肉桂醛对乳清浓缩蛋白微胶囊品质的影响

Effect of Cinnamaldehyde on the Quality of Whey Protein Concentrate Microcapsules

为提高乳清浓缩蛋白(Whey protein concentrates,WPC)微胶囊的稳定性和包封率,利用肉桂醛(Cinnamaldehyde,CA)修饰WPC稳定的微胶囊界面。通过粒径、包封率、含水量、溶解性和微观结构等优化微胶囊的制备工艺,评价添加CA对WPC微胶囊品质的影响。结果表明,WPC浓度为5%,油相含量为5%时,添加1%CA的微胶囊包封率高达92.12%,而不添加CA的微胶囊包封率仅为55.68%。添加CA使微胶囊饱满圆润,表面致密光滑,能提高低油含量并稳定高油含量微胶囊的包封率,在一定程度改善其溶解特性,为蛋白微胶囊及其相关功能产品的开发提供信息。

To improve the stability and encapsulation efficiency(EE)of whey protein concentrate(WPC)microcapsules,cinnamaldehyde(CA)was used to modify the interface of WPC stablized microcapsules.To optimize the preparation process of microcapsules,the particle size,EE,water content,solubility and microstructure were evaluated,and the effect of CA addition on the quality of WPC microcapsules was also assessed.The results indicated that when the WPC concentration was 5%and the oil phase content was 5%,the EE of WPC microcapsules with 1%CA was the highest,up to 92.12%,while the EE of microcapsules without CA was only 55.68%.CA addition made the microcapsule particles more plump and smooth.And the surface of microcapsules became dense and smooth.At the same time,the addition of CA was beneficial to improve the EE of low-oil content microcapsules and stabilize the EE of high-oil content microcapsules.To a certain extent,CA slightly improved the dissolution characteristics of high-oil content microcapsules.This research provided information for the development of protein microcapsules and related functional products.