本文主要研究了樹莓花色苷微膠囊及其相互作用模式。采用冷凍干燥和超聲技術分別制備了以阿拉伯膠(gum arabic,AG)、大豆分離蛋白(soy protein isolate,SPI)及二者組合為壁材的花色苷微膠囊。對于花色苷微膠囊的研究,主要分析了花色苷微膠囊的特性、包埋率(encapsulation efficiency,EE)、清除DPPH自由基的抗氧化能力,傅立葉變換紅外光譜、色澤穩(wěn)定性、熱穩(wěn)定性、儲藏穩(wěn)定性、形狀及體外模擬消化特性。結果表明,所有微膠囊的包埋率為93.05%～98.87%。通過掃描電鏡(scanning electron microscopy,SEM)觀察到的微膠囊形狀為破碎的玻璃形狀,微膠囊的平均尺寸為21.07±2.71μm～48.19±2.33μm。ζ電位(zeta potential,ZP)與FTIR光譜之間有良好的相關性,表明壁材和芯材之間存在化學交聯(lián)作用。制備的微膠囊均增加了花色苷在80～114?C下的熱穩(wěn)定性。此外,花色苷在37℃下儲存60天的過程中保留率高達48%,表明SPI和AG結合的H處理(SPI+AG+0.05%花色苷)最佳。此外,與未包...

【文章頁數(shù)】：81 頁

【學位級別】：碩士

【文章目錄】：
ABSTRACT
摘要
ABBREVIATIONS
1.Chapter One:Literature review
    1.1 Red raspberry fruit
    1.2 Chemical composition of red raspberry fruit
    1.3 Anthocyanin
    1.4 Health benefits of anthocyanin
    1.5 Stability of anthocyanin
    1.6 Encapsulation
    1.7 Freeze drying
    1.8 Coating wall material
    1.9 Gum arabic
    1.10 Soy protein isolate
    1.11 Soy protein nanogel
    1.12 Protein polyphenol interaction
    1.13 Objective
2.Chapter Two:Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability,characterization,and simulated gastrointestinal conditions
    2.1.Introduction
    2.2 Materials
        2.2.1 Methods
            2.2.1.1 Ultrasonic extraction of anthocyanin
            2.2.1.2 Purification of anthocyanin by using AB-8 resin column
            2.2.1.3 Microencapsulation of AC
            2.2.1.4 Determination of anthocyanin content using HPLC
            2.2.1.5 Encapsulation efficiency
            2.2.1.6 Moisture content(M)
            2.2.1.7 ZP measurement
            2.2.1.8 Particle size(PS)distribution
            2.2.1.9 Scanning electronic microscopy SEM
            2.2.1.10 Antioxidant activity of microcapsules
            2.2.1.11 FTIR
            2.2.1.12 Different scanning calorimetry(DSC)
            2.2.1.13 Measurement of color changes during storage
            2.2.1.14 Storage stability
            2.2.1.15 Simulated gastrointestinal conditions
            2.2.1.16 Statistical analysis
    2.3 Results and Discussions
        2.3.1 Encapsulation efficiency,moisture content,zeta potential,and particle size
        2.3.2 Morphology of microcapsules
        2.3.3 Antioxidant activity of microcapsules
        2.3.4 FTIR Spectrum
        2.3.5 Thermal behavior
        2.3.6 Color stability
        2.3.7 Storage stability
        2.3.8 Simulated gastrointestinal condition
    2.4 Conclusion
3.Chapter three:Interaction between soy protein nanogel and red raspberry anthocyanin by multi-spectroscopic techniques
    3.1 Introduction
    3.2 Materials and Methods
        3.2.1 Materials
        3.2.2 Methods
            3.2.2.1 Preparation of soy protein
            3.2.2.2 Extraction and purification of red raspberry anthocyanin
            3.2.2.3 Fabrication of soy protein nanogel with anthocyanin
            3.2.2.4 Fluorescence spectroscopy
            3.2.2.5 Synchronous fluorescence spectra
            3.2.2.6 Hydrophobicity
            3.2.2.7 Particle size and zeta potential measurements
            3.2.2.8 UV-vis spectrophotometry
            3.2.2.9 Circular dichroism(CD)measurements
            3.2.2.10 Fourier transform infrared spectroscopy
            3.2.2.11 Different scanning colorimetry
            3.2.2.12 Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS- PAGE)
            3.2.2.13 Statistical analysis
    3.3 Results and Discussions
        3.3.1 Fluorescence spectroscopy
        3.3.2 Synchronous spectroscopy
        3.3.3 Hydrophobicity
        3.3.4 Particle size and zeta potential
        3.3.5 UV-Vis spectrophotometer
        3.3.6 CD measurements
        3.3.7 FTIR spectroscopy
        3.3.8 DSC
        3.3.9 SDS Page
    3.4 Conclusion
4.Chapter four:Overall conclusion and recommendations
    4.1 Conclusion
    4.2 Perspective for future study
5.Appendix LIST OF PUBLICATIONS
6.ACKNOWLEDGEMENTS
7.References



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