Microencapsulation of Fish Oil by Simple Coacervation of Hydroxypropyl Methylcellulose  

作　　者：WU, Ke-Gang CHAI, Xiang-Hua CHEN, Yue 

机构地区：[1]Food Science and Bioengineering Department, Guangdong University of Technology, Guangzhou, Guangdong 510090, China [2]Biology Department, Shantou University, Shantou, Guangdong 515063, China

出　　处：《Chinese Journal of Chemistry》2005年第11期1569-1572,共4页中国化学（英文版）

基　　金：Project supported by the Doctoral Foundation of Guangdong Natural Science Foundation （No. 04300744）.

摘　　要：To improve the oxidative stability and application of fish oil, it was microencapsulated by simple coacervation followed by spray drying. Simple coacervation took place by adding malt dextrin into the emulsion of fish oil and hydroxypropyl methylcellulose （HPMC） solution. Influences of several process parameters on the microencapsulation were evaluated and the oxidative stability and microstructure of microcapsules were analyzed. Results showed that the coacervation could be observed only when dextrose equivalent value （DE value） of malt dextrin, concentration of HPMC solution and fish oil percentage in microcapsules were no more than 20. 5% and 40%, respectively. Moreover, microencapsulation efficiency was higher at HPMC solution concentration of 4% and fish oil percentage of less than 30%. The oxidative stability of fish oil was improved by the microencapsulation and done best in the ease of replacing malt dextrin by 40% with acacia. Scanning electronic microscopic photographs showed that the microcapsule obtained was a round, smooth and hollow microcapsule with its wall made up of innumerable small and solid submicrocapsules with the core of fish oil.To improve the oxidative stability and application of fish oil, it was microencapsulated by simple coacervation followed by spray drying. Simple coacervation took place by adding malt dextrin into the emulsion of fish oil and hydroxypropyl methylcellulose （HPMC） solution. Influences of several process parameters on the microencapsulation were evaluated and the oxidative stability and microstructure of microcapsules were analyzed. Results showed that the coacervation could be observed only when dextrose equivalent value （DE value） of malt dextrin, concentration of HPMC solution and fish oil percentage in microcapsules were no more than 20. 5% and 40%, respectively. Moreover, microencapsulation efficiency was higher at HPMC solution concentration of 4% and fish oil percentage of less than 30%. The oxidative stability of fish oil was improved by the microencapsulation and done best in the ease of replacing malt dextrin by 40% with acacia. Scanning electronic microscopic photographs showed that the microcapsule obtained was a round, smooth and hollow microcapsule with its wall made up of innumerable small and solid submicrocapsules with the core of fish oil.

关 键 词：fish oil hydroxypropyl methylcellulose malt dextrin microencapsulafion simple coacervation 

分 类 号：O636.1[理学—高分子化学]