温敏型碳酸氢钠微胶囊的制备及其控释
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摘要
采用单甘酯(GMS)和魔芋胶(KGM)作为复合壁材,以NaHCO_3为芯材,制备温敏型NaHCO_3微胶囊。以包封率和成型性为指标,通过单因素试验比较了GMS的浓度、GMS与KGM的质量比、芯壁比以及加入的NaHCO_3饱和水溶液的体积等4因素对制备NaHCO_3微胶囊的影响;在单因素试验的基础上,通过L9(34)正交设计得到最优工艺条件为:GMS浓度0.25 g/mL、GMS与KGM质量比4:2、芯壁比1:4、NaHCO_3饱和水溶液的体积为30 mL。在此条件下所得样品在50℃以下具有较高的稳定性,在65℃时芯材则会释放。研究所得NaHCO_3微胶囊具有温度敏感性,为NaHCO_3膨松剂在焙烤类食品中的高效应用提供了试验依据。
Thermal-sensitive NaHCO_3 microcapsules were prepared by GMS and KGM as wall material systems. Effects of GMS concentration, GMS-to-KGM ratio, core-to-wall ratio, and the volume of saturated NaHCO_3 solution were investigated using the encapsulation efficiency and form ability of NaHCO_3 microcapsules. Based on the single factor experiments, the orthogonal test(L9(34)) was employed to obtain the optimal experimental conditions: GMS concentration 0.25 g/mL, GMS-to-KGM 4:2,core-to-wall ratio 1:4, and the volume of saturated NaHCO_3 solution 30 mL. The NaHCO_3 microcapsules prepared at the optimal experimental conditions were stable at the temperature below 50 ℃, while the core material could be released from the microcapsules at 65 ℃. The NaHCO_3 microcapsules could be effectively applied in baking food products.
Thermal-sensitive NaHCO_3 microcapsules were prepared by GMS and KGM as wall material systems. Effects of GMS concentration, GMS-to-KGM ratio, core-to-wall ratio, and the volume of saturated NaHCO_3 solution were investigated using the encapsulation efficiency and form ability of NaHCO_3 microcapsules. Based on the single factor experiments, the orthogonal test(L9(34)) was employed to obtain the optimal experimental conditions: GMS concentration 0.25 g/mL, GMS-to-KGM 4:2,core-to-wall ratio 1:4, and the volume of saturated NaHCO_3 solution 30 mL. The NaHCO_3 microcapsules prepared at the optimal experimental conditions were stable at the temperature below 50 ℃, while the core material could be released from the microcapsules at 65 ℃. The NaHCO_3 microcapsules could be effectively applied in baking food products.
引文
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[3]李凤林,余蕾.微胶囊化膨松剂的研究[J].粮油加工,2009,(8):107-108.
[4]吴晓,王珺,霍乃蕊.微胶囊技术及其在食品工业中的应用[J].食品工程,2011,(1):3-6,20.
[5]汤虎,张浩,栾倩,等.微胶囊的研究进展与展望[J].农产品加工,2016,(11):43-47.
[6]Ravanfar R,Comunian T A,Abbaspourrad A.Thermoresponsive,water-dispersible microcapsules with a lipid-polysaccharide shell to protect heat-sensitive colorants[J].Food Hydrocolloids,2018,81:419-428.
[7]Gray A,Egan S,Bakalis S,et al.Determination of microcapsule physicochemical,structural,and mechanical properties[J].Particuology,2016,24:32-43.
[8]Tamaru M,Suzuki H,Hidema R,et al.Fabrication of hardshell microcapsules containing inorganic materials[J].International Journal of Refrigeration,2017,82:97-105.
[9]左明明.可控制释放过硫酸铵微胶囊的制备与性能研究[D].扬州:扬州大学,2015.
[10]梁振明.分子蒸馏单甘酯的特性及工业生产[J].中国食品添加剂,2005,(5):95-102.
[11]杨芳,蒋华,戢得蓉,等.复配食品添加剂对莜麦蔓越莓面包品质的影响[J].中国食品添加剂,2018,(9):164-170.
[12]瞿力,徐梁,张建涛.单甘酯延缓面包陈化的研究[J].粮食加工,2010,35(3):53-55.
[13]谢新华,朱鸿帅,宋一诺,等.单甘酯对小麦淀粉凝胶冻融稳定性的影响[J].中国粮油学报,2017,32(7):55-59.
[14]曾瑞琪,李苇舟,赵欣,等.魔芋胶-黄原胶复配体系流变学特性及其凝胶形成动力学分析[J].食品科学,2018,39(9):39-46.
[15]王晓艳.混合碱中碳酸氢钠的含量测定[J].化学工程与装备,2010,(1):164-165.
[16]Mondal A,Datta A K.Bread baking-A review[J].Journal of Food Engineering,2008,84(4):465-474.
[17]Vanin F M,Lucas T,Trystram G.Crust formation and its role during bread baking[J].Trends in Food Science&Technology,2009,20(8):333-343.
[18]Della valle G,Chiron H,Jury V,et al.Kinetics of crust formation during conventional French bread baking[J].Journal of Cereal Science,2012,56(2):440-444.