摘要
【目的】评价β-环糊精(β-cyclodextrin,β-CD)包合技术制备水溶性蜂王浆的效果。【方法】通过单因素及正交试验优化β-环糊精包合技术制备水溶性蜂王浆的工艺,并对包合产物的水溶性蛋白质稳定性及包合产物水溶性进行测定。【结果】温度、pH、β-环糊精添加量及反应时间能够显著影响包合产物的水溶性蛋白质含量,β-环糊精包合蜂王浆的最佳工艺为27℃、pH 8.7、β-环糊精添加量12.50 mg/mL及反应时间5 h,最佳条件下制备的包合产物水溶性蛋白质含量为(97.28±0.15)%;包合产物水溶性蛋白在酸、碱和热条件下能够维持较高的稳定性,-20℃和4℃条件下保存60 d其外观及水溶性蛋白质含量变化无显著差异(P>0.05),包合产物冻干品的水溶性极显著高于蜂王浆冻干品(P<0.01)。【结论】β-环糊精包合技术能够显著提高蜂王浆水溶性蛋白的稳定性及蜂王浆水溶性。
[Purpose]To evaluate the efficiency of inclusion complex of royal jelly byβ-cyclodextrin(β-CD).[Method]Single factor experiment and orthogonal test were conducted,as well as investigated the qualities of the inclusion complex.[Results]Temperature,pH,β-CD amount and reaction time significantly affected the soluble protein content of inclusion complex;the optimum condition of inclusion process was 27℃,pH8.7,β-CD12.50mg/mL and 5h.Acid,alkali and heat treatment didn’t reduce the soluble protein content of inclusion complex(P>0.05).Storing at -20℃ and 4℃stabilized the complex quality(P>0.05).The solubility of inclusion complex was significantly higher than royal jelly(P<0.01).[Conclusion]β-CD inclusion increased considerably the stability and solubility of royal jelly.
作者
刘佳霖
姬聪慧
高丽娇
曹兰
殷素会
罗文华
王瑞生
任勤
程尚
LIU Jialin;JI Conghui;GAO Lijiao;CAO Lan;YIN Suhui;LUO Wenhua;WANG Ruisheng;REN Qin;CHENG Shang(Chongqing Academy of Animal Sciences,Chongqing 402460,China)
出处
《云南农业大学学报（自然科学版）》
CSCD
北大核心
2018年第6期1113-1119,共7页
Journal of Yunnan Agricultural University:Natural Science
基金
重庆市基础与前沿研究计划项目(cstc2015jcyjA80032)
重庆市基本科研业务费(16440)
国家现代农业(蜜蜂)产业技术体系建设专项(CARS-44-SYZ14)
关键词
Β-环糊精
蜂王浆
包合技术
工艺优化
稳定性
水溶性
β-cyclodextrin
royal jelly
inclusion technology
process optimization
stability
solubility
