以聚合乳清蛋白为壁材的苦荞黄酮微胶囊化及其品质分析

Microencapsulation and Quality Analysis of Tartary Buckwheat Flavonoids Using Polymerized Whey Protein as Wall Material

为探索热诱导的聚合乳清蛋白(polymerized whey protein,PWP)在微胶囊壁材上的应用,得到包埋率较好、品质优良的苦荞黄酮微胶囊。采用锐孔-凝固浴法,以包埋率为指标,通过单因素试验和响应面优化试验设计,得最佳工艺参数为芯壁比1∶9.24(g/g)、CaCl2质量分数1.43%、搅拌时间52.23 min。在此工艺条件下,制得的苦荞黄酮微胶囊为圆整的球形颗粒,表面疏松多孔且分布均匀,其微胶囊包埋率达到92.85%,载药量为9.29%,水分质量分数为7.10%。结果表明,以热诱导的PWP为唯一壁材的苦荞黄酮微胶囊,品质较优,感官较佳,具有良好的贮藏稳定性和缓释性,芯材可免受胃液的破坏并在肠道中完全释放,是一种较好的新型食品微胶囊壁材。

Polymerized whey protein(PWP),a thermally induced polymer,has good film-forming properties and gel properties.In this study,we attempted to fabricate microcapsules containing tartary buckwheat flavonoids with PWP as the wall material by piercing-solidifying incuber method.The optimization of process parameters for improved microencapsulation efficiency was done using one-factor-at-a-time method and response surface methodology.It turned out that the optimal experimental conditions were as follows:ratio of core to wall materials,1:9.24(g/g);concentration of CaCl2,1.43%and stirring time,52.23 min.Under these conditions,microcapsules with microencapsulation efficiency of 92.85%,drug-loading efficiency of 9.29%;and moisture content of 7.10%were obtained as spherical particles with a loose and porous surface.The microencapsuled tartary buckwheat flavonoids had good sensory quality,storage stability and sustained release capacity.It was rarely released in the gastric juice environment but exhibited good release performance in the intestinal environment.Thus,PWP could be used in the food industry as a novel microcapsule wall material.