乳清分离蛋白凝胶蔗糖释放过程的动力学分析-食品科学.pdfVIP

※基础研究 食品科学 2016, Vol.37, No.15 13 乳清分离蛋白凝胶蔗糖释放过程的动力学分析 任 艳，李 娟，何莲君，董文明，和劲松* （云南农业大学食品科学技术学院，云南昆明 650201 ） 摘  要：以蔗糖为食品风味成分，封装于乳清分离蛋白凝胶内，探讨pH值、温度、载药量、释放液离子浓度对乳 清分离蛋白凝胶释放蔗糖的动力学机制。结果表明：蔗糖在乳清分离蛋白凝胶中的释放过程符合Korsmeyer-Peppas R2 n K 模型，且拟合相关系数 在0.95～0.99之间，扩散常数 均小于0.45 ，符合Fick扩散机理。动力学常数 随pH值、温 度、以及释放液离子浓度（0.05～0.10 mol/L ）的增加而增大，随载药量的增加而减小。乳清分离蛋白凝胶具有环 境应答性，以其为载体的物质释放过程受环境温度、pH值、载药量、释放液离子浓度等因素影响。通过调节释放 体系的pH值、温度、载药量、释放液离子浓度可以达到控制载物释放的目的。 关键词：乳清分离蛋白；凝胶；释放特性；动力学 Kinetics of Sugar Release from Whey Protein Isolate Gel * REN Yan, LI Juan, HE Lianjun, DONG Wenming, HE Jinsong (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China) Abstract: In this research, the kinetic mechanism of sucrose release from whey protein isolate gels was studied. For this purpose, sucrose as a food flavor component was encapsulated in whey protein gels to investigate the effects of pH, temperature, drug loading, and ion concentration on the kinetics of sucrose release. The results showed that the releasing process of sucrose from whey protein isolate gels could be described by the Korsmeyer-Peppas model, with a fitting correlation coefficient R2 between 0.95–0.99. The diffusion constant n was less than 0.45, which is consistent with the Fick diffusion mechanism. With the increase of pH, temperature or ion concentration in the range of 0.05–0.10 mol/L, the kinetic constant K (i.e., release rate) increased, while it decreased with the increase of drug loading. Whey pr