内源乳化法制备海藻酸钠/羽毛蛋白复合微球的工艺研究

Study on the optimum preparation of sodium alginate/feather protein composite microspheres by emulsification/internal Gelation

通过单因素试验对内源乳化凝胶化法制备海藻酸钠/羽毛蛋白复合微球的工艺参数进行了研究,探讨了海藻酸钠与羽毛蛋白的质量比,乳化剂Span80的用量、油(液体石蜡)/水两相体积比、纳米碳酸钙与海藻酸钠质量比等参数对复合微球形貌与粒径分布的影响。结果表明:最佳的工艺参数为:固定海藻酸钠浓度为37.5g/L时,海藻酸钠与羽毛蛋白质量比为2∶1、油水比为2∶1、乳化剂用量为海藻酸钠质量的4%、纳米碳酸钙用量为海藻酸钠质量的13.3%。在此条件下制备的微球形态良好,粒径分布均匀,平均粒径大小为184μm左右。

The technological parameters of emulsification/internal gelation for sodium alginate/feather protein composite microspheres were optimized by single factor experiments. The influence of the mass ratio of sodium alginate to feather protein, emulsifier Span80 concentration, volume ratio of the oil （liquid paraffin） to water, and the mass ratio of nano calcium carbonate to sodium alginate on the morphology and particle size distribution of the composite microspheres were studied. The results showed that the optimized conditions for the preparation of microspheres with average diameter 184 /＊m,good morphology and uniform distribution were：37. Sg/Lof the sodium alginate,2 ： 1 of the mass ratio of sodium alginate to feather protein,2 = 1 of the volume ratio of the oil （liquid paraffin） to water,the mass ratio of sodium alginate/ emulsifier was 100 ： 4,and the mass ratio of sodium alginate/calcium carbonate was 100 ： 13.3.