为了进一步完善蛋白质与多糖共聚物作为钙递送体系的应用,本研究利用超声法促进葡聚糖与酪蛋白磷酸肽(casein phosphopeptide,CPP)间的接枝,并构建葡聚糖-酪蛋白磷酸肽-钙离子(葡聚糖-CPP-Ca2+)递送体系,以傅里叶红外光谱(FTIR)、扫描电子显微镜(SEM)等方法表征其结构,探讨其在模拟胃肠道消化中的缓释性能.结果表明:超声处理增加了CPP与葡聚糖结合点位,与水浴处理组相比,在接枝率为 50.00％时共聚物反应时间缩短 2.5 h,且在反应 4h 后,250 W 超声处理组的接枝率比水浴处理组提高 19.67％,葡聚糖-CPP-Ca2+在胃液和小肠液消化阶段过程中钙离子的释放率分别为 64.48％和 89.62％,表明缓释效果良好.本研究结果为促进葡聚糖-CPP接枝反应与递送钙的应用提供了基础.

This paper, with fresh eggs as raw material and using vacuum pulse-decompressed water curing method, explored the influence of curing liquid ratio and curing time on the quality of salted eggs. In view of the black circle in salted eggs, antioxidant tea polyphenol and metal chelating agent sodium gluconate were separately used as anti-black circle agent to study the feasibility and effect of inhibiting black circle in salted eggs under vacuum pulse-decompressed water curing method. It was found in 42 ℃ curing environment, eggs put in a salinity of 24% spiced salted liquid for 5 d, followed by a salinity of 16% of spiced salted environment for 2 d, had the shorted curing time of 7 d, which greatly shortened the curing time. The oil yield of salted egg yolk was（64.73±1.98）%, and the salt contents of egg white and egg yolk were（4.05±0.06）% and（1.36±0.02）%,respectively. The flavor substances contained alcohol, hydrocarbons, ketone, acid and esters. And the product was salted egg with low salt flavor. The experimental results showed that the combined curing agent（1% tea polyphenols+4% sodium gluconate） had a better effect on preventing black circle than the single curing agent,and had a better performance in texture analysis and sensory evaluation.