摘要
以微孔淀粉和麦芽糊精为壁材,免疫球蛋白为芯材,对免疫球蛋白胶囊化的配方和工艺进行了研究。试验结果表明最佳条件为:麦芽糊精:微孔淀粉为1:1,免疫球蛋白含量10%,总固形物含量40%,喷雾干燥进风温度140℃,出风温度80℃。
The formulation and process of microencapsulation of Ig of corn were studied by using micro-porus starch and Malt dextrin as wall material and Ig as support materials. Based on the test results the optimal conditions were as follows： Malt dextrin： micro-porus starch was 1 ： 1, Ig content was 10% , solid content was 40%. spray drying inlet air temperature 140℃ , outlet air 80℃.
出处
《中国食品添加剂》
CAS
2007年第6期70-73,共4页
China Food Additives
