低压等离子体改性淀粉用于精油微胶囊的制备研究
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摘要
针对大蒜油易挥发、易氧化、气味刺鼻等缺点,以改性淀粉为壁材,采用喷雾干燥法制备大蒜油微胶囊。通过低压等离子体技术对普通蜡质玉米淀粉进行了改性;对大蒜油微胶囊制备工艺进行了优化;比较了淀粉改性前后所得微胶囊产品对啤酒酵母抑菌性和储藏稳定性的影响。结果表明,低压等离子体处理后蜡质玉米淀粉的成膜性能有了明显改变;淀粉改性后大蒜油微胶囊的最佳工艺条件为:壁材浓度为15%,芯材浓度为20%,进风口温度为180℃,进料温度为45℃,包埋率可达92.3%;改性淀粉微胶囊的抑菌效果和储藏稳定性优于普通蜡质玉米淀粉微胶囊。
In order to overcome the shortage of volatileness,easily oxidized and pungent odor of arlic oil,the garlic oil microcapsules were prepared by spray- drying process with modified starch as the wall material. Ordinary waxy corn starch was preliminary modified by low pressure plasma technology. The preparation technique on garlic oil microencapsulation was optimized. The effects on the storage stability and bacteriostatic of saccharomyces cerevisiae were compared between before and after the reform of microcapsules. The results showed that film- forming performance of waxy corn starch had been significantly changed after being treated by the low pressure plasma. The optimum process of starch modified conditions of garlic oil microencapsulation was as follows: the concentration of wall material was 15%,the concentration of core material was 20%,the inlet temperature was 180 ℃,the feed temperature was45 ℃,the embedding rate was 92. 3%. The storage stability and bacteriostatic effect of the modified starch microcapsule were better than that of ordinary waxy corn starch microcapsule.
In order to overcome the shortage of volatileness,easily oxidized and pungent odor of arlic oil,the garlic oil microcapsules were prepared by spray- drying process with modified starch as the wall material. Ordinary waxy corn starch was preliminary modified by low pressure plasma technology. The preparation technique on garlic oil microencapsulation was optimized. The effects on the storage stability and bacteriostatic of saccharomyces cerevisiae were compared between before and after the reform of microcapsules. The results showed that film- forming performance of waxy corn starch had been significantly changed after being treated by the low pressure plasma. The optimum process of starch modified conditions of garlic oil microencapsulation was as follows: the concentration of wall material was 15%,the concentration of core material was 20%,the inlet temperature was 180 ℃,the feed temperature was45 ℃,the embedding rate was 92. 3%. The storage stability and bacteriostatic effect of the modified starch microcapsule were better than that of ordinary waxy corn starch microcapsule.
引文
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[2]Liu S,Sun Y,Li W.et al.The antibacterial mode of action of allitridi for its potential use as a therapeutic agent against Helicobacter pylori infection[J].FEMS Microbiol Lett,2010,303(2):83-189.
[3]余鸿艳,刘重斌,丁颖威,等.大蒜素对慢性铁过负荷大鼠氧化应激的保护作用[J].浙江临床医学,2013,(3):289-291.
[4]Xiao D,Lew Kl,Kim Ya,et al.Diallyl trisulfied suppresses growth of PC-3 human prostate cancer xenograft in vivo in association with Bax and Bak induction[J].Clin Cancer Res,2006,12(22):6836-6843.
[5]李素云,李星科,张华.大蒜油的制备及储藏稳定性研究[J].中国调味品,2015,40(2):40-43.
[6]刘亚东.变性淀粉在我国应用、研究现状及发展趋势分析[J].粮食与油脂,2005,(10):7-10.
[7]刘彩芬.变性淀粉在造纸、食品工业中的应用研究现状[J].黑龙江造纸,2015(1):23-27.
[8]乔欣,闫丽君,张占柱.变性淀粉的种类及应用[J].染料与染色,2010,47(5):44-47.
[9]Binjia Zhang,Shixuan Xiong,Xiaoxi Li.et al.Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism.Food Hydrocolloids[J].2014,37:69-76.
[10]Lii C Y,Liao C D,Stobinski L,et al.Effects of hydrogen,oxygen,and ammonia low-pressure glow plasma on granular starches[J].Carbohydrate Polymers.2002,49(4):449-456.
[11]Hieronim Szymanowski,Mariusz Kaczmarek,Maciej Gazicki-Lipman,et al.New biodegradable material based on RF plasma modified starch[J].Surface&Coatings Technology.2005,200:539-543.
[12]Ji-Jun Zou,Chang-Jun Liu,Baldur Eliasson.Modification of starch by glow discharge plasma[J].Carbohydrate Polymers.2004,55:23-26.
[13]蒲华寅.等离子体作用对淀粉结构及性质影响的研究[D].广东:华南理工大学,2013.
[14]马丕波,徐卫林,范东翠.等离子体处理对淀粉性能影响研究[J].武汉科技学院学报,2008,21(6):38-42.
[15]王宝根.用等离子体改性淀粉膜的处理条件分析[J].纺织科技进展,2010(2),25-27.
[16]陈均志,赵艳娜,银鹏.微波有机相法制备辛烯基唬拍酸淀粉酷及其乳化稳定性能的研究[J].食品科学,2005,26(l):80-83.
[17]殷雪,周岿,王春颖.等.壳聚糖改性、抑菌性、成膜性研究[J].武汉工业学院学报,2008,27(3):18-22.
[18]Keetels C J A M,Van Vliet T,Walstra P.Gelation and retrogradation of concentrated starch systems[J].Food Hydroeolloids,1996,10:355-362.
[19]Eliasson A.C,Finstad H,Ljunger G.A.A study of starch-lipid interactions for some native and modified maize starches[J].Starch/Strke,1988,40:95-100.
[20]Wang Q,Gong J,Huang X,et al.In vitro evaluation of the activity of microencapsulated carvacrol against Escherichia coli with K88 pili[J].Journal of Applied Microbiology,2009,107(6):1781-1788.