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。
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.