三氯蔗糖微胶囊的制备与工艺优化

Preparation and Process Optimization of Sucralose Microcapsules

为延缓三氯蔗糖甜味特性,采用微胶囊技术对三氯蔗糖进行包埋处理。选择大豆分离蛋白和海藻酸钠为壁材,三氯蔗糖为芯材,采用复合凝聚法制备三氯蔗糖微胶囊。以微胶囊产率为评价指标,利用单因素试验和响应面优化法确定最佳制备条件,并对其形态等进行表征。研究结果表明,微胶囊的最佳制备工艺:复凝聚pH值为3.01,芯壁质量比为1.27,大豆分离蛋白和海藻酸钠的质量比为3.01,壁材质量浓度为0.0304 g/mL。按此工艺条件制备的三氯蔗糖微胶囊呈完整球形,表面光滑平整,粒径约为50μm,产率可达75.19%。

In order to retard the sweetness characteristics of sucralose,microencapsulation technology was used to encapsulate sucralose.Soybean isolate protein and sodium alginate were selected as wall materials and sucralose as the core material,and the composite coalescence method was used to prepare sucralose microcapsules.Microencapsulation yield was used as the evaluation index.The optimum preparation conditions were determined using one-factor test and response surface methodology,while the morphology and other characteristics were characterized.The results of the study showed that the optimal preparation process of microcapsules was as follows:the compound coagulation pH value was 3.01,the mass ratio of core to wall was 1.27,the mass ratio of soybean isolate protein and sodium alginate was 3.01,and the wall mass concentration was 0.0304 g/mL.The sucralose microcapsules prepared according to this process condition were in complete spherical shape with smooth andflat surface,and the particle size was about 50μm,with the yield up to 75.19%.