何庆燕,陈秋妹,洪永祥,汪少芸..鸡肉-芸豆异源蛋白交联包埋姜黄素的研究[J].中国食品学报,2018,18(8):172-177,6.基金项目
科技部国家重点研发计划专项 (2016YFD0400202) （2016YFD0400202）
福建省科技厅产学研重大项目 (2016N5006) （2016N5006）
