二氢杨梅素/环糊精包合物对大豆分离蛋白功能特性的影响

摘要

二氢杨梅素具有广泛的生物活性.通过与羟丙基-β-环糊精形成包合物,二氢杨梅素的水溶性可以显著提高.为了提高二氢杨梅素在食品中的应用,研究了二氢杨梅素/羟丙基-β-环糊精包合物对大豆分离蛋白功能特性的影响.结果表明,二氢杨梅素及其包合物的添加分别将大豆分离蛋白凝胶强度提高了23.8%和47.3%,并且在一定程度上提高了其乳化稳定性.通过与羟丙基-β-环糊精制备成包合物,可减小二氢杨梅素对大豆分离蛋白溶解性的影响.%Dihydromyricetin (DMY) has a wide range of biological activity.The water solubility of DMY can be significantly improved by the inclusion compound of DMY with hydroxypropyl-β-cyclodextrin (HP-β-CD).In order to develop the application of DMY in food, the effect of DMY/ HP-β-CD inclusion compound on isolated soy protein (SPI) functionality was studied.The results showed that the gel strength of SPI respectively increased by 23.8％ and 47.3％ with the addition of DMY and DMY/ HP-β-CD inclusion compound, and the emulsion stability of SPI was improved to a certain extent.The effect of DMY on SPI solubility was decreased by DMY/ HP-β-CD inclusion compound.