摘要
复合凝聚微胶囊技术是将芯材制备乳状液后,将溶液中的连续相中的壁材在分散相(芯材)液滴周围沉淀形成壁(胶囊),其胶囊固化后具有耐高温高湿特性。试验采用明胶和阿拉伯胶为壁材,谷氨酰胺转氨酶(TG)为固化剂,通过控制复合凝聚和固化两个过程中体系的pH,制备出较佳的橘油微胶囊。通过对橘油微胶囊进行形态观测、体系浊度分析、耐热分析以及热重分析,得出较优pH条件。优化的微胶囊制备条件如下:明胶/阿拉伯胶比例为1:1,壁材浓度为1%,芯壁比为1:2,复合凝聚pH为4.0,固化p H为6.0。
The basic principle involved in complex coacervation is to form the core material emulsion and then precipitate wall material components of the continuous phase around the droplets of the discontinuous phase（core material emulsion）to form a wall（capsule）. The hardening microcapsule has the characteristics such as high temperature resistance and high humidity resistance. In this study, gelatin and gum arabic were selected as wall material and transglutaminase（TG） was selected as a hardening agent. The orange oil microcapsules were prepared by controlling the p H in the process of coacervation and hardening. The optimized p H conditions were achieved by analyzing morphological observation, the turbidity of reaction system, heat resistant analysis as well as the thermal gravimetric analysis of freeze-dried samples. The optimized microcapsule preparation conditions were as follows： the gelatin/gum arabic was 1：1, wall material concentration was 1%, core/wall ratio was 1：2, the p H of the coavervation was 4.0, the hardening p H was 6.0.
出处
《食品工业》
北大核心
2017年第12期49-52,共4页
The Food Industry
基金
陕西科技大学博士科研启动基金(BJ11-13)
陕西省教育厅项目(16JK1104)
