喷雾干燥法制备紫苏油微胶囊
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摘要
以大豆分离蛋白(SPI)、乳清分离蛋白(WPI)和麦芽糊精(MD)为壁材,紫苏油为芯材,并添加少量阿拉伯胶作为乳化剂和稳定剂,采用喷雾干燥法制备紫苏油微胶囊。以包埋率为指标,确定紫苏油微胶囊的最佳工艺配方。研究结果表明,紫苏油微胶囊制备的最佳配方:SPI、WPI和MD质量比为2∶1∶2,芯壁材质量比为2∶3,阿拉伯胶的添加量为总固形物含量的3%,固形物浓度为20%。在此工艺配方下,紫苏油微胶囊的包埋率可达到91.23%,表面含油率为3.13%。扫描电镜观察结果表明,微胶囊表面结构完整致密无裂缝。
Perilla oil microcapsules were prepared by spray drying with soybean protein isolated(SPI), whey protein isolate(WPI) and maltodextrin(MD) as wall material, perilla oil as core material, and a littel amount of gum arabic as emulsifier and stabilizer. With of the embedding rate of microcapsules as index, the optimum formula was determined. The results showed that the best preparation conditions of the perilla oil microcapsules were as follows: mass ratio of SPI,WPI and MD 2 ∶ 1 ∶ 2, mass ratio of core to wall material 2 ∶ 3, the amount of arabic 3% of the total solid content, solid concentration 20 %. Under these conditions, the embedding rate of microcapsules was 91.23%, and the surface oil content was 3.13%. The results of the scanning electron microscope showed that the surface structure of microcapsules was complete and flawless.
Perilla oil microcapsules were prepared by spray drying with soybean protein isolated(SPI), whey protein isolate(WPI) and maltodextrin(MD) as wall material, perilla oil as core material, and a littel amount of gum arabic as emulsifier and stabilizer. With of the embedding rate of microcapsules as index, the optimum formula was determined. The results showed that the best preparation conditions of the perilla oil microcapsules were as follows: mass ratio of SPI,WPI and MD 2 ∶ 1 ∶ 2, mass ratio of core to wall material 2 ∶ 3, the amount of arabic 3% of the total solid content, solid concentration 20 %. Under these conditions, the embedding rate of microcapsules was 91.23%, and the surface oil content was 3.13%. The results of the scanning electron microscope showed that the surface structure of microcapsules was complete and flawless.
引文
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[2]赵晓玲.紫苏籽主要营养成分分析[J].中国食物与营养,2015,21(3):63-67.
[3]ICHIHARA K,SUDA Y.Lipid biosynthesis in developing perilla seeds[J].Phytochemistry,2003,63(2):139-143.
[4]刘大川,李江平,刘晔,等.紫苏油粉末制备工艺研究[J].中国油脂,2008,33(11):5-8.
[5]张岩,王春玉,姜文利,等.单凝聚法芝麻油微胶囊制备工艺研究[J].粮食与油脂,2014,27(12):52-56.
[6]CARNEIRO H C F,TONON R V,GROSSO C R F,et al.Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials[J].Journal of Food Engineering,2012,115(4):443-451.
[7]徐易,邓尚贵.响应面法对鱼肝油微胶囊化复合壁材的优化研究[J].安徽农业科学,2014,42(31):11086-11089.
[8]吴克刚,柴向华.食品微胶囊技术[M].北京:中国轻工业出版社,2006:152-154.
[9]刘全亮.棕榈油微胶囊的制备及其性能研究[D].郑州:河南工业大学,2014.
[10]盖旭,李荣,姜子涛.以大豆分离蛋白为壁材喷雾干燥法制备芥末油微胶囊[J].中国调味品,2012,37(3):72-75.