首页|功能性油脂微胶囊的制备及其稳定性

功能性油脂微胶囊的制备及其稳定性

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以海藻酸钠为壁材,CaCl2溶液为固化剂,功能性油脂为芯材,并以微胶囊的包埋率为检测指标,在电压2000V、固化时间30 min、搅拌速率50%的条件下,通过单因素试验和正交试验确定出功能性油脂微胶囊化的最佳工艺.最佳工艺为:海藻酸钠质量分数1.6%、频率620 Hz、CaCl2质量分数1.5%、进料速率4.0 mL/min,在此条件下得到的微胶囊包埋率达到(88.32±0.28)%.扫描电子显微镜下微胶囊呈均一球体状,表面光滑.体式显微镜下可看出微胶囊颜色淡黄色,微观结构为单核结构.傅里叶红外光谱分析显示微胶囊含有油脂的特征峰,芯材化学结构并未发生改变.热重分析法实验结果表明微胶囊在250℃以下具有良好的热稳定性.加速氧化实验表明微胶囊大幅提高了芯材的抗氧化性.
Preparation and Stability of Microcapsules Containing Functional Lipids
The microencapsulation of functional lipids was optimized using one-factor-at-a-time and orthogonal array design methods.Sodium alginate was used as the wall material,and calcium chloride solution as the curing agent.The voltage was 2 000 V and the curing process lasted for 30 min at a stirring rate of 50%.The response variable was microencapsulation efficiency.A sodium alginate concentration of 1.6%,a frequency of 620 Hz,a CaCl2 concentration of 1.5% and a feeding rate of 4.0 mL/min were found to be the optimal conditions to obtain a higher microencapsulation efficiency of (88.32 ±0.28)%.The microcapsules under scanning electron microscope (SEM) showed a uniform spherical shape with smooth surface.The microcapsules were yellowish in color and had a mononuclear structure under stereomicroscope.Fourier transform infrared spectroscopy showed that the microcapsules contained the characteristic peaks of lipids and the chemical structure of the core did not change.Thermogravirnetric analysis showed that the microcapsules had good thermal stability at below 250 ℃.Moreover,the microcapsules significantly increased the oxidative stability of the core material under the accelerated storage conditions.

sodium alginatemicrocapsulesmicroencapsulation efficiencyfunctional lipids

王大为、任华华、杨嘉丹、樊红秀、李桂杰

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吉林农业大学食品科学与工程学院,吉林长春 130118

海藻酸钠 微胶囊 包埋率 功能性油脂

吉林省科技发展重点科技攻关项目

20170204028NY

2018

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心EI
影响因子:1.327
ISSN:1002-6630
年,卷(期):2018.39(6)
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