微胶囊化核桃粉末油脂制备工艺及其氧化稳定性研究

Research on Preparation Technology of Microencapsulated Walnut Powder Oils and Oxidative Stability

采用喷雾干燥方法制备微胶囊化核桃粉末油脂,对微胶囊化工艺条件进行优化,并分析粉末油脂的微观结构及其氧化稳定性。通过响应面试验优化微胶囊化核桃粉末油脂的制备工艺为:核桃油质量分数25.03%、大豆分离蛋白质量分数24.88%、卵磷脂添加量1.97%、均质压力20.12 MPa,此时粉末油脂的包埋率为94.32%。高包埋率粉末油脂的微观结构呈现较规则的球形,囊壁完整性较好,且表面光滑,结构致密。此外,不同包埋率粉末油脂的氧化诱导时间存在显著差异,微胶囊包埋技术能够提高核桃油的氧化稳定性,并且包埋率越高,粉末油脂的氧化稳定性越好。

Microencapsulated walnut powder oils was prepared by spray drying, and technological conditions of microencapsulation was optimized. The microstructure and oxidative stability of powder oils were analyzed. The technological parameters of microencapsulated walnut powder oils were determined by response surface methodology to optimize prepara tion technology as following : mass fraction of walnut oil was 25.03%, mass fraction of soybean protein isolate was24.88%, adding amount of lecithin was 1.97%, homogeneous pressure was 20.12 MPa. The microencapsulation effciency of powder oil was 94.32%. The microstructure of powder oil with high microencapsulation effciency was spherical and the integrity of microcapsule wall was better, which had smooth surface and dense structure. In addition, oxidative induction period of powder oil with different microencapsulation effciency had significant differences. Microencapsulation technology could improve the oxidation stability of walnut oil. The higher microencapsulation effciency was, the better the oxidation stability of powder oil was.