直链淀粉-番茄红素复合物的氧稳定性及降解动力学研究

河南工业大学粮油食品学院, 河南郑州 450001

作者简介:孙世东(1995—),男,河南省驻马店市人,河南工业大学硕士研究生,主要研究方向为食品功能因子。E-mail:3149027330@qq.com;

基金项目:“十四五”国家重点研发计划项目(2021YED2100903)
中图分类号:TS201.2

Oxygen stability and degradation kinetics of amylose-lycopene complexes

College of Food Science and Technology, He'nan University of Technology, Zhengzhou 450001, China
Received Date:2022-04-11

CLC number:TS201.2

摘要:以直链淀粉-番茄红素复合物(ALCs)为研究对象,对其结构进行表征,研究了N ₂和O ₂处理条件下ALCs中番茄红素保留率和抗氧化活性的变化,并进一步构建番茄红素降解动力学模型。结果表明:直链淀粉包合番茄红素形成了V-型单螺旋结构,且番茄红素与直链淀粉发生的分子链缠绕使ALCs的双螺旋含量增加;N ₂处理条件下,ALCs中番茄红素的质量浓度和抗氧化活性高于O ₂处理条件,且降解较缓慢;N ₂环境下处理24 h后,ALCs中番茄红素保留率和DPPH清除率分别为(85.17±0.42)%和(35.74±0.01)%,均显著高于对照组的(59.74±0.06)%和(17.20±0.01)%;O ₂环境下处理24 h后,ALCs中番茄红素保留率和DPPH清除率分别为(77.09±0.90)%和(33.24±0.03)%,均显著高于对照组的(50.32±0.42)%和(16.32±0.09)%;N ₂和O ₂处理条件下,ALCs中番茄红素的降解均符合二级动力学模型,降解速率常数分别为6.0×10 ^-4μg/(mL·h)和8.0×10 ^-4μg/(mL·h),其半衰期( T _1/2)分别为115.92 h和86.94 h、十分之一衰期( T _9/10)分别为17.57 h和13.18 h,均显著优于对照组。因此,ALCs具有良好的氧稳定性,可较好保持番茄红素质量浓度和抗氧化活性,对番茄红素具有有效的保护作用。
- 直链淀粉-番茄红素复合物/
- 氧稳定性/
- 降解动力学/
- 结构表征
Abstract:The structure of amylose-lycopene complexes (ALCs) was characterized, and the changes of lycopene retention and antioxidant activity in ALCs treated with N ₂or O ₂were studied, and the kinetic model of lycopene degradation was further developed. Results showed that lycopene encapsulated by amylose formed a V-type helix structure, and the molecular chain winding of lycopene and amylose increased the double helix content of ALCs. The content and antioxidant activity of lycopene in ALCs treated with N ₂were higher than those treated with O ₂, and the degradation was slower. After 24 h treatment in N ₂, the retention rate of lycopene and the clearance rate of DPPH in ALCs were (85.17±0.42)% and (35.74±0.01)%, respectively, which were significantly higher than those in the control group (59.74±0.06)% and (17.20±0.01)% ( P< 0.01). After 24 h treatment in O ₂, the retention rate of lycopene and the clearance rate of DPPH in ALCs were (77.09±0.90)% and (33.24±0.03)%, respectively, which were significantly higher than those of lycopene standard (50.32±0.42)% and (16.32±0.09)% in the control group. Under the condition of N ₂and O ₂treatment, the degradation of lycopene in ALCs conformed to the second-order kinetic model, the degradation rate constants were 6.0×10 ^-4μg/(mL·h) and 8.0×10 ^-4μg/(mL·h), respectively, and the lifetimes of T _1/2was 115.92 h and 86.94 h, respectively, and the T _9/10was 17.57 h and 13.18 h, respectively, which were significantly better than those in the control group. Therefore, the ALCs was effective in enhance lycopene stability, and better maintained the content and antioxidant activity of the lycopene.
- amylose-lycopene complexes/
- oxygen stability/
- degradation kinetics/
- structure characterization
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沈阳化工大学材料科学与工程学院沈阳 110142

直链淀粉-番茄红素复合物的氧稳定性及降解动力学研究

作者简介:孙世东(1995—),男,河南省驻马店市人,河南工业大学硕士研究生,主要研究方向为食品功能因子。E-mail:3149027330@qq.com;

Oxygen stability and degradation kinetics of amylose-lycopene complexes

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通讯作者:陈斌, bchen63@163.com

直链淀粉-番茄红素复合物的氧稳定性及降解动力学研究

作者简介:孙世东(1995—),男,河南省驻马店市人,河南工业大学硕士研究生,主要研究方向为食品功能因子。E-mail:3149027330@qq.com

English Abstract

Oxygen stability and degradation kinetics of amylose-lycopene complexes

目录

直链淀粉-番茄红素复合物的氧稳定性及降解动力学研究

作者简介:孙世东(1995—),男,河南省驻马店市人,河南工业大学硕士研究生,主要研究方向为食品功能因子。E-mail:3149027330@qq.com;

Oxygen stability and degradation kinetics of amylose-lycopene complexes

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通讯作者:陈斌, bchen63@163.com

直链淀粉-番茄红素复合物的氧稳定性及降解动力学研究

作者简介:孙世东(1995—),男,河南省驻马店市人,河南工业大学硕士研究生,主要研究方向为食品功能因子。E-mail:3149027330@qq.com

English Abstract

Oxygen stability and degradation kinetics of amylose-lycopene complexes

目录