摘要
采用包埋法对菜籽多肽进行脱苦,初步研究了脱苦的包埋工艺,探索了影响包埋过程中的各种因素。实验结果表明:聚乳酸作壁材的最佳脱苦工艺条件为:聚乳酸浓度为0.04g/mL,明胶浓度5%,内水相/油相为1∶5,吐温80浓度为0.4g/mL时,多肽的包埋率达到68.6%,微球有较好的外观形态;并且包埋后微球的热稳定性与菜籽多肽相比得到提高。
The bitterness of rapeseed peptide was removed through creating inclusion. A inclusion technology in order to debitterize was studied preliminarily. The factors affected creating the inclusion were researched and the results indicated： polylactide was 0.04g/mL, concentration of gelatin was 5 %, aqueous phase to oil phase was 1 ：5, concentration of Tween was 0.4g/mL,inclusion rate of rapeseed peptide was 68.6% ,and microballoons had good appearance ; thermal stability of microballoons were better than rapeseed peptide.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期174-176,共3页
Science and Technology of Food Industry
关键词
菜籽多肽
脱苦工艺
聚乳酸
包埋率
rapeseed peptide
debitterize technology
polylactide
inclusion rate
