中文摘要：

分别以乳清分离蛋白、热处理乳清分离蛋白、乳清分离蛋白与麦芽糖糊精的混合物和美拉德反应复合物为乳化剂,制备β-胡萝卜素纳米乳,并考察其乳滴粒径分布及β-胡萝卜素的降解。结果表明：乳清分离蛋白与麦芽糖糊精共价复合后,形成的纳米乳液平均粒径更小,但复合物加速纳米乳中β-胡萝卜素的降解。而热处理乳清分离蛋白能显著抑制纳米乳中β-胡萝卜素的降解,其机制可能是蛋白质大分子聚集体的形成对β-胡萝卜素起保护作用。

英文摘要：

Macromolecular emulsifiers including whey protein isolate,heated whey isolate protein,mixture and maillard reaction products（MRPs） of whey protein isolate and maltodextrin were used to prepared β-carotene nanoemulsions.The particle size distribution as well as the β-carotene degradation at different temperatures of the obtained emulsions were investigated.The results showed that the average particle size of the nanoemulsions stabilized by MRPs was significantly lower and the β-carotene encapsulated in them degradated more rapidly than the other samples.Besides that,the heated whey isolate protein could effectively decrease the β-carotene degradation rate,which might be attributed to the protection effect of the protein aggregates formed during the heat process.