豌豆蛋白有望作为新型微胶囊包埋壁材

Pea protein seen as promising microencapsulator

By Stephen Daniells

摘要：巴西研究人员研究发现，豌豆蛋白可以包埋高浓度的Ve，因此有望成为新型微胶囊包埋壁材。研究人员利用豌豆蛋白，CMC，以及两者与麦芽糊精的混合物（及豌豆蛋白+麦芽糊精，CMC+麦芽糊精）作为微胶囊包埋壁材来包埋Ve，然后利用喷雾干燥制得微胶囊。结果发现Ve的保留率高于70%，粒子呈球形，小于7微米。单纯使用豌豆蛋白或者CMC+麦芽糊精，粒子甚至可以更小。

Researchers in Brazil have identified pea protein as a possible novel encapsulator after results showed the protein capable of encapsulating vitamin E at high concentrations.

"The results obtained in this work show that thepea proteinuse for alpha-tocopherolmicroencapsulationis a promising system for further application in food,"wrote lead author Anna Pierucci from Universidade Federal do Rio de Janeiro.

Microcapsules are tiny particles that contain an active agent or core material surrounded by a shell or coating, and are now increasingly being used in food ingredients preparation. The technology can be used to deliver a host of ingredients - flavours, oils, peptides, amino acids, enzymes, acidulants, colours and sweeteners - in a range of food formulations, from functional foods to ice cream.

The technology is attracted growing interest because it can also decrease costs for food makers, particularly those using sensitive ingredients like probiotics, and by reducing the need for preservatives.

The new research, published in theJournal of Microencapsulation, taps into this growing trend by investigating the potential of pea protein (PP), carboxymethylcellulose (CMC), or mixtures of these materials with maltodextrin (PP-M and CMC-M) to microencapsulate alpha-tocopherol (vitamin E) using the spray drying technique.

Pierucci and co-workers report that the retention of alpha-tocopherol within all the microparticles produced was over 77 per cent in all cases. The particles were also characterised as having spherical shapes with average particle sizes below seven micrometres.

The smallest particles were found to be produced using exclusively pea protein, or the CMC-M mixture.

The authors concluded that the work showed the potential of pea protein as a microencapsulation material in food systems.

Pea protein is classed as an alternative protein, a market that is growing at a rapid pace, for a variety of reasons. Alternative sources of protein are having a profound influence on the formulation of weight conscious food and diets based on low glycaemic index (GI) and high protein intake, and traditional manufacturers are beginning to take a look at new protein sources as a means of enriching their products.

There are also economic advantages. Caseinates, which are typically used in dietetic foods like infant formula, sports products and slimming foods, currently cost around ?6.50 per kg while soy protein isolates cost ?3.50 to ?5kg for the same amount of protein. Pea protein can cost around half the price of caseinates.