雨生红球藻虾青素酯微胶囊制备及其稳定特性研究

Study on preparation and stability of microcapsule containing esterified astaxanthins from Haematococcus pluvialis

对复凝聚法制备虾青素酯微胶囊的工艺和稳定性进行了系统研究。过程以乳清蛋白和阿拉伯胶为壁材,通过考察p H、乳清蛋白/阿拉伯胶比、壁材总浓度和壁芯比对虾青素酯包埋率的影响,优化虾青素酯微胶囊制备工艺,并采用包埋率和幂律函数模型对不同p H条件下虾青素酯微胶囊的稳定性、抗离心力强度和释放机制进行了表征。结果表明:虾青素酯微胶囊的最佳制备工艺条件为:p H 4.0,乳清蛋白/阿拉伯胶质量比为2.0(w/w),壁材总浓度为2.0%(w/v),壁芯比为1.0(w/w),该工艺条件下制备的微胶囊平均粒径(d)为15.4±0.4 nm,包埋率为86.2±2.4%;p H环境对虾青素酯微胶囊的稳定性和机械强度具有显著影响,且在p H 4.0条件下,虾青素酯微胶囊具有最佳的稳定性和机械强度。

In this paper, systematic research on technique and stability of esterified astaxanthins microcapsule prepared by complex coacervation method was carried out. Using whey protein and gum Arabic as the wall material, by investigating the effects of pH, ratio of whey protein and gum Arabic, total wall material concentration and wallcore ratio on encapsulation efficiency of esterified astaxanthins, the preparation technique of esterified astaxanthins microcapsule was optimized, meanwhile, the stability, anti-centrifugal strength and release mechanism of esterified astaxanthins microcapsules were also investigated under different pH conditions by encapsulation efficiency and power-law function model. The results showed that the optimum preparation conditions for microcapsules were as following： pH 4.0, the ratio of whey protein/Gum arabic was 2.0 （w/w）, the total concentration of wall materials was 2.0% （w/v）, the ratio of wall material to core material was 1.0 （w/w）. Under such conditions, the average particle size was 15.4± 0.4 μm and encapsulation efficiency was 86.2 ±2.4% ; pH condition has a significant effect on the stability and mechanical strength of esterified astaxanthins microcapsule, and both stability and mechanical strength of esterified astaxanthins microcapsules reached their highest with pH4.0.