食品与发酵工业2026，Vol.52Issue(18)：70-77,8.DOI:10.13995/j.cnki.11-1802/ts.045426
卵清蛋白肽改善β-胡萝卜素乳液功能特性的研究
Study on improvement of functional properties of β-carotene emulsions by ovalbumin peptides
摘要
Abstract
Due to its poor water solubility,high oxidative sensitivity,and low bioavailability,β-carotene faces limitations in function-al emulsion foods.This study constructed an oil-in-water emulsion system loaded with β-carotene,utilizing ovalbumin peptides as the core factor and sodium caseinate as a co-emulsifier.By establishing an ovalbumin peptide concentration gradient and combining heat treatment with pH-adjusted composite modification,the study systematically investigated the influence mechanisms on emulsion particle size,zeta potential,interfacial tension,rheological behavior,β-carotene encapsulation efficiency,and multiple stabilities(centrifugal,thermal,and storage stability).Results indicated optimal emulsion properties at 5％ovalbumin peptide concentration:Smallest particle size[(188.00±4.23)nm],reduced interfacial tension,optimized rheological characteristics,and highest absolute zeta potential[(38.77±1.29)mV].After autoclaving,β-carotene encapsulation efficiency remained at 98.86％,with optimal centrifugal stability.Stability re-sults showed β-carotene retention at 92.7％after 28 days of accelerated storage at 40 ℃,with an in vitro digestibility bioavailability of 79.33％.This study confirms that optimal concentrations of ovalbumin peptides synergistically enhance sodium caseinate's ability to load and protect β-carotene in emulsions,providing theoretical and technical support for its application in functional foods.关键词
β-胡萝卜素/卵清蛋白肽/酪蛋白酸钠/稳定性/生物可接受率Key words
β-carotene/ovalbumin peptides/sodium caseinate/stability/bioaccessibility引用本文复制引用
吴永强,徐杰锋,岑昌舜,陆威,左新宇,张俊杰,邹立强..卵清蛋白肽改善β-胡萝卜素乳液功能特性的研究[J].食品与发酵工业,2026,52(18):70-77,8.基金项目
国家自然科学基金项目(32160523) （32160523）
校企合作项目(CX202502250009) （CX202502250009）
