以改性魔芋胶为主要壁材的核桃油微胶囊制备

Study on the preparation of walnut oil microcapsule used modified konjac gum as main wall material

核桃油中含有大量不饱和脂肪酸,为防止核桃油氧化,拓宽核桃油的应用范围,以改性魔芋胶为主要壁材,采用喷雾干燥法制备核桃油微胶囊,采用响应曲面法中Box-Behnken模式优化核桃油微胶囊的配方工艺,并对配方优化的产品进行货架寿命、微观结构分析测试。结果表明,核桃油微胶囊的最佳配方是核桃油含量34.9%,改性魔芋胶含量29.1%,大豆分离蛋白(SPI)含量18.2%,麦芽糊精含量16.8%,单甘酯含量1%,由此配方制得的核桃油的包埋率达到90.48%。产品呈球状、大小均一、表面无裂纹和孔隙、货架寿命延长。

Walnut oil is rich in unsaturated fatty acids.To avoid the oxidation and broaden the use of walnut oil, walnut oil microcapsule was produced by spray drying method using modified konjac gum as main wall materials. Box-Behnken mode of response surface methodology was applied to optimize the formula of products.Then the shelf-life, microstructure of microencapsulated walnut oil were evaluated. The results showed that the optimal formula of the walnut oil microcapsule was walnut oil 34.9%, modified konjac gum 29.1 %, soybean protein isolate 18.2%,maltodextrin 16.8%,glycerin monostearate 1%, and the microencapsulation efficiency could reach 90.48% under optimal conditions.The microcapsules containing walnut oil were particles of spherical shape with no crack and no hole on the surface.The particle size showed uniform.Moreover,the shelf-life of walnut oil was prolonged.