将菜油甾醇酸大豆油微胶囊化于美拉德反应改性复合凝聚体中。
Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates.
机构信息
Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA.
Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA.
出版信息
Food Chem. 2016 May 15;199:524-32. doi: 10.1016/j.foodchem.2015.12.011. Epub 2015 Dec 7.
The antioxidant capacity of Maillard reaction (MR)-modified gelatin (GE)-gum arabic (GA) coacervates was optimized to produce microcapsules with superior oxidative stability compared to the unmodified control. MR was used to crosslink GE and GA, with or without maltodextrin (MD), to produce anti-oxidative Maillard reaction products (MRP) which was used to encapsulate stearidonic acid soybean oil (SDASO) by complex coacervation. Biopolymer blends (GE-GA [1:1, w/w] or GE-GA-MD [2:2:1, w/w/w]) were crosslinked by dry-heating at 80°C for 4, 8, or 16h. Relationships between the extent of browning, Trolox equivalent antioxidant capacity (TEAC), and the total oxidation (TOTOX) of encapsulated SDASO were fitted to quadratic models. The [GE-GA-MD] blends exhibited higher browning rates and TEAC values than corresponding [GE-GA] blends. Depending on the type of biopolymer blend and dry-heating time, TOTOX values of SDASO in MRP-derived microcapsules were 29-87% lower than that of the non-crosslinked control after 30 days of storage.
优化美拉德反应（MR）改性明胶（GE）-阿拉伯胶（GA）共沉淀物的抗氧化能力，以生产出比未改性对照品具有更好氧化稳定性的微胶囊。MR 用于交联 GE 和 GA，有或没有麦芽糊精（MD），以产生抗氧化美拉德反应产物（MRP），然后通过复凝聚将其包埋在菜籽油中亚麻酸（SDASO）中。生物聚合物共混物（GE-GA [1:1，w/w]或 GE-GA-MD [2:2:1，w/w/w]）在 80°C 下干热 4、8 或 16 小时进行交联。将褐变程度、Trolox 当量抗氧化能力（TEAC）和包封的 SDASO 的总氧化（TOTOX）之间的关系拟合到二次模型中。[GE-GA-MD]共混物的褐变速率和 TEAC 值均高于相应的[GE-GA]共混物。根据生物聚合物共混物的类型和干热时间，MRP 衍生的微胶囊中 SDASO 的 TOTOX 值在储存 30 天后比未交联对照品低 29-87%。
Zotero 插件