内源乳化凝胶法制备微米级海藻酸微胶囊的研究  

Studies on the Production of Micron-size Alginate Beads by Emulsification/Internal Gelation

作　　者：王艳[1] 管斌[1] 孔青[1] 郑君[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品与发酵工业》2007年第12期76-78,82,共4页Food and Fermentation Industries

摘　　要：内源乳化凝胶法中的一些物理化学参数(海藻酸钠浓度,乳化剂用量,水与油体积比等)影响海藻酸微胶囊的大小及粒径分布,文中对这些物理化学参数进行了研究。实验表明:微胶囊的平均粒径随着内部水油相体积比的增高和乳化剂Span80用量的增大而减小,随着海藻酸钠浓度的增大而增大。制备平均粒径为40～60μm海藻酸微胶囊的最佳工艺条件是:海藻酸钠浓度为15g/L,乳化剂Span 80用量为0.7%,水与油的体积比为1:8,CaCO_3与NaALG质量比为1:5。内源乳化凝胶法对大规模生产较小粒径的微胶囊有广阔的前景。Some physico-chemical parameters （alginate concentration, emulsifier concentration, internal water to oil ratio） which influenced the production and size of alginate beads in emulsification-internal gelation method were researched. The diameter decreased with the increasing of internal ratio of water to oil, emulsifier Span80 concentration, but increased with the increasing of alginate concentration. The results showed that the optimal conditions for the production of alginate beads with the mean diameter of 40～60μm were. alginate concentration 1.5 % （w/v）, emulsifier Span80 concentration 0.7 % （v/v）, the ratio of water to oil 1 ： 8 （v/v） and the ratio of CaCO3 to NaALG 1 ： 5（w/w）, The results demonstrated that the emulsification-internal gelation Was promising for large-scale immobilization.

关 键 词：海藻酸微胶囊 凝胶化 物理化学参数 

分 类 号：TQ460[化学工程—制药化工]