摘要
以玉米胚芽油为芯材,CMC和大豆分离蛋白为壁材,单甘酯与蔗糖酯为乳化剂,对喷雾干燥法制备玉米胚芽油微胶囊的工艺条件进行研究。确定制备玉米胚芽油微胶囊的最佳工艺条件为乳化剂(单甘酯:蔗糖酯=1:4)添加量为2%,CMC与大豆分离蛋白之间的比例为1:5,复合壁材添加量为22%,芯材添加量为18%,乳化温度为80℃、乳化时间为9min,在最优条件下制得的的微胶囊包埋率为82.4%,制得的玉米胚芽油微胶囊为乳白色粉末,密度0.57g/cm3,含水量2.31%,其氧化稳定性明显高于未经过包埋的玉米胚芽油。
In this paper, corn germ oil was microencapsulated using CMC and SPI raw wall material and glycerol monostearate （GMS） and sucrose esters （1：4） as emulsifier. The optimum microencapsulation conditions for corn germ oil was determined as： emulsifier 2%, CMC-SPI ratio 1：5, CMC-SPI mixture 22%, corn germ oil 18%; emulsifying temperature 80 ℃, and emulsifying time 9 rain. The microcapsule embedding rate was 82.4% under optimum conditions. The microencapsulated corn germ oil was of milkiness, with its density and moisture being of 0.57 g/cm3 and 2.31%, respectively.
出处
《现代食品科技》
EI
CAS
2011年第2期173-177,共5页
Modern Food Science and Technology
关键词
玉米胚芽油微胶囊
玉米胚芽油
壁材
微胶囊化
microencapsulation of corn germ oil
corn germ oil
wall material
microencapsulation
