摘要
以麦芽糊精、酪蛋白为壁材,分别用喷雾干燥、冷冻干燥制备叶黄素微囊。用8%HPMC的乙醇水溶液作为包衣剂,对喷雾干燥制备的叶黄素微胶囊进行二次包埋。以微胶囊化效率、表面形态等理化性质及贮存稳定性为主要指标,考察三种微胶囊化方法制备的叶黄素微囊的性能,并与美国进口的5%冷水溶叶黄素微囊产品进行比较。结果表明,二次包埋法制备的叶黄素微囊的性能最优,喷雾干燥法制备的叶黄素微囊的性能次之。
Lutein microcapsule was prepared by spray drying or freeze drying using maltodextrin and casein as wall materials.The spray dried lutein powder was further encapsulated in 8% HPMC alcohol aqueous solution.Taking storage stability and physico-chemical properties like microencapsulating efficiency and surface appearance as the main estimating indexes, the three lutein powder prepared by different microencapsulating methods was investigated and compared with 5% American lutein powder dissolved in cold water.The results showed:the best lutein powder was prepared by double encapsulation, and the second was by spray drying.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期65-67,71,共4页
Science and Technology of Food Industry
基金
国家“十一五”支撑计划课题(2006BAD27B04)
国家“十一五”863计划课题(2008AA10Z332)
教育部长江学者和创新团队发展计划课题(IRT0540)