β-环糊精包合蛋黄卵磷脂工艺的研究
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摘要
微胶囊化蛋黄卵磷脂,可以充分保持蛋黄卵磷脂原有的活性,拓宽其在食品加工中的应用范围。本研究以β-环糊精为壁材,通过包结络合法制备蛋黄卵磷脂微胶囊,选取包埋率作为制备工艺的优化指标,通过单因素和正交实验,分别考察乳化剪切速率、壁材芯材比、单甘酯:蔗糖酯配比及单甘酯:蔗糖酯用量对蛋黄卵磷脂微胶囊包埋效果影响,实验结果表明,蛋黄卵磷脂微胶囊制备最佳工艺条件为:剪切速率5000 r/min,壁材芯材比4∶1,单甘酯、蔗糖酯用量1%,单甘酯、蔗糖酯用量配比为1∶9,在此工艺条件下进行了验证实验,得蛋黄卵磷脂微胶囊包埋率为65.81%±1.65%。因此,β-环糊精可作为蛋黄卵磷脂微胶囊的良好包埋壁材。
Microencapsulation of egg yolk lecithin can fully maintain the original activity of yolk lecithin and broaden its range of application in food processing.In this study,egg yolk lecithin microcapsules were prepared by inclusion complexing method with β-cyclodextrin as wall material,select optimal embedding rate as the index of the preparation process,through single factor and orthogonal experiments,respectively to study the effects of shearing rate,core wall material ratio,monoglyceride sucrose ester and monoglyceride ratio ester: sucrose ester content of egg yolk lecithin micro encapsulation effect,the experimental results showed that the egg yolk lecithin microcapsules were prepared by the optimum conditions were: the shear rate of 5000 r/min,the wall material of core material than 4∶ 1,monoglyceride and sucrose ester content of 1%,monoglyceride and sucrose ester content ratio was 1∶ 9,in this process under the condition of test,hadegg yolk lecithin micro encapsulation rate of 65.81% ± 1.65%.Therefore,β-cyclodextrin can be used as a good embedding material for egg yolk lecithin microcapsules.
Microencapsulation of egg yolk lecithin can fully maintain the original activity of yolk lecithin and broaden its range of application in food processing.In this study,egg yolk lecithin microcapsules were prepared by inclusion complexing method with β-cyclodextrin as wall material,select optimal embedding rate as the index of the preparation process,through single factor and orthogonal experiments,respectively to study the effects of shearing rate,core wall material ratio,monoglyceride sucrose ester and monoglyceride ratio ester: sucrose ester content of egg yolk lecithin micro encapsulation effect,the experimental results showed that the egg yolk lecithin microcapsules were prepared by the optimum conditions were: the shear rate of 5000 r/min,the wall material of core material than 4∶ 1,monoglyceride and sucrose ester content of 1%,monoglyceride and sucrose ester content ratio was 1∶ 9,in this process under the condition of test,hadegg yolk lecithin micro encapsulation rate of 65.81% ± 1.65%.Therefore,β-cyclodextrin can be used as a good embedding material for egg yolk lecithin microcapsules.
引文
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[21]Ishikawa H,Shimoda Y,Matsumoto K.Preparation of Liposomal Microcapsules by Proliposome Method with Soybean Lecithin[J].Journal of the Faculty of Agriculture-Kyushu University(Japan),2004,49(1):119-127.
[22]戴妍,范蓓,卢嘉,等.蛋黄卵磷脂微胶囊性质研究[J].食品工业科技,2016,37(14):124-127.
[23]尤春玲.真空冷冻干燥技术在食品加工中的应用分析[J].中国新技术新产品,2010(18):16-17.
[24]Ahn J H,Kim Y P,Lee Y M,et al.Optimization of microencapsulation of seed oil by response surface methodology[J].Food Chemistry,2008,107(1):98-105.
[25]Debach T H,Forstp,Kulozik U.Influence of casein-based micro-encapsulation on freeze-drying and storage of probiotic cells[J].Journal of Food Engineering,2010,98(3):309-316.
[26]李文艳,吉挺.冷冻干燥法制备蜂胶紫苏微胶囊粉末[J].江苏农业科学,2010(3):380-382.
[27]谭明杰,张春香.冷冻干燥法茶多酚微胶囊的制备及其在烟用复合咀棒中的应用研究[J].食品工业,2011(8):57-59.
[28]Mcnamee B F,And E D O,O’Sullivan M.Effect of Partial Replacement of Gum Arabic with Carbohydrates on Its Microencapsulation Properties[J].Journal of Agricultural&Food Chemistry,2001,49(7):3385-8.
[29]谢帆.肉桂醛微胶囊制备及其释放规律研究[D].华南理工大学,2012.
[30]葛艳蕊.缓释型香精微胶囊的研制[D].北京:北京化工大学,2003.
[31]鲍鲁生.食品工业中应用的微胶囊技术(续)[J].食品科学,1999(11):6-9.
[32]陈琳.紫苏油微胶囊的制备及在食品中的应用研究[D].天津:天津商业大学,2014.
[33]龙肇,赵强忠,赵谋明.单甘酯和蔗糖酯复配比例对核桃乳稳定性的影响[J].食品与发酵工业,2009,35(5):181-184.
[34]余权,赵强忠,赵谋明.乳化剂的复配比例和用量对花生乳稳定性影响的研究[J].现代食品科技,2009,25(8):903-906.
[2]Tian G,Li Y,Yuan Q,et al.The stability and degradation kinetics of Sulforaphene in microcapsules based on several biopolymers via spray drying.[J].Carbohydrate Polymers,2015,122:5-10.
[3]Lee M Y,Min S G,You S K,et al.Effect ofβ-cyclodextrin on physical properties of nanocapsules manufactured by emulsiondiffusion method[J].Journal of Food Engineering,2013,119(3):588-594.
[4]Canbolat M F,Celebioglu A,Uyar T.Drug delivery system based on cyclodextrin-naproxen inclusion complex incorporated in electrospun polycaprolactone nanofibers[J].Colloids&Surfaces B Biointerfaces,2013,115C(3):15-21.
[5]Karathanos V T,Mourtzinos I,Yannakopoulou K,et al.Study of the solubility,antioxidant activity and structure of inclusion complex of vanillin withβ-cyclodextrin[J].Food Chemistry,2007,101(2):652-658.
[6]Zhang W,Yan C,May J,et al.Whey protein and gum arabic encapsulated Omega-3 lipids The effect of material properties on coacervation[J].Agro Food Industry Hi Tech,2009,20(4):18-21.
[7]李萍,舒展,申晓霞,等.超声波法制备八角茴香油-β-环糊精微胶囊及其表征分析[J].食品科学,2017,38(4):243-249.
[8]李妍,朱俊,曹珂珂,等.正交优化生姜挥发油微胶囊化工艺[J].宿州学院学报,2015,30(9):109-111.
[9]王晓霞.冷榨芝麻油微胶囊化及其制品品质研究[D].河南工业大学,2014.
[10]刘文彦.甜荞麦黄酮类化合物微胶囊化保存技术的研究[D].陕西科技大学,2013.
[11]俞益芹,张焕新,唐劲松.喷雾干燥法制备蜂胶微胶囊的研究[J].食品工业科技,2010,30(1):301-303.
[12]王永涛,张桂,赵国群.洋葱皮黄酮微胶囊技术研究[J].食品工业科技,2010(1):291-294.
[13]郭渴渴,李兴民.酶法水解的亚铁肽微胶囊化的工艺研究[J].食品研究与开发,2006,27(6):40-42.
[14]whey protein isolate-stabilized emulsion and microcapsule formation[J].Journal of Food Engineering,2017.
[15]徐井水.大豆卵磷脂微胶囊化及其性质研究[D].南昌:南昌大学,2010:1-6.
[16]Homayouni A,Ehsani M R,Azizi A,et al.Effect of lecithinand calcium chloride solution on the microencapsulation processyield of calcium alginate beads[J].Iranian Polymer Journal,2007,16(9):597-606.
[17]常皓,王二雷,宫新统.蛋黄卵磷研究概况[J].食品工业科技,2010(5):414-420.
[18]傅利军,赵蔚蔚.蛋黄来源卵磷脂的应用及进展[J].食品安全导刊,2011,(12):48-49.
[19]Xu L Y,Wang J H,Long T,et al.Isolation and Purification of Phosphatidylcholine from Egg Yolk by Semi-Preparative Hydrophilic Interaction Liquid Chromatography[J].Journal of Liquid Chromatography&Related Technologies,2014,38(7):765-768.
[20]陈昊,王英男,许慧,等.几种微胶囊壁材对大豆卵磷脂包埋方法的对比研究[J].大豆科技,2007(5):24-26.
[21]Ishikawa H,Shimoda Y,Matsumoto K.Preparation of Liposomal Microcapsules by Proliposome Method with Soybean Lecithin[J].Journal of the Faculty of Agriculture-Kyushu University(Japan),2004,49(1):119-127.
[22]戴妍,范蓓,卢嘉,等.蛋黄卵磷脂微胶囊性质研究[J].食品工业科技,2016,37(14):124-127.
[23]尤春玲.真空冷冻干燥技术在食品加工中的应用分析[J].中国新技术新产品,2010(18):16-17.
[24]Ahn J H,Kim Y P,Lee Y M,et al.Optimization of microencapsulation of seed oil by response surface methodology[J].Food Chemistry,2008,107(1):98-105.
[25]Debach T H,Forstp,Kulozik U.Influence of casein-based micro-encapsulation on freeze-drying and storage of probiotic cells[J].Journal of Food Engineering,2010,98(3):309-316.
[26]李文艳,吉挺.冷冻干燥法制备蜂胶紫苏微胶囊粉末[J].江苏农业科学,2010(3):380-382.
[27]谭明杰,张春香.冷冻干燥法茶多酚微胶囊的制备及其在烟用复合咀棒中的应用研究[J].食品工业,2011(8):57-59.
[28]Mcnamee B F,And E D O,O’Sullivan M.Effect of Partial Replacement of Gum Arabic with Carbohydrates on Its Microencapsulation Properties[J].Journal of Agricultural&Food Chemistry,2001,49(7):3385-8.
[29]谢帆.肉桂醛微胶囊制备及其释放规律研究[D].华南理工大学,2012.
[30]葛艳蕊.缓释型香精微胶囊的研制[D].北京:北京化工大学,2003.
[31]鲍鲁生.食品工业中应用的微胶囊技术(续)[J].食品科学,1999(11):6-9.
[32]陈琳.紫苏油微胶囊的制备及在食品中的应用研究[D].天津:天津商业大学,2014.
[33]龙肇,赵强忠,赵谋明.单甘酯和蔗糖酯复配比例对核桃乳稳定性的影响[J].食品与发酵工业,2009,35(5):181-184.
[34]余权,赵强忠,赵谋明.乳化剂的复配比例和用量对花生乳稳定性影响的研究[J].现代食品科技,2009,25(8):903-906.