蓝莓花色苷的微胶囊化  

Study on the Microencapsualtion of Blueberry Anthocyanins

作　　者：李颖畅[1] 吕春茂[2] 孟宪军[2] 马勇[1] 于娜[2] 

机构地区：[1]渤海大学生物与食品科学学院 [2]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品与发酵工业》2010年第6期71-75,共5页Food and Fermentation Industries

基　　金：沈阳市青年人才计划项目(1081240-1-02)

摘　　要：以大豆分离蛋白-麦芽糊精为复合壁材和β-环糊精-麦芽糊精-阿拉伯胶3种物质为壁材对蓝莓花色苷进行微胶囊化。以大豆分离蛋白-麦芽糊精为壁材对蓝莓花色苷微胶囊化的工艺条件为:大豆分离蛋白与麦芽糊精质量比3∶7,芯材∶壁材质量4∶96,固形物含量150g/L,此工艺条件下的微胶囊化产率为79.53%,微胶囊化效率为92.48%。以β-环糊精-麦芽糊精-阿拉伯胶为壁材微胶囊化蓝莓花色苷的工艺条件为:芯材与壁材质量比3∶97,β-环糊精∶麦芽糊精质量比为1∶2,阿拉伯胶占总固形物质量的7.5%,固形物含量为200g/L,此工艺条件下的微胶囊化产率为78.64%,微胶囊化效率为93.58%。微胶囊产品在模拟胃液环境中释放率比较高,在模拟胃液环境中停留60min后,释放率均达到90%以上。蓝莓花色苷微胶囊化后,光、热稳定性提高。Microencapsulation of blueberry anthocyanins was studied by mixture of soybean protein isolation （SPI）-maltodextrin and β-cyclodextrin-maltodextrinn-arabic gum which was the wall materials. The optimum technology parameters were ： the ratio of soybean protein isolation （SPI） and maltodextrin was 3 ： 7, the proportion of core mateials to wall mateials was 4： 96, the emulsion concentration was 150 g/L. Microencapsulation yield was 79. 530/0 and microeneapsulation efficiency was 92.48%. The optimum technology parameters for β-cyelodextrin, maltodextrin and arabic gum as wall materials were ： the ratio of core materials to wall materials 3： 97, β-cyclodextrinto mahodextrinn 1： 2, arabic gum 7.5% , emulsion concentration 200 g/L. Microencapsulation yield was 78.64% and microencapsulation efficiency was 93.58%. Anthocyanins of microencapsulation has higher releasing rate in vitro. Releasing rate could exceed to 90% after 60 rain in simulated gastric juice. The temperature and light stability of microencapsulation of bluberry anthocyanins was improved.

关 键 词：蓝莓花色苷 壁材 微胶囊化 

分 类 号：TQ461[化学工程—制药化工]