摘要
以魔芋胶(KGM)和大豆分离蛋白(SPI)为壁材,分子蒸馏单甘酯(GMS)为乳化剂,应用响应面分析法进行配方优化,以喷雾干燥法制备了扁杏仁油微胶囊,并对扁杏仁油微胶囊的包埋率、抗氧化性、微观结构进行测试。结果表明:扁杏仁油微胶囊最佳配方是扁杏仁油质量分数27%,魔芋胶质量分数2.8%,分子蒸馏单甘酯质量分数1.8%,大豆分离蛋白质量分数68.4%,制得的扁杏仁油微胶囊包埋率达到93.9%。产品表面光滑,粒径均匀,具有抗氧化稳定性。
Taking konjac glucomannan（KGM） and soy protein isolate（SPI） as materials of wall and glycerol monostearate（GMS） as emulsifier,the micro-encapsulation of flat almond oil was prepared by spray-drying method.The prescription of micro-encapsules was optimized with response surface methodology（RSM）,and the micro-encapsulation efficiency,anti-oxidation and microstructure of flat almond oil micro-encapsules was investigated.The result indicated that the optimal composition of the micro-encapsules was as follows：almond oil 27%,KGM 2.8%,GMS 1.8%,SPI 68.4%.The micro-encapsulation efficiency of the production was 93.9%.And the products of almond oil micro-encapsule were in good antioxidation,smooth surface and uniform particle sizes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第5期246-249,共4页
Science and Technology of Food Industry
基金
陕西省农业攻关项目(2008K01-23)
关键词
扁杏仁油
微胶囊
喷雾干燥
响应曲面法
flat almond oil
micro-encapsulation
spray-drying
response surface methodology（RSM）
