摘要
以明胶为原料,采用乳化交联法制备明胶微球;分别考察了搅拌速度、乳化剂用量、明胶浓度、水油相比例和乳化时间对明胶微球(GMS)质量和粒径的影响;选取其中影响较为显著的搅拌速度、明胶浓度、水油相比例3个因素为考察对象,进行正交优化实验。结果表明,提高搅拌速率、降低明胶浓度或水油比例均有利于减小GMS的粒径并提高其圆整度;通过优化实验条件,在明胶浓度0.20g/mL、搅拌速度800r/min、水油比1∶6、1.5%的乳化剂用量、乳化15min时研制出了平均粒径为11.6μm的表面平整、分散性好的GMS。
Gelatin microsphere（GMS） was prepared through emulsion chemical-crossline method. The pre-pa- ration conditions of GMS such as stirring speed, emulsifier dosage, gelatin concentration, ratio of water to oil phase and emulsion time were studied and discussed. Orthogonal experiment was made to study the influence of stirring speed, gelatin concentration and water/oil rate. The result shows that enhance stirring speed, decrease gelatin concentration or water/oil rate benefit to reduce the particle size of GMS and increase it＇s sphericity. Optimization experiment shows that the excellent result was obtained with the condition： 0.20 g/mL of emulsifier dosage, 800 r/min stirring speed, 1：6 of water/oil rate, 1.5% of emulsifier dosage and 15 min of emulsifying time. The GMS prepared at this condition had an average particle size as 11.6 μm and the best sphericity dispersion.
出处
《食品科技》
CAS
北大核心
2010年第1期249-252,共4页
Food Science and Technology
基金
陕西省科学技术研究发展计划项目(2006K08-G11)
陕西科技大学研究生创新基金项目
关键词
明胶微球
制备条件
表面形态
粒径
gelatin microsphere
preparation condition
surface morphology
particle size
