摘要
以WPI(乳清蛋白)和半乳糖的美拉德反应产物(MRPs)为壁材,采用喷雾干燥法制备β-胡萝卜素微胶囊,并以微胶囊囊化效率为指标,通过单因素试验设计优化β-胡萝卜素微胶囊的最佳工艺参数。研究表明,壁材为WPI-半乳糖的MRPs,芯材为β-胡萝卜素,芯壁比为0.15,乳化剂(即单甘酯与吐温80)的添加量为3%,其中单甘酯与吐温80的质量比为2∶8,在高速分散速度15 000 r/min,分散时间12 min,干燥进风温度185℃的条件下,获得具有最高囊化效率的β-胡萝卜素微胶囊。采用红外光谱分析定性验证β-胡萝卜素包埋物,通过扫描电镜(SEM)激光粒度分析以及热重分析(TGA)证实以WPI-半乳糖的MRPs为壁材的β-胡萝卜素微胶囊具有较好的表面结构,较小的粒径及优良的热稳定性。
The maillard reaction products（MRPs） of WPI（whey protein） and galactose were used as wall materials to prepare β-carotene microcapsules by spray drying. Taking encapsulation efficiency as the index, the single factor experiment was designed to optimize the process parameters of β-carotene microcapsule. The results showed that the maximum content of microcapsules was obtained in the following conditions. WPI-galactose MRPs were wall materials. Core material was β-carotene. The ratio of core material to wall material was 0.15. The total amount of emulsifier was 3%.The proportion of monostearin and twain-80 was 2 ∶ 8. The high speed dispersion speed was 15 000 r/min. The high speed dispersion time was 12 min and the drying temperature was 185 ℃. The formation of beta carotene was qualitatively verified by infrared spectrum analysis. By means of scanning electron microscopy, laser particle size analysis and thermogravimetric analysis, it was confirmed that the β-carotene microcapsules with MRPs as wall material had better surface structure, smaller particle size and better thermal stability.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第2期93-101,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省自然科学基金项目(C2017029)
