微胶囊南瓜黄色素的稳定性研究

用辛烯基琥珀酸淀粉酯钠和乳清分离蛋白对天然南瓜黄色素进行包埋,制备成微胶囊南瓜黄色素,并对其稳定性进行了研究,旨在为其在食品工业中的生产提供理论依据。结果表明,在芯壁比为1∶20(质量比)、壁材比(辛烯基琥珀酸淀粉酯钠∶乳清分离蛋白)为1∶0.5(质量比)的条件下对南瓜黄色素进行微胶囊化,包埋率可达95.16%。与南瓜黄色素相比,微胶囊南瓜黄色素的水溶性增强,并且对光照、温度和pH值的稳定性均有较大提高。在100℃加热40min的条件下,南瓜黄色素的吸光度下降30.3%,而微胶囊南瓜黄色素的吸光度仅下降8.9%;当pH值从6下降到1时,南瓜黄色素的吸光度下降13.3%,而微胶囊南瓜黄色素的吸光度仅下降5.0%;光照15d后,南瓜黄色素的吸光度下降6.2%,而微胶囊南瓜黄色素的吸光度仅下降2.3%。由此可见,南瓜黄色素经微胶囊化后,其稳定性明显提高。

Study on Stability of Microencapsulated Pumpkin Yellow Pigment

The pumpkin yellow pigment was embedded with octenyl succinate starch ester sodium and whey isolated protein,and the stability of microencapsulated pumpkin yellow pigment was stu-died,so as to provide theoretical basis for its application in food industry.The results showed that the embedding rate of pumpkin yellow pigment was up to 95.16%,when the core-wall ratio was 1∶20(m/m),and the ratio of octenyl succinate starch ester sodium to whey isolated protein was1∶0.5(m/m).Compared with the non-microencapsulated pumpkin yellow pigment,the water-solubility was increased,and the stability of microencapsulated pumpkin yellow pigment wasimproved greatly against light,temperature and pH value.The absorbance of pumpkin yellowpigment decreased by 30.3%,while the microencapsulated pumpkin yellow pigment decreased by 8.9% under 100 ℃ for 40 min;when the pH value decreased from 6 to 1,the absorbance of pumpkin yellow pigment decreased by 13.3%,while the microencapsulated pumpkin yellow pigment decreased by 5.0%;the absorbance of pumpkin yellow pigment decreased by 6.2%,while themicroencapsulated pumpkin yellow pigment decreased by 2.3% under light for 15 days.It can be seen that the stability of pumpkin yellow pigment was improved greatly after it was microencapsulated.