摘要
采用野木瓜籽油作为原料,利用高活性干酵母作为壁材,包埋野木瓜籽油,并借助响应曲面法获得最佳工艺参数。结果显示:包埋温度为46℃、包埋时间5.1h、芯材比0.96∶1时,包埋率可达39.56%。通过光学显微镜对微胶囊的观察显示:野木瓜籽油微胶囊表面光滑平整、无油滴,包埋后的酵母细胞质壁发生分离。微胶囊的抗氧化试验结果显示,微胶囊可大大提高野木瓜籽油的抗氧化性,可有效延长其货架期。
Using Stauntonia chiensis DC seeds oil as a raw material, high active dry S.cerevisiae as a cover, and the response surface method as data statistic method, we explored the best technological parameters for embedding microcapsules. The results of optimum embedding conditions were as follow： the temperature is 46℃, time of 5.1 h and the ratio of oil to yeast is 0.96∶1（g/g）. Under these conditions, the average embedding rate is 39.56%. Observation of microcapsules by optical microscopy shows： the surface of microcapsules is smooth and the plasmolysis occurs.The results of the antioxidant experiment show： microencapsulation can greatly improve the antioxidant properties of S.chinensis DC seeds oil. This effectively extend its shelf life.
作者
荆佳伊
张惟广
JING Jia-yi ZHANG Wei-guang(College of Food Science,Southwest University,Beibei Chongqing 400716, China National Demonstration Center for Experimental Food Science and Technology Education,Southwest University, Beibei Chongqing 400716, China)
出处
《食品与发酵科技》
CAS
2017年第5期30-35,共6页
Food and Fermentation Science & Technology
关键词
野木瓜籽油
微胶囊
酵母
响应曲面法
S.chinensis DC Seeds Oil
microcapsule
S.cerevisiae
response surface method
