Full Text:   <1214>

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CLC number: TS252.1

On-line Access: 2017-10-05

Received: 2017-02-20

Revision Accepted: 2017-05-02

Crosschecked: 2017-09-16

Cited: 0

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Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Zhan-mei Jiang

http://orcid.org/0000-0002-7296-658X

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Journal of Zhejiang University SCIENCE B 2017 Vol.18 No.10 P.867-877

http://doi.org/10.1631/jzus.B1700082


Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials


Author(s):  Zhan-mei Jiang, Li-na Bai, Nan Yang, Zhi-biao Feng, Bo Tian

Affiliation(s):  Key Laboratory of Dairy Science (KLDS), Ministry of Education, Northeast Agricultural University, Harbin 150030, China

Corresponding email(s):   zhanmeijiang@neau.edu.cn, tianbot@163.com

Key Words:  Maillard reaction products (MRPs), Whey protein isolate (WPI), β, -Carotene, Microcapsule, Stability


Zhan-mei Jiang, Li-na Bai, Nan Yang, Zhi-biao Feng, Bo Tian. Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials[J]. Journal of Zhejiang University Science B, 2017, 18(10): 867-877.

@article{title="Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials",
author="Zhan-mei Jiang, Li-na Bai, Nan Yang, Zhi-biao Feng, Bo Tian",
journal="Journal of Zhejiang University Science B",
volume="18",
number="10",
pages="867-877",
year="2017",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1700082"
}

%0 Journal Article
%T Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials
%A Zhan-mei Jiang
%A Li-na Bai
%A Nan Yang
%A Zhi-biao Feng
%A Bo Tian
%J Journal of Zhejiang University SCIENCE B
%V 18
%N 10
%P 867-877
%@ 1673-1581
%D 2017
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1700082

TY - JOUR
T1 - Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials
A1 - Zhan-mei Jiang
A1 - Li-na Bai
A1 - Nan Yang
A1 - Zhi-biao Feng
A1 - Bo Tian
J0 - Journal of Zhejiang University Science B
VL - 18
IS - 10
SP - 867
EP - 877
%@ 1673-1581
Y1 - 2017
PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B1700082


Abstract: 
The stability of β;-Carotene microcapsules using maillard reaction products (MRPs) derived from whey protein isolate (WPI) and galactose as coating materials, was studied under the varying environmental conditions of temperature, pH, air, incandescent light, and ultraviolet (UV) light. Scanning electron microscopy showed that microcapsules prepared by WPI-galactose MRPs displayed a smooth and less concave-convex surface and that the particle size (D50) of the microcapsules made with WPI-galactose MRPs was smaller than those made with WPI-galactose mixture. The storage stability of β;-Carotene microencapsulated in WPI-galactose MRPs was remarkably better than that of β;-Carotene microencapsulated in the WPI-galactose mixture and that of β;-Carotene crystal, in respect of temperature, pH, air, incandescent light, and UV light measurements. When the storage temperature was increased from 5 to 105 °C, the retention rate of β;-Carotene microcapsules significantly decreased (P<0.05). When pH values were increased from 1 to 12, the β;-Carotene retention rate of the microcapsules significantly increased and afterward decreased. Compared with the retention rate of β;-Carotene microencapsulated in a WPI-galactose mixture, the retention rate of β;-Carotene microencapsulated in WPI-galactose MRPs was at a maximum between pH 8 and 9. Under the actions of air, incandescent light, and UV light, the retention rates of β;-Carotene microcapsules in WPI-galactose MRPs and WPI-galactose mixture, as well as in β;-Carotene crystal, decreased significantly as the storage time increased (P<0.05). Therefore, the use of WPI-galactose MRPs as coating materials can aid in improving the storage stability of β;-Carotene microcapsules.

研究以乳清蛋白美拉德反应产物为壁材的β-胡萝卜素微胶囊稳定性

目的:从温度、pH、空气、白炽光照和紫外光照五个方面,研究环境变化对微胶囊贮存稳定性的影响。
创新点:首次证实乳清蛋白与半乳糖美拉德反应产物(WPI-半乳糖MRPs)有助于提高β-胡萝卜素微胶囊的贮存稳定性。
方法:利用扫描电镜观察β-胡萝卜素微胶囊形态特征;用激光粒度分析微胶囊颗粒的大小;以微胶囊的保留率为检测指标,研究温度、pH、空气、白炽光照及其紫外光照对微胶囊贮存稳定性的影响。
结论:以WPI-半乳糖MRPs为壁材的β-胡萝卜素微胶囊表面光滑完整,没有裂缝和孔隙,有少量典型的凹陷;以WPI-半乳糖MRPs为壁材的微胶囊粒径比以WPI-半乳糖混合物为壁材的微胶囊粒径小;从温度、pH、空气、白炽光照及紫外光照五个方面进行研究发现,以WPI-半乳糖MRPs为壁材的β-胡萝卜素微胶囊贮存稳定性显著优于以WPI半乳糖的混合物为壁材的β-胡萝卜素微胶囊贮存稳定性;WPI-半乳糖MRPs有助于提高β-胡萝卜素微胶囊的稳定性。

关键词:美拉德反应产物(MRPs);乳清蛋白;β-胡萝卜素;微胶囊;稳定性

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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