酪蛋白对杨梅汁中花色苷的工艺优化及保持研究

doi:10.3969/j.issn.1004-1524.20240273

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (1): 178-188.DOI: 10.3969/j.issn.1004-1524.20240273

酪蛋白对杨梅汁中花色苷的工艺优化及保持研究

杨贵仁^#(), 穆宏磊^#(), 吴伟杰, 房祥军, 陈慧芝, 牛犇, 陈杭君^*(), 郜海燕^*()

浙江省农业科学院食品科学研究所,全省生鲜食品智慧物流与加工重点实验室,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2024-03-22 出版日期:2025-01-25 发布日期:2025-02-14
作者简介:杨贵仁(1999—),男,四川大竹人,硕士,研究方向为食品物流保鲜与营养品质调控。E-mail:ygr239343@163.com;
穆宏磊(1980—),男,河南开封人,博士,研究员,研究方向为食品物流保鲜与品质调控。E-mail:mhljoe@163.com
#为共同第一作者。
通讯作者: *陈杭君,E-mail:spshangjun@sina.com;郜海燕,E-mail:spsghy@163.com
基金资助:
浙江省“三农九方”科技协作计划项目(2022SNJF029);浙江省高层次人才特殊支持计划(2022R52025);温州市环大罗山科技支撑项目(WZDLS2021-10)

Research on the process optimization and maintenance of anthocyanins in Chinese bayberry juice by casein

YANG Guiren^#(), MU Honglei^#(), WU Weijie, FANG Xiangjun, CHEN Huizhi, NIU Ben, CHEN Hangjun^*(), GAO Haiyan^*()

Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-Construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-03-22 Online:2025-01-25 Published:2025-02-14

摘要/Abstract

摘要：

通过研究酪蛋白对杨梅汁中花色苷的护色工艺及其保持作用,拟解决杨梅汁生产过程中常出现的果汁褪色问题。采用响应面试验对花色苷的护色工艺进行优化,当酪蛋白添加量为1%,且在43 ℃反应32 min时,能够有效地保留杨梅汁的花色苷并具有最佳的感官品质。此外,以矢车菊-3-O-葡萄糖苷(cyanidin-3-O-glucoside,C3G)模拟体系为对象,研究酪蛋白对杨梅汁花色苷的护色机理。荧光光谱分析表明,酪蛋白的荧光光谱出现红移和猝灭,说明酪蛋白包埋了果汁体系中的花色苷,避免了与O₂、V_C的接触。同时,分子对接结果表明,酪蛋白通过疏水相互作用、范德华力和氢键等作用力与C3G结合,进一步证明了C3G与酪蛋白的结合表现出较高的稳定性,从而提高了杨梅汁中花色苷的稳定性。本研究建立杨梅汁花色苷的保护技术,并进一步明确酪蛋白对花色苷的稳定机制,最终为杨梅汁的护色方法提供技术和理论的支撑。

关键词: 杨梅, 花色苷, 酪蛋白, 护色

Abstract:

The color protection technology and retention effect of casein on anthocyanins in Chinese bayberry juice were studied to solve the problem of juice fading in bayberry juice production. The response surface test was used to optimize the color protection process of anthocyanins. When the casein addition was 1% and the reaction is 32 min at 43 ℃, the anthocyanins of Chinese bayberry juice can be effectively retained and have the best sensory quality. In addition, the simulation system of C3G was used as the object to study the color protection mechanism of casein on anthocyanins in Chinese bayberry juice. Fluorescence spectroscopy analysis showed that the fluorescence redshift and quenching were caused, indicating that anthocyanins were embedded and contact with O₂ and V_C was avoided. The fluorescence spectrum analysis showed that the fluorescence spectrum of casein showed red shift and quenching. The results showed that casein entrapped anthocyanins in the juice system and avoided contact with O₂ and V_C. At the same time, the molecular docking results showed that casein bound to C3G through hydrophobic interaction, Van der Waals force and hydrogen bonds. It was proved that the binding of C3G to casein exhibited high stability, thereby improving the stability of anthocyanins in Chinese bayberry juice. This study establishes the protection technology of anthocyanins in Chinese bayberry juice, and clarifies the stabilization mechanism of casein on anthocyanins, and provides technical and theoretical support for the color protection method of Chinese bayberry juice.

Key words: Chinese bayberry, anthocyanin, casein, color protection

中图分类号:

TS255.4

杨贵仁, 穆宏磊, 吴伟杰, 房祥军, 陈慧芝, 牛犇, 陈杭君, 郜海燕. 酪蛋白对杨梅汁中花色苷的工艺优化及保持研究[J]. 浙江农业学报, 2025, 37(1): 178-188.

YANG Guiren, MU Honglei, WU Weijie, FANG Xiangjun, CHEN Huizhi, NIU Ben, CHEN Hangjun, GAO Haiyan. Research on the process optimization and maintenance of anthocyanins in Chinese bayberry juice by casein[J]. Acta Agriculturae Zhejiangensis, 2025, 37(1): 178-188.

图/表 10

图1 不同护色条件对花色苷保留率和感官评分影响图中大写字母为不同处理组间花色苷保留率的显著性差异,小写字母为不同处理组间感官评分的显著性差异,字母不同表明组间差异显著(P<0.05),下同。

Fig.1 Effects of different processing conditions on anthocyanin retention rate and sensory score Capital letters are significant differences in anthocyanin retention rate among different treatment groups, while lowercase letters are significant differences in sensory scores among different treatment groups. Different letters indicate significant differences among groups (P<0.05), the same as below.

表1 响应面试验设计及结果

Table 1 Design and results of response surface experiment

处理 Treatment	A酪蛋白添加量 Casein addition/%	B作用温度 Temperature/℃	C作用时间 Treatment time/min	Y花色苷保留率 Anthocyanin retention rate/%	Z感官评分 Sensory score
1	0(0.9)	-1(30)	1(40)	77.34	84.69
2	0	0(40)	0(30)	93.17	87.33
3	-1(0.6)	0	1	86.12	74.33
4	1(1.2)	0	-1(20)	90.54	76.34
5	-1	1(50)	0	80.97	76.94
6	1	-1	0	85.17	79.61
7	0	1	1	88.97	87.39
8	1	0	1	86.31	80.16
9	1	1	0	88.61	82.69
10	0	0	0	93.93	88.76
11	0	0	0	92.76	87.96
12	0	1	-1	81.94	81.67
13	0	0	0	92.64	85.67
14	0	0	0	93.84	89.64
15	-1	-1	0	78.31	72.66
16	0	-1	-1	87.64	77.62
17	-1	0	-1	79.95	69.61

表2 花色苷保留率的响应面模型方差分析及显著性检验

Table 2 Analysis of variance and significance test of response surface model for anthocyanin retention rate

方差来源 Source	平方和 SS	自由度 Degree of freedom	均方 MS	F值 F-value	P值 P-value	显著性 Significance
模型Model	495.79	9	55.09	58.84	<0.000 1	**
A	79.88	1	79.88	85.32	<0.000 1	**
B	18.09	1	18.09	19.32	0.003 2	**
C	0.22	1	0.22	0.24	0.641 8
AB	0.15	1	0.15	0.16	0.698 9
AC	27.04	1	27.04	28.88	0.001 0	**
BC	75.08	1	75.08	80.19	<0.000 1	**
A²	71.57	1	71.57	76.44	<0.000 1	**
B²	145.59	1	145.59	155.50	<0.000 1	**
C²	49.11	1	49.11	52.45	0.000 2	**
残差Residual	6.55	7	0.94
失拟项Lack of fit	5.13	3	1.71	4.79	0.082 2	不显著Not significant
纯误差Pure error	1.43	4	0.36
总离差Cor total	502.34	16

表3 感官评分的响应面模型方差分析及显著性检验

Table 3 Analysis of variance and significance test of response surface model for sensory score

方差来源 Source	平方和 SS	自由度 Degree of freedom	均方 MS	F值 F-value	P值 P-value	显著性 Significance
模型Model	585.44	9	65.05	40.04	<0.000 1	**
A	79.76	1	79.76	49.10	0.000 2	**
B	24.89	1	24.89	15.32	0.005 8	**
C	56.87	1	56.87	35.01	0.000 6	**
AB	0.36	1	0.36	0.22	0.652 1
AC	0.25	1	0.20	0.12	0.734 4
BC	0.46	1	0.46	0.28	0.612 8
A²	327.16	1	327.16	201.39	<0.000 1	**
B²	4.93	1	4.93	3.04	0.12
C²	65.60	1	65.60	40.38	0.000 4	**
残差Residual	11.37	7	1.62
失拟项Lack of fit	2.31	3	0.77	0.34	0.80	不显著Not significant
纯误差Pure error	9.06	4	2.27
总离差Cor total	596.81	16

图2 各因素交互作用对杨梅汁花色苷保留率的影响

Fig.2 Effect of interaction of different factors on anthocyanin retention rate of Chinese bayberry juice

图3 各因素交互作用对杨梅汁感官评分的影响

Fig.3 Effect of interaction of different factors on sensory score of Chinese bayberry juice

图4 不同酪蛋白添加量对果汁体系中花色苷保留率的影响

Fig.4 Effect of different casein addition on anthocyanin retention rate in juice system

表4 不同浓度酪蛋白处理下 C3G 降解动力学参数

Table 4 Degradation kinetic parameters of C3G under different concentrations of casein

酪蛋白添加量 Casein addition/(g·L^-1)	k/h^-1	t_1/2/h	R²
0	0.282×10² a	246 e	0.997
3	0.240×10² b	288 d	0.988
6	0.205×10² c	339 c	0.991
9	0.160×10² e	434 a	0.992
12	0.171×10² d	405 b	0.963

图5 不同浓度C3G(A)和VC(B)对酪蛋白荧光光谱的影响

Fig.5 Effect of different concentrations of C3G (A) and VC (B) on the fluorescence spectra of casein

图6 酪蛋白与C3G、VC的分子对接图

Fig.6 Docking diagram of C3G and VC with casein A, α-casein-C3G; B, α-casein-VC; C, β-casein-C3G; D, β-casein-VC.

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酪蛋白对杨梅汁中花色苷的工艺优化及保持研究

Research on the process optimization and maintenance of anthocyanins in Chinese bayberry juice by casein

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