复凝聚法制备鱼油微胶囊工艺研究
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摘要
以鱼油作为芯材,壳聚糖(Ch)和大豆分离蛋白(SPI)作为壁材,采用复凝聚法制备鱼油微胶囊。采用单因素实验考察均质速度、pH、芯壁比、壁材总质量分数、SPI溶液与Ch溶液体积比及固化时间对鱼油微胶囊包埋效果的影响,在此基础上,采用正交实验对工艺条件进行优化。结果表明:最佳工艺条件为均质速度8 000 r/min、pH 7. 0、壁材总质量分数2. 5%、SPI溶液与Ch溶液体积比7∶3、芯壁比1∶3、固化时间4 h;在最佳工艺条件下,鱼油微胶囊包埋率为90. 21%,包埋效率为99. 04%,表面油含量为4. 87%。通过不同温度下过氧化值变化和气味分析,表明微胶囊化能显著延缓鱼油氧化,同时有效地弱化鱼油的气味。
Fish oil microcapsule was prepared by the complex coacervation method using fish oil as core material and chitosan( Ch) and soybean protein isolate( SPI) as wall materials. Through single factor experiment,the influences of homogenization speed,pH,ratio of core material to wall material,total mass fraction of wall materials,volume ratio of SPI solution to Ch solution and curing time on embedding effect were studied. Based on this,orthogonal experiment was used to optimize the preparation conditions. The results showed that the optimal conditions were obtained as follows: homogenization speed 8 000 r/min,pH 7. 0,ratio of core material to wall material 1 ∶ 3,total mass fraction of wall materials 2. 5%,volume ratio of SPI solution to Ch solution 7 ∶ 3 and curing time 4 h. Under the optimal conditions,the embedding rate,encapsulation efficiency and surface oil content of fish oil microcapsule were 90. 21%,99. 04% and 4. 87%,respectively. Through analyzing the peroxide value change and the odor at different temperatures,it indicated that microencapsulation could significantly delay the oxidation and effectively shield the smell of fish oil.
Fish oil microcapsule was prepared by the complex coacervation method using fish oil as core material and chitosan( Ch) and soybean protein isolate( SPI) as wall materials. Through single factor experiment,the influences of homogenization speed,pH,ratio of core material to wall material,total mass fraction of wall materials,volume ratio of SPI solution to Ch solution and curing time on embedding effect were studied. Based on this,orthogonal experiment was used to optimize the preparation conditions. The results showed that the optimal conditions were obtained as follows: homogenization speed 8 000 r/min,pH 7. 0,ratio of core material to wall material 1 ∶ 3,total mass fraction of wall materials 2. 5%,volume ratio of SPI solution to Ch solution 7 ∶ 3 and curing time 4 h. Under the optimal conditions,the embedding rate,encapsulation efficiency and surface oil content of fish oil microcapsule were 90. 21%,99. 04% and 4. 87%,respectively. Through analyzing the peroxide value change and the odor at different temperatures,it indicated that microencapsulation could significantly delay the oxidation and effectively shield the smell of fish oil.
引文
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[14]QUISPE-CONDORI S,SALDAA M D A,TEMELLIF.Microencapsulation of flax oil with zein using spray and freeze drying[J].LWT-Food Sci Technol,2011,44(9):1880-1887.
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[17]张红燕,崔晨茜,袁贝,等.乙酯型金枪鱼油不同级分子蒸馏过程中脂肪酸含量及挥发性物质变化[J].食品科学,2017,38(10):208-214.
[2]刘汝萃,范书琴,张建全,等.鱼油软胶囊辅助改善记忆功能研究[J].中国油脂,2018,43(2):60-64.
[3]杨东生,赵曦,王艳珍,等.壳聚糖复凝聚法制备橄榄油微囊的研究[J].中国酿造,2013(11):79-82.
[4]石燕,李倩,李如一,等.淡水鱼油微胶囊的制备及其储藏稳定性[J].食品与发酵工业,2015(1):80-84.
[5]KRALOVEC J A,ZHANG S,ZHANG W,et al.A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbialsources[J].Food Chem,2012,131(2):639-644.
[6]宋敏,何健东,龚智强,等.复凝聚法制备金枪鱼鱼油微胶囊的工艺优化[J].食品工业,2015,36(3):132-137.
[7]ZHANG Y,TAN C,ABBAS S,et al.The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules[J].Colloid Surface B,2014,120:63-70.
[8]路宏波,张冲,冯岩,等.复合凝聚法制备鱼油微胶囊技术的研究[J].食品工业科技,2008(6):120-123.
[9]苏阳,匡立学,周金星,等.包络结合法制备β-环糊精鱼油微胶囊[J].食品与发酵工业,2012(10):76-80.
[10]董志俭,王庆军,邵飞先,等.明胶/桃胶复合凝聚凝胶化鱼油微胶囊的氧化稳定性研究[J].中国食品学报,2014(7):66-72.
[11]董志俭.复合凝聚薄荷油微胶囊的研究[D].江苏无锡:江南大学,2008.
[12]HUANG G,SUN Y,XIAO J,et al.Complex coacervation of soybean protein isolate and chitosan[J].Food Chem,2012,135(2):534-539.
[13]张根生,岳晓霞,李继光,等.大豆分离蛋白乳化性影响因素的研究[J].食品科学,2006,27(7):48-51.
[14]QUISPE-CONDORI S,SALDAA M D A,TEMELLIF.Microencapsulation of flax oil with zein using spray and freeze drying[J].LWT-Food Sci Technol,2011,44(9):1880-1887.
[15]聂斌英.沙棘油及其微胶囊制品过氧化值的测定与比较[J].食品工业科技,2010,31(1):144-146.
[16]路宏波.富多不饱和脂肪酸鱼油的微胶囊化研究[D].江苏无锡:江南大学,2008.
[17]张红燕,崔晨茜,袁贝,等.乙酯型金枪鱼油不同级分子蒸馏过程中脂肪酸含量及挥发性物质变化[J].食品科学,2017,38(10):208-214.