摘要
为了评价白二轮蓝状菌DWL-C010红色素应用于食品行业的可行性,实验考查了环境因素pH、温度和光照及食品添加剂对其稳定性的影响。结果表明,白二轮蓝状菌DWL-C010红色素的热降解和光降解过程均符合第一动力学模型,且在近中性条件下较为稳定。热解过程中,活化能(Ea)随pH升高而降低,且其pH7.0时的Ea与其pH4.0和pH5.0时有显著差异(P<0.05)。相同温度的热降解速率(Dc)随pH升高而减小,而半衰期(t1/2)、指数递减时间(D)和D减少1个lg单位所需要的温度变化(Ζ值)随pH升高而增大。同时,白二轮蓝状菌DWL-C010红色素对紫外光和可见光敏感;相同光处理条件下的Dc随pH升高而降低;不同光处理的t1/2和D也随pH升高而增加。不同食品添加剂对其影响不同。抗氧化剂Vc具有一定的护色效应,而氧化剂H2O2和还原剂Na2SO3具有消色作用。此外,甜味剂葡萄糖和蔗糖与防腐剂对红色素影响较小。可见,白二轮蓝状菌DWL-C010红色素在食品工业具有较大的应用潜力。
In order to evaluate the feasibility of applying the red pigment from Talaromyces abobiverticillius DWL-C010 in food industries,the effects of pH,temperature,strength of illumination and food additives on its stability were evaluated.The results showed that its thermo-and photo-degradation followed the first-order kinetic model and the pigment was more stable at near-neutral pH.During thermal degradation,the activation energy(E a)and the degradation constant(D c)of the pigment decreased while pH increasing,and its half-life time(t 1/2),decimal reduction time(D)and temperature for reducing the D value by one lg unit(Ζ-value)increased while pH increasing.Moreover,the pigment was sensitive to UV and natural light.Under the same illumination condition,D c decreased while pH increasing,while t 1/2 and D were opposite.Furthermore,V c had protective effects on the pigment,conversely,reductant Na 2 SO 3 and oxidant H 2 O 2 could fade the color.Besides,sugars(glucose and sucrose)and preservatives slightly affected the stability of the pigment.Therefore,the red pigment from T.abobiverticillius DWL-C010 has great application potentials in food industries.
作者
张婷婷
马博
吴宝祥
黄娇丽
ZHANG Tingting;MA Bo;WU Baoxiang;HUANG Jiaoli(College of Agricultural and Food Engineering,Baise University,Baise 533000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第14期63-71,共9页
Food and Fermentation Industries
基金
广西自然科学基金青年项目(2017JJB130027)
广西高校中青年教师基础能力提升计划项目(2017KY0726)
关键词
红色素
白二轮蓝状菌
稳定性
色素保留率
降解动力学
red pigment
Talaromyces abobiverticillius
stability
color retention
degradation kinetics
