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当前位置: 首页 > 文章 > 乳铁蛋白-多酚对β-胡萝卜素乳液稳定性的影响 农业机械学报 2015,46 (6) 212-217+225
Position: Home > Articles > Effect of Lactoferrin-polyphenol Conjugates on Stability of β-carotene Emulsions Transactions of the Chinese Society for Agricultural Machinery 2015,46 (6) 212-217+225

乳铁蛋白-多酚对β-胡萝卜素乳液稳定性的影响

作  者：
刘夫国;王迪;杨伟;袁芳;高彦祥
单  位：
中国农业大学理学院;中国农业大学食品科学与营养工程学院
关键词：
乳铁蛋白;多酚;共价复合物;β-胡萝卜素乳状液;稳定性
摘  要：
研究乳铁蛋白(LF)-多酚(表没食子儿茶素没食子酸酯(EGCG)、绿原酸(CA)、没食子酸(GA))共价复合物对β-胡萝卜素乳状液稳定性的影响。采用自由基接枝聚合法制备乳铁蛋白-多酚共价复合物并进行高效液相色谱检测。以乳铁蛋白-多酚共价复合物为乳化剂制备β-胡萝卜素乳状液,通过加速分层和量化沉淀、悬浮的方法快速测定乳状液的稳定性;通过光照和不同温度(25℃、37℃和55℃)条件下的贮藏实验,测定乳状液中β-胡萝卜素的化学稳定性。结果表明,乳铁蛋白经多酚修饰后,色谱峰保留时间缩短,亲水性增加。乳铁蛋白与多酚生成的共价复合物可以提高乳状液的稳定性,同时可以抑制水包油乳状液中β-胡萝卜素的降解,提高β-胡萝卜素的化学稳定性。3种共价复合物中,LF-CA共价复合物对β-胡萝卜素乳状液具有最好的稳定效果。
译  名：
Effect of Lactoferrin-polyphenol Conjugates on Stability of β-carotene Emulsions
作  者：
Liu Fuguo;Wang Di;Yang Wei;Yuan Fang;Gao Yanxiang;College of Food Science and Nutritional Engineering,China Agricultural University;College of Science,China Agricultural University;
关键词：
Lactoferrin Polyphenol Covalent conjugates β-carotene emulsions Stability
摘  要：
The objective of the study was to investigate the effect of lactoferrin-polyphenol conjugates on the stability of β-carotene emulsions. Conjugates of lactoferrin with polyphenol((-)-epigallocatechin-3-gallate( EGCG),chlorogenic acid and gallic acid) were achieved by a free radical grafting procedure.The hydrophilic / hydrophobic characteristics of latoferrin and lactoferrin-polyphenol conjugates were studied by reverse-phase HPLC. Lactoferrin-polyphenol conjugates were used as emulsifiers to prepareβ-carotene emulsions,and the stability of β-carotene emulsions was characterized by transmission profiles through using novel centrifugal sedimentation and β-carotene degradation in the emulsion during storage.The results implied that hydrophilicity of lactoferrin was increased after modified by polyphenol;compared with those stabilized by lactoferrin alone,the emulsions stabilized by lactoferrin-polyphenol conjugates were able to improve the stability of β-carotene emulsions and inhibit the deterioration ofβ-carotene in oil-in-water emulsions,and lactoferrin-chlorogenic acid conjugate was the best emulsifier among the lactoferrin-EGCG,lactoferrin-chlorogenic acid and lactoferrin-gallic acid conjugates.

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