微胶囊化核桃粉末油脂制备工艺及其氧化稳定性研究
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摘要
采用喷雾干燥方法制备微胶囊化核桃粉末油脂,对微胶囊化工艺条件进行优化,并分析粉末油脂的微观结构及其氧化稳定性。通过响应面试验优化微胶囊化核桃粉末油脂的制备工艺为:核桃油质量分数25.03%、大豆分离蛋白质量分数24.88%、卵磷脂添加量1.97%、均质压力20.12 MPa,此时粉末油脂的包埋率为94.32%。高包埋率粉末油脂的微观结构呈现较规则的球形,囊壁完整性较好,且表面光滑,结构致密。此外,不同包埋率粉末油脂的氧化诱导时间存在显著差异,微胶囊包埋技术能够提高核桃油的氧化稳定性,并且包埋率越高,粉末油脂的氧化稳定性越好。
Microencapsulated walnut powder oils was prepared by spray drying, and technological conditions of microencapsulation was optimized. The microstructure and oxidative stability of powder oils were analyzed. The technological parameters of microencapsulated walnut powder oils were determined by response surface methodology to optimize prepara tion technology as following : mass fraction of walnut oil was 25.03%, mass fraction of soybean protein isolate was24.88%, adding amount of lecithin was 1.97%, homogeneous pressure was 20.12 MPa. The microencapsulation effciency of powder oil was 94.32%. The microstructure of powder oil with high microencapsulation effciency was spherical and the integrity of microcapsule wall was better, which had smooth surface and dense structure. In addition, oxidative induction period of powder oil with different microencapsulation effciency had significant differences. Microencapsulation technology could improve the oxidation stability of walnut oil. The higher microencapsulation effciency was, the better the oxidation stability of powder oil was.
Microencapsulated walnut powder oils was prepared by spray drying, and technological conditions of microencapsulation was optimized. The microstructure and oxidative stability of powder oils were analyzed. The technological parameters of microencapsulated walnut powder oils were determined by response surface methodology to optimize prepara tion technology as following : mass fraction of walnut oil was 25.03%, mass fraction of soybean protein isolate was24.88%, adding amount of lecithin was 1.97%, homogeneous pressure was 20.12 MPa. The microencapsulation effciency of powder oil was 94.32%. The microstructure of powder oil with high microencapsulation effciency was spherical and the integrity of microcapsule wall was better, which had smooth surface and dense structure. In addition, oxidative induction period of powder oil with different microencapsulation effciency had significant differences. Microencapsulation technology could improve the oxidation stability of walnut oil. The higher microencapsulation effciency was, the better the oxidation stability of powder oil was.
引文
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[18]邵薇,张婷婷,邹涛,等.基于差示扫描量热法的大豆原油掺伪鉴别方法的建立[J].食品安全质量检测学报,2015,6(7):2746-2749.
[2]JANG I B,SUNG J H,CHOI H J.Synthesis o microcapsule containing oil phase via in-situ polymerization[J].Journal of Materials Science,2005,40(4):1031-1033.
[3]李延辉,郑凤荣,宋人楷.微胶囊技术及其在食品工业中的应用研究[J].包装与食品机械,2004,21(6):18-21.
[4]葛昕,费学谦,陈焱,等.不同壁材组合油茶籽油微胶囊的性能研究[J].中国油脂,2013,38(2):26-29.
[5]ASLI C K,NICHOLAS L,MICHAEL N.Encapsulation of flaxseed oil using a benchtop spray dryer for legume protein-maltodextrin microcapsule preparation[J].Journal of Agricultural&Food Chemistry,2013,61(21):5148-5155.
[6]ADACHI T,YANAKA H,KANAI H,et al.Administration of perilla oil coated with Calshell increases glucagon-like peptide secretion[J].Biological and Pharmaceutical Bulletin,2008,31(5):1021-1023.
[7]YAZICIOGLU B,SAHIN S,SUMNU G.Microencapsulation of wheat germ oil[J].Journal of Food Science&Technology,2015,52(6):3590-3597.
[8]RAMAKRISHNAN S,FERRANDO M,ACE譙A-MU譙OZ L,et al.Fish oil microcapsules from O/Wemulsions produced by premix membrane emulsification[J].Food&Bioprocess Technology,2013,6(11):3088-3101.
[9]LAMSAL B P,MURPHY P A,JOHNSON L A.Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans[J].Journal of the American Oil Chemists’Society,2006,83(11):973-979.
[10]KEOGH M K,O’KENNEDY B T.Milk fat microencapsulation using whey proteins[J].International Dairy Journal,1999,9(9):657-663.
[11]JOAQU魱N V,SUSANA M,CARMEN D,et al.Heterogeneous aspects of lipid oxidation in dried microencapsulated oils[J].Journal of Agricultural&Food Chemistry,2006,54(5):1722-1729.
[12]周正,陈存社.辛烯基琥珀酸淀粉酯包埋共轭亚油酸工艺的研究[J].食品科学技术学报,2014,32(4):35-40.
[13]温少红,滕剑敏.微胶囊化粉末猪油壁材的研究[J].食品科学,2001,22(9):30-33.
[14]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.
[15]谢良,许时婴,王璋.用扫描电镜(SEM)研究微胶囊化茴香油的超微结构[J].中国调味品,1999,12(12):11-14.
[16]STARE譒INIC姚M,譒UMIGA B,BOH B.Microencapsulation for textile applications and use of SEM image analysis for visualisation of microcapsules[J].Tekstilec,2011,54(4):80-103.
[17]ARAIN S,SHERAZI S T H,BHANGER M I,et al.Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods[J].Thermochimica Acta,2009,484(1/2):1-3.
[18]邵薇,张婷婷,邹涛,等.基于差示扫描量热法的大豆原油掺伪鉴别方法的建立[J].食品安全质量检测学报,2015,6(7):2746-2749.