Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Int J Biol Macromol. 2022 Oct 1;218:665-678. doi: 10.1016/j.ijbiomac.2022.07.111. Epub 2022 Jul 21.
Composite gel beads using calcium alginate and different concentrations of pregelatinized corn starch (PCS) were produced to encapsulate phycocyanin (PC). Rheological properties of different sodium alginate/PCS/PC mixtures, structural and morphological properties of beads, and kinetic stability of encapsulated PC (upon heating at various time-temperature combinations) were then assessed. Rheological properties of the mixtures exhibited shear thinning behaviors. Aquagram revealed that the PC-containing beads had more water structure with weak‑hydrogen bonds. Morphological images represented less subsidence in the structures of composite gel beads, unlike PCS-free beads. Kinetic study showed that degradation rate constant values of PC encapsulated in composite gel beads (1.08-3.45 × 10, 3.38-4.43 × 10, and 5.57-15.32 × 10 s) were lower than those in PCS-free alginate gel beads (4.45 × 10, 9.20 × 10, and 18.04 × 10 s) at 40, 50, and 60 °C, respectively. This study suggests that the composite gel beads can improve PC stability.
采用海藻酸钠和不同浓度的预糊化玉米淀粉（PCS）制备复合凝胶珠，用于包埋藻蓝蛋白（PC）。然后评估了不同海藻酸钠/PCS/PC 混合物的流变性能、珠粒的结构和形态特性以及包埋 PC 的动力学稳定性（在不同时间-温度组合下加热时）。混合物的流变性能表现出剪切变稀行为。水凝胶图谱表明，含有 PC 的珠粒具有更多的水结构和较弱的氢键。形态图像显示，复合凝胶珠的结构中沉降较少，而无 PCS 的珠粒则沉降较多。动力学研究表明，复合凝胶珠中包埋的 PC 的降解速率常数值（1.08-3.45×10、3.38-4.43×10 和 5.57-15.32×10 s）低于无 PCS 的海藻酸钠凝胶珠（4.45×10、9.20×10 和 18.04×10 s）在 40、50 和 60°C 时的值。这项研究表明，复合凝胶珠可以提高 PC 的稳定性。
