作　　者： ; ; ; ; ;

机构地区： 青岛农业大学食品科学与工程学院

出　　处： 《中国食品学报》 2012年第11期64-68,共5页

摘　　要： 采用大豆分离蛋白(SPI)和阿拉伯胶(GA)为壁材,以甜橙油为模式芯材,通过复凝聚法结合真空冷冻干燥技术制备甜橙油微胶囊。考察了戊二醛和葡萄糖对甜橙油微胶囊包埋产率和包埋效率的影响。采用光学显微镜和扫描电子显微镜对微胶囊粒径、微观结构进行表征。研究结果表明在固形物质量分数5%,芯材载量20%,SPI∶GA=1时调节pH到4,室温下850r/min搅拌30min,加入1%的葡萄糖反应1h,真空冷冻干燥得到微胶囊。此时包埋产率和效率分别达到75.06%和93.5%。该方法制备的甜橙油微胶囊平均粒径是11.226μm,胶囊表面光滑,颗粒均匀,色泽淡黄,香味愉悦。本研究结果说明SPI和GA具有良好的相容性,葡萄糖作为一种改良剂可显著改善微胶囊的性能。 The effect of glutaraldehyde and glucose on preparation of sweet orange oil microcapsule by the complex coacervation between soybean protein isolate（SPI） and gum Arabic（GA） was investigated and the microcapsules produced under optimized conditions were characterized by SEM in this paper. The results showed that the optimum glucose dosage and incubation time were 1% and 1 h respectively under the total solid concentration 5%, core load 20%, SPI/GA ratio 1∶1, pH 4.0, and stirring at 850 r/min for 30 min. Under these conditions, the microencapsulation yield and microencap-sulation efficiency reached 75.06% and 93.5% respectively. The microcapsules have a smooth outer surface and uniform size distribution of 11.226 μm in diameter. It is indicated that SPI is quite compatible with GA for flavor microencapsu-lation and glucose as a modifier can significantly improve the microencapsulation performance of the GA/SPI system.

关 键 词： 大豆分离蛋白 阿拉伯胶 复凝聚 甜橙油

领　　域： [轻工技术与工程] [轻工技术与工程]