多肽对辛烯基琥珀酸淀粉微胶囊中脂溶性维生素稳定性的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-10 DOI:10.1016/j.foodchem.2025.143358

Jiandong Li , Xiang Liu , Wenli Zhu , Lili Wang , Chenjie Jin , Qichao Jiang , Qilei Zhang , Zhirong Chen

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引用次数: 0

摘要

辛烯基丁二酸酐变性淀粉在食品工业中广泛用作包封各种营养物质的壁材。然而，用这种变性淀粉制备的微胶囊有时表现出较差的储存稳定性。本研究的目的是通过在微胶囊系统中加入多肽作为添加剂来提高维生素A醋酸盐的稳定性，并研究五种不同的多肽如何影响维生素A醋酸盐的稳定性。这些肽具有抗氧化性能，并改善了乳液稳定性，在60 °C条件下，在4 周的时间内，协同作用使维生素A醋酸盐的保留率提高了22% %，同时保持了97% %以上的包封效率。为了验证其在其他应用中的可行性，其中一种肽（大米肽）被用来包封胆骨化醇，并获得了类似的稳定性改善，这表明该肽具有增强其他营养物质稳定性的潜力。

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Effects of peptides on stability of fat-soluble vitamins in octenylsuccinate starch microcapsules

Octenylsuccinic anhydride modified starch is widely used as a wall material to encapsulate various nutrients in food industry. However, microcapsules prepared with such modified starch sometimes show poor storage stability. The objectives of this study were to enhance the stability of vitamin A acetate by incorporating peptides as additives in the microencapsulation systems and investigate how five different peptides affected the stability of vitamin A acetate. The peptides showed antioxidant properties and improved emulsion stability, which synergistically enhanced vitamin A acetate retention of 22 % at 60 °C over 4 weeks, while maintaining encapsulation efficiencies above 97 %. To test the feasibility in other applications, one of the peptides (rice peptide) was used to encapsulate cholecalciferol and achieved similar stability improvement, suggesting that the peptide has potential in enhancing the stability of other nutrients.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.