摘要
目的:研究复合壁材组分配比对蛋黄卵磷脂微胶囊贮藏稳定性的影响,以确定壁材组分的最佳配比。方法:以蛋黄卵磷脂为芯材,麦芽糊精和阿拉伯胶(质量比1∶3,1∶1,3∶1)为壁材,采用喷雾干燥法制备蛋黄卵磷脂微胶囊。研究不同配比壁材条件下制备的蛋黄卵磷脂微胶囊的理化性质及微观形态的差异。通过加速氧化试验,分析蛋黄卵磷脂微胶囊的包埋率、色差(L,a,b)及硫代巴比妥酸反应物(TBARS值)的变化情况。结果:蛋黄卵磷脂微胶囊的溶解度、流动性和表面形态均良好,壁材中麦芽糊精和阿拉伯胶的质量比为1∶3和3∶1时,包埋率较高,分别为66.40%和66.52%。随着壁材中麦芽糊精比例的增加,微胶囊的包埋率、色泽更加稳定,且蛋黄卵磷脂的氧化程度降低。结论:复合壁材中麦芽糊精和阿拉伯胶的质量比为3∶1时,蛋黄卵磷脂微胶囊的贮藏稳定性较好。
Objective:The effects of the ratio of composite wall materials on the storage stability of yolk lecithin microcapsules were studied and the best ratio was determined.Method:Egg yolk lecithin microcapsules were prepared by spray drying method with egg yolk lecithin as core material,maltodextrin and gum arabic(mass ratio 1∶3,1∶1 and 3∶1)as wall materials.The differences of physiochemical properties and morphology of the microcapsules prepared with different wall materials were studied.The changes in embedding rate,color(L,aand b)and TBARS value of egg yolk lecithin microcapsules were analyzed by accelerated oxidation test.Result:The solubility,fluidity and surface morphology of the prepared microcapsules were all good,while maltodextrin and gum arabic with the mass ratio of 1∶3 or 3∶1 had better embedding effect(66.40%and 66.52%,respectively).With the increase of maltodextrin ratio in the wall material,the embedding rate and color of microcapsules were more stable,and the oxidation degree of egg yolk lecithin was decreased.Conclusion:The storage stability of egg yolk lecithin microcapsules was better with the optimal mass ratio(3∶1)of maltodextrin and gum arabic.
作者
唐宏刚
陈伊凡
李欢欢
张晋
肖朝耿
任发政
陈黎洪
程雅锦
Tang Honggang;Chen Yifan;Li Huanhuan;Zhang Jin;Xiao Chaogeng;Ren Fazheng;Chen Lihong;Cheng Yajin(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;Zhejiang Tiange Industrial Co.,Ltd.,Jinhua 321200,Zhejiang)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第9期166-172,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2018YFD0400305)
现代农业产业技术体系(CARS-40-K26)。
关键词
蛋黄卵磷脂
微胶囊
贮藏稳定性
egg yolk lecithin
microcapsules
storage stability
