摘要
以草鱼鱼油为芯材,大豆分离蛋白和壳聚糖为壁材,采用超声辅助均质和喷雾干燥法制备鱼油微胶囊;应用Avrami’s公式对微胶囊在不同贮藏温度、相对湿度及光照强度下的芯材释放率进行拟合,并对释放动力学、释放速率常数和释放机制参数进行分析。结果表明,鱼油微胶囊芯材释放率拟合程度良好(R^2>0.97),当贮藏温度4~50℃,相对湿度34%时,释放机制参数n<1,说明鱼油微胶囊芯材释放动力学介于扩散限制动力学和一级释放动力学之间;当相对湿度54%~92%,光照强度0~10000 lx时,释放机制参数n>1,鱼油微胶囊芯材释放动力学属于一级释放动力学,表明在低温、干燥和避光的条件下能更好地保存鱼油微胶囊。通过微胶囊在体外模拟消化道中的缓释行为发现,经270 min,粒径从起始的15.82μm减小到2.98μm,释放率达80.6%,说明微胶囊在模拟消化道中有缓释行为。
With grass carp fish oil as core material,soybean protein isolate and chitosan as composite wall material,fish oil microcapsules were prepared by ultrasonic assisted homogenization and spray drying.In order to determine the release performance of core materials under different storage temperature,relative humidity and light intensity,the release kinetics of microcapsules under different storage conditions were investigated.The results indicated that release kinetic equations were significant and credible,with R^2 greater than 0.97.Moreover,the release mechanism parameters were fouls less than 1 under theconditions of 4~50℃ and 34% relative humidity,which belonged to the diffusion-limited kinetics andfirst grade release.When the relative humidity was 54%~92%,the light intensity was 0~10000 lx,and the release mechanism parameters were all greater than 1,which belonged to the first-order release kinetics.This indicated that the fish oil microcapsules could be better preserved at low temperature,drying and avoiding light.The particle size decreased from 15.82μm to 2.98μm after 270 min,and the release rate reached 80.6%,indicating that the microcapsule had sustained release behavior in the simulated digestive tract.
作者
刘晓丽
魏长庆
夏文水
LIU Xiao-li;WEI Chang-qing;XIA Wen-shui(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi,Jiangsu 214122,China;Key Laboratory of Xinjiang Phytomedicine Resource and Utilization,Ministry of Education,Shihezi University,Shihezi,Xinjiang 832003,China;Shihezi University,Shihezi,Xinjiang 832003,China)
出处
《食品与机械》
北大核心
2019年第12期23-28,共6页
Food and Machinery
基金
国家自然科学青年基金(编号:NSFC 31700709)
中央高校基本科研业务费专项资金资助(编号:JUSRP11903)
国家食品科学与工程一流学科建设项目(编号:JUFSTR20180201)
国家大宗淡水鱼产业技术体系项目(编号:CARS-45-26)
关键词
鱼油
微胶囊
释放动力学
体外释放
fish oil
microcapsule
release kinetic
release in vitro