β-环糊精包合蛋黄卵磷脂工艺的研究

Study on the technology of preparing egg yolk lecithin with β-cyclodextrin

微胶囊化蛋黄卵磷脂,可以充分保持蛋黄卵磷脂原有的活性,拓宽其在食品加工中的应用范围。本研究以β-环糊精为壁材,通过包结络合法制备蛋黄卵磷脂微胶囊,选取包埋率作为制备工艺的优化指标,通过单因素和正交实验,分别考察乳化剪切速率、壁材芯材比、单甘酯:蔗糖酯配比及单甘酯:蔗糖酯用量对蛋黄卵磷脂微胶囊包埋效果影响,实验结果表明,蛋黄卵磷脂微胶囊制备最佳工艺条件为:剪切速率5000 r/min,壁材芯材比4∶1,单甘酯、蔗糖酯用量1%,单甘酯、蔗糖酯用量配比为1∶9,在此工艺条件下进行了验证实验,得蛋黄卵磷脂微胶囊包埋率为65.81%±1.65%。因此,β-环糊精可作为蛋黄卵磷脂微胶囊的良好包埋壁材。

Microencapsulation of egg yolk lecithin can fully maintain the original activity of yolk lecithin and broaden its range of application in food processing.In this study,egg yolk lecithin microeapsules were prepared by inclusion complexing method with/3 -cyclodextrin as wall material,select optimal embedding rate as the index of the preparation process, through single factor and orthogonal experiments, respectively to study the effects of shearing rate, core walt material ratio, monoglyceride sucrose ester and monoglyceride ratio ester：sucrose ester content of egg yolk lecithin micro encapsulation effect, the experimental results showed that the egg yolk lecithin microcapsules were prepared by the optimum conditions were ： the shear rate of 5000 r/min, the wall material of core material than 4： 1, monoglyceride and sucrose ester content of 1%, monoglyceride and sucrose ester content ratio was 1：9,in this process under the condition of test, hadegg yolk lecithin micro encapsulation rate of 65.81% - 1.65% .Therefore,β-cyclodextrin can be used as a good embedding material for egg yolk lecithin microcapsules.