※食品化学食品科学2023,Vol.44,No.141包埋花色苷的海藻酸钙-乳清分离蛋白复配凝胶的制备与表征宋江流，杨静怡，高彦祥，毛立科*（中国农业大学食品科学与营养工程学院，北京100083）摘要：以海藻酸钠、乳清分离蛋白（wheyproteinisolate，WPI）等为原料，采用原位释放法制备包埋花色苷的海藻酸钙-WPI复配凝胶。原料处理方式分别是室温复配海藻酸钙-WPI、仅加热WPI和共热海藻酸钙-WPI。研究结果显示，与对照组海藻酸钙凝胶相比，复配热处理WPI能使凝胶脱水收缩率减弱74.17%，冻融稳定性提升36.37%。此外，复配凝胶的线性黏弹区均大幅延长，而蠕变-回复率有所降低。硬度和黏度方面，各实验组的硬度均有所降低，共热海藻酸钙-WPI组的黏度提升明显，达0.68mJ。红外光谱以及贮存稳定性结果显示各组可以有效包埋花色苷，其中海藻酸钙-热WPI组25℃贮存15d后的花色苷保留率为85.01%。关键词：海藻酸钠；乳清分离蛋白；花色苷；凝胶PreparationandCharacterizationofCalciumAlginate-WheyProteinIsolateCompositeGelEmbeddedwithAnthocyaninsSONGJiangliu,YANGJingyi,GAOYanxiang,MAOLike*(CollegeofFoodScienceandNutritionalEngineering,ChinaAgriculturalUniversity,Beijing100083,China)Abstract:Calciumalginate-wheyproteinisolate(CA-WPI)compositegelembeddedwithanthocyaninswaspreparedbyin-situreleasemethodusingsodiumalginateandwheyproteinisolateasrawmaterials.Therawmaterialswereallocatedtothreetreatments:CA-WPIbothatroomtemperature,roomtemperatureCA-heatedWPI,andheatedCA-heatedWPI.TheresultsshowedthatcomparedwiththecontrolCAgel,theadditionofheatedWPIreducedthedehydrationshrinkagerateofthegelby74.17%andincreasedthefreeze-thawstabilityby36.37%.Inaddition,thelinearviscoelasticregionofthemixedgelswasgreatlyextended,whilethecreeprecoveryratewasdecreased.Comparedwiththecontrolgel,thehardnessofthecompositegelsdecreased,theviscosityoftheheatedCA-heatedWPIgelsignificantlyincreasedto0.68mJ.Theresultsofinfraredspectroscopyandstoragestabilityshowedthatthecompositegelseffectivelyencapsulatedanthocyanins,and85.01%oftheanthocyaninsembeddedintheheatedCA-heatedWPIcompositegelwasretainedafter15daysofstorageat25℃.Keywords:sodiumalginate;wheyproteinisolate;anthocyanins;gelDOI:10...
