普鲁兰在喷雾干燥法制备姜油树脂微胶囊中的作用研究

Study on the effect of pullulan on the microencapsulation of ginger oleoresin prepared by spray-drying

研究了普鲁兰多糖在制备以大豆蛋白和麦芽糊精为壁材的姜油树脂微胶囊过程中对乳化液的稳定作用及其对微胶囊产品的影响,考察了使用不同比例的大豆蛋白和麦芽糊精作为壁材的微胶囊产品的各项指标以及不同工艺条件对最终微胶囊产品的影响。研究结果表明,普鲁兰多糖添加量在1%(w/v)时具有稳定姜油树脂乳化液的作用,同时可以获得最大的包埋率;大豆蛋白与麦芽糊精最佳的添加比例为1∶2,固形物含量为20%(w/v),均质压力为30MPa(两次),进风温度140℃,出风温度80℃。

The effect of pullulan in emulsification and its subsequent microencapsulation of ginger oleoresin were studied using soybean protein and maltodextrin as wall material.Different ratios of soybean and maltodextrin were used to evaluate the appropriate wall material for the encapsulation of ginger oleoresin prepared by spray drying. The optimal technology parameter was found as follows： pullulan concentration 1% （w/v）, soybean protein/ maltodextrin ratio l：2,the wall material concentration 20% （w/v） ,the pressure of emulsion homogenization 30MPa （twice） ,the inlet air temperature 140℃,outlet air temperature 80℃.