苏子油的微胶囊化技术研究  

Study on the Microencapsulation of Perilla Oil

作　　者：崔凯[1] 丁霄霖[1] 

机构地区：[1]无锡轻工大学食品学院

出　　处：《中国粮油学报》1997年第6期36-39,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：本研究以大豆分离蛋白、麦芽糊精为壁材，优化确定壁材、心材配方及工艺条件，采用喷雾干燥法对苏子油进行了微胶囊包埋，并对包埋产品的脂肪酸组成进行了比较分析。结果表明产品中亚麻酸没有损失。在此基础上用ＤＳＣ测定出该壁材的玻璃化温度为６５．９℃，从而为该产品的常温储藏提供了理论依据。erilla seed oil(PSO)was microencapsulated with the method of spray drying using the soybean protein and maltodextrin as the principal wall materials.The fatty acid composition of the product was analysed and compared with Perilla oil.The result indrcated that the linolenic acid in microencapsulating PSO did not lost during processing.Furthermore,the glass transition temperature(Tg) of the wall material was determined by DSC and its Tg was 65.9℃。 This provided a theoretical basis for the storage of the product in mormal temperature.

关 键 词：苏子油 微胶囊 脂肪酸 玻璃化 工艺 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]