摘要
本文测定了低粘度辛烯基琥珀酸淀粉酯和阿拉伯树胶的粘度,并分别采用低粘度的辛烯基琥珀酸淀粉酯和阿拉伯树胶作色拉油微胶囊体系的壁材,测定了乳状液的乳化稳定性和产品的微胶囊包埋率及贮存稳定性。研究结果表明:低粘度辛烯基琥珀酸淀粉酯粘度比阿拉伯树胶低;以低粘度辛烯基琥珀酸淀粉酯为壁材的微胶囊的包埋效果效率、贮藏稳定性优于阿拉伯树胶,且随取代度的增加低粘度辛烯基琥珀酸淀粉酯为壁材制成的微胶囊的贮存稳定性也增加。
The sodium octenylsuccinate starch and gum arabic of low viscosity were used as wall material respectively to microencapsulate oil. The relative emulsion stability was analyzed. It was found that the viscosity of sodium octenylsuccinate starch was lower than that of gum arabic. The emulsion stability when sodium octenylsuccinate starch was used as wall materials to microencapsulate oil was better than that when gum arabic was used as wall material. The higher the degree of substitution in sodium octenylsuccinate starch, the better was the emulsion stability. Both microencapsulation efficiency and storing stability when sodium octenylsuccinate starch was used as wall material was higher than that when gum arabic was used as wall material. The storing stability of microencapsulated oil would be higher with the increase of the degree of substitution of sodium octenylsuccinate starch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第1期148-152,共5页
Food Science