微胶囊化黑芝麻油的制备及性质研究

Preparation and characteristics of microencapsulated black sesame oil

以乳清蛋白和麦芽糊精为壁材,黑芝麻油为芯材,添加适量乳化剂,通过喷雾干燥的方法制备微胶囊化黑芝麻油。研究了不同乳化剂及不同壁芯质量比对包埋效果的影响,并对微胶囊的流动性和储藏稳定性进行了研究。结果表明,乳清蛋白与麦芽糊精质量比为7∶4,吐温80添加量为1.5%,壁芯质量比为3∶2时微胶囊化产率和包埋效率较为理想,分别为94.62%和88.42%;流动性实验表明,壁芯质量比的变化对其粒度分布和休止角影响不大;储藏稳定性研究表明,经过微胶囊化的黑芝麻油其过氧化值在保藏的过程中低于未被包埋的黑芝麻油。

The microencapsulated black sesame oil was prepared by using whey protein and maltodextrin as wall materials, black sesame oil as core material, and Tween 80 as emulsifier. The effects of emulsifiers and mass ratio of wall materials to core material were studied, the flowability and storage stability of the microencapsulated black sesame oil were also researched. The results showed that the satisfactory microencapsulation yield （94. 62% ） and embedding efficiency （88.42%） could be obtained when the mass ratio of whey protein to maltodextrin was 7： 4, the mass ratio of wall materials to core material was 3： 2, and the amount of Tween 80 was 1.5%. Experiments on flowability reflected the mass ratio of wall materials to core material had little effect on the angle of repose and particle distribution. The microencapsulated black sesame oil showed a better storage stability than the raw oil.