湿法配方乳粉中多不饱和脂肪酸微胶囊化研究

Study on microencapsulation of polyunsaturated fatty acids in wet formula milk powder

多不饱和脂肪酸一般具有异味,应用到乳粉中需要实施微胶囊化,故探索利用大豆分离蛋白进行油脂的微胶囊制备。通过测定不同温度下制得的大豆分离蛋白-麦芽糊精复合物的乳化活性、乳化稳定性及疏水性来研究大豆分离蛋白在油脂微胶囊化前后的结构变化,采用红外光谱法对大豆分离蛋白-麦芽糊精复合物的红外光谱图进行表征。结果表明,随着时间的增长,大豆分离蛋白-麦芽糊精复合物的乳化活性和乳化稳定性降低,疏水性随着温度的增加呈变强的趋势;由不同温度下制得的油脂微胶囊产品表面油含量、总油含量和包埋率等可知,当包埋温度为50℃时,微胶囊的油脂包埋率最高,达97.72%。研究结果可为开发具有辅助记忆功能的配方乳粉提供参考。

Unsaturated fatty acids generally have peculiar smell,which entails the application of microencapsulation in the milk powder products.Therefore,this paper explored the preparation of microencapsulation of the soy protein isolate for mixed oils and fats.By measuring the emulsification activity,emulsion stability and hydrophobicity of the soy protein isolate-maltodextrin complex prepared at different temperatures,the structure of the soy protein isolate before and after microencapsulation of the oil was characterized.The results show that the emulsification activity and emulsion stability of the soy protein isolate-maltodextrin complex decrease with passage of time,and the hydrophobicity becomes stronger with the increase of temperature.As is shown from the oil content,total oil content and embedding rate of the microcapsules prepared at different temperatures,when the embedding temperature being 50℃,the microcapsules have the highest fat embedding rate,up to 97.72%.The results would help the development of formula milk powder to assist the memory function of the agea people.