米糠蛋白通过在葡萄汁的喷雾干燥中充当包埋剂来增加花青素的保留。

Rafael Fernandes Almeida, Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa
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引用次数: 0

摘要

米糠浓缩蛋白(RPC)是一种工业副产品,可能会成为替代动物蛋白的绿色替代品。本研究将RPC与麦芽糊精(MD)作为载体剂应用于富含这些生物活性化合物的葡萄汁的喷雾干燥中,以保护花青素不被降解。评价了载体剂浓度[C:0.75、1.00和1.25g载体剂(CA)/g果汁(SS)的可溶性固体]和RPC:CA比率(P:0%,作为对照样品,5%、10%、15%和20%)对花青素保留和粉末性质的影响。当RPC:CA比例从0%增加到20%时,在1.00g CA/g SS时,花青素的内部和总保留量分别提高了2.4和3.2倍。该蛋白质对葡萄汁也表现出优异的表面活性,并对微粒的物理化学性质产生积极影响。当蛋白质与MD结合使用时,粘性、结块程度和吸湿性降低,此外抗氧化能力增加,特别是在1.00和1.25 g CA/g SS时。因此,本研究表明RPC可以增强葡萄汁喷雾干燥过程中花青素的保护作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice.

Rice bran protein concentrate (RPC), an industrial by-product, may emerge as a green alternative for substituting animal proteins in microencapsulating compounds of interest. This study applied RPC, combined with maltodextrin (MD) as carrier agents, in the spray drying of grape juice, a product rich in these bioactive compounds, seeking to protect anthocyanins from degradation. The effects of carrier agent concentration [C: 0.75, 1.00, and 1.25 g of carrier agents (CA)/g of soluble solids of the juice (SS)] and RPC:CA ratio (P: 0%, as a control sample, 5%, 10%, 15%, and 20%) on anthocyanin retention and powder properties were evaluated. At 1.00 g CA/g SS, the internal and total retentions of anthocyanins improved by 2.4 and 3.2 times, respectively, when the RPC:CA ratio increased from 0% to 20%. The protein also exhibited excellent surface activity on the grape juice and positively influenced the physicochemical properties of the microparticles. There was a reduction in stickiness, degree of caking, and hygroscopicity, in addition to an increased antioxidant capacity when protein was used in combination with MD, especially at 1.00 and 1.25 g CA/g SS. Therefore, this study demonstrated that RPC could enhance the protection of anthocyanins during the spray drying of grape juice.

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