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投稿时间：2024-06-23
投稿时间：2024-06-23
中文摘要: 天然叶绿素是一种具有抗氧化活性的天然色素，但其稳定性差限制了其在食品领域的应用。该文通过微胶囊技术将天然叶绿素包埋于乳清分离蛋白，制成天然叶绿素微胶囊（chlorophyll microcapsules，CHL-Ms）。在此基础上，将CHL-Ms 按照不同比例添加到面包制备过程中以提高面包的品质。结果表明，与CHL-Ms 添加量0%相比，添加1.0% CHL-Ms 可赋予面包浅绿色（a*值=-1.75），面包的硬度、弹性和咀嚼性得到提升，并且面包的粗脂肪、总氨基酸和必需氨基酸含量分别提高40.28%、8.83%和16.14%。此外，在感官评价方面也形成明显差异。
Abstract:Chlorophyll is a natural pigment with antioxidant activity，while the poor stability limits its application in the food field. Natural chlorophyll microcapsules（CHL-Ms）were prepared by encapsulation of natural chlorophyll in whey protein isolate. The prepared CHL-Ms was added to bread in varying proportions during the bread-making process to enhance the quality of the bread.The results showed that compared with the addition of 0% CHL-Ms，the addition of 1.0% CHL-Ms endowed the bread with a light green color（a*=-1.75），enhanced the hardness，elasticity，and chewing of the bread，and increased the crude fat content，total amino acids，and essential amino acids of the bread by 40.28%，8.83%，and 16.14%，respectively. Moreover，the bread supplemented with CHL-Ms formed a clear difference in sensory evaluation compared with the control bread.
文章编号：202421003 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（32101893）；中央级公益性科研院所基本科研业务费专项（1610242024011）
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