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发酵大豆牛奶的强化使用乳清蛋白分离物/凝微水凝,装有芝麻生物活性

Zahra Norouzi¹, Leila Nateghi¹, Ladan Rashidi²

¹Department of Food Science and Technology, Faculty of Agriculture, VaP.C., Islamic Azad University, Varamin, Iran.

Food chemistry: X

|October 6, 2025

概括

这项研究使用凝和乳清蛋白分离物开发了最佳的微水凝,以封装芝麻种子蛋白质水解物,增强抗氧化活性和稳定性,用于食品应用.

科学领域:

食品科学与技术食品科学与技术
生物材料工程生物材料工程
营养生物化学营养生物化学

背景情况:

芝麻种子蛋白分离物 (SSPI) 和水解物 (SSPH) 具有宝贵的营养和生物活性特性.
封装对于保护敏感蛋白质和提高它们在食品系统中的功能至关重要.
开发有效的生物活性蛋白质输送系统仍然是积极研究的领域.

研究的目的:

优化微水凝配方,用于封装芝麻种子蛋白水解盐 (SSPH).
为了评估最佳微水凝配方的物理化学性质,抗氧化活性和受控释放.
评估优化微水凝 (T8) 对补充益生菌的大豆奶质量的影响.

主要方法:

微水凝使用不同度的等 (GL) 和乳清蛋白分离物 (WPI) 进行配制,以封装SSPH.
分析了封装效率 (EE),膨胀度 (SW),粒子大小,表面电荷和变质温度.
评估了抗氧化活性 (DPPH,ABTS),体外释放特征,以及将益生菌纳入大豆奶.

主要成果:

由3%的GL,5%的WPI和100μg/mL的SSPH组成的最佳微水凝 (T8) 呈现出高EE (84.20%),SW (31.67%) 和卓越的激素清除活动 (DPPH:83.28%,ABTS:85.73%).
在模拟的胃 (35.34%) 和肠道 (59.19%) 条件下,T8显示SSPH的受控释放.
将T8添加到益生菌大豆奶中改善了其酸度,粘度,感官属性,并减少了协同作用和病原体数量.

结论:

优化的GL-WPI微水凝系统有效封装SSPH,提供增强的抗氧化特性和受控释放.
作为一种功能成分,T8配方显示出显著的潜力,可以提高益生菌乳制品替代品的质量和稳定性.
这项研究强调了微凝技术的成功应用,以提高芝麻种子蛋白质在食品中的传递和功能.

关键词:

有控制释放的释放.发酵的大豆牛奶是如何发酵的微水凝是一种微水凝.芝麻种子蛋白质的水解剂

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