酵母细胞微胶囊化丁香油的研究  

Microencapsulation of Clove Oil by Utilizing Yeast Cell

作　　者：王金宇[1,2] 李淑芬[1] 关文强[3] 

机构地区：[1]天津大学化工学院绿色合成与转化教育部重点实验室 [2]河北科技大学生物科学与工程学院,河北石家庄050018 [3]国家农产品保鲜工程技术研究中心

出　　处：《食品科学》2006年第4期154-157,共4页Food Science

摘　　要：以干啤酒酵母细胞为壁材制备丁香油微胶囊。通过正交试验考察了包埋温度、包埋时间、心材比等因素对微胶囊化丁香油的影响。结果表明,选择包埋温度70℃、包埋时间9h和心材比为1ml/g的条件比较适宜,微胶囊中丁香油包埋率可达41.26%。通过显微镜观察,微胶囊呈球形,大小均一,细胞质内充满亮亮的精油。通过馒头防腐实验,表明丁香油微胶囊具有一定的缓释抑菌效果。The microcapsule of Clove Oil （CO） was prepared by utilizing dried beer yeast（S, cerevisiae） cell as wall materials. The effects of encapsulating temperature, encapsulating time and the ratio of CO to yeast on microencapsulation of CO were investigated by orthogonal experiment design. The results showed that the yield of CO encapsulated in yeast-based microcapsule can reach 41.26% under the conditions of encapsulating temperature at 70 ℃, encapsulating time of 9h and the ratio of CO to yeast as 1ml/g. The morphology of the microcapsule containing CO observed by microscope is global, with homogeneous size. A major proportion of the cytoplasm is occupied by the twinkling CO. The product has some antiseptic sustaining-release effect on the steam bread.

关 键 词：微胶囊 干啤酒酵母 丁香油 正交试验 缓释 抑菌效应 

分 类 号：TS202.3[轻工技术与工程—食品科学]