籼米多孔淀粉制备及微藻油DHA微胶囊化的研究  

Study on porous starch preparation and adsorption micro-algae oil DHA microcapsules

作　　者：张忠[1] 胡居吾[1] 熊华[1] 杜研学[1] 白春清[1] 蒋研[1] 李婕[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2012年第1期211-213,216,共4页Science and Technology of Food Industry

基　　金：国家"863"计划项目(2008AA10Z332);江西省研究生创新专项资金

摘　　要：采用α-淀粉酶和糖化酶水解籼米淀粉制备多孔淀粉,为优化制备条件,以吸油率为指标,对水解温度、pH、反应时间、酶配比等参数进行了研究,并将多孔淀粉吸附微藻油DHA作为芯材,以包埋率为指标,考察不同含量的多孔淀粉对包埋率的影响,并测定水分含量。结果表明:以酶配比8:1,pH4.5,温度45℃,水解12h,多孔淀粉吸油率最高为104.12%,用于微藻油DHA微胶囊化,包埋率达到92.08%,水分含量为3.78%,基本符合添加于奶粉的要求。In order to optimize preparation conditions of rice porous starch,the effect of hydrolysis temperature,pH,reaction time,enzyme ratio of glucoamylase and α-amylase were investigated by setting micro-algae oil DHA adsorption ratio as an index.Results indicated that the optimum conditions were enzyme ratio 8：1,pH4.5,temperature 45℃,hydrolyzed 12 hours.Using the porous starch absorbed micro-algal oil as core materials,the spray-dried microcapsules had an encapsulation efficiency of 92.08%,a moisture content of 3.78%,and the two values were both according with basic requirements of milk powder.

关 键 词：多孔淀粉 DHA 微胶囊 包埋率 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]