不同壁材选择对姜油树脂微胶囊化的影响  

The Affect of Ginger Oleoresin Microencapsulating from Different Shell-materials

作　　者：孙翠玲[1] 薛梅[1] 张美玲[1] 于大胜[1] 

机构地区：[1]莱芜职业技术学院,山东莱芜271100

出　　处：《食品研究与开发》2012年第2期98-100,共3页Food Research and Development

摘　　要：测定麦芽糊精(DE=7)与大豆蛋白、麦芽糊精(DE=14)与大豆蛋白、麦芽糊精与明胶、麦芽糊精与酪蛋白等不同壁材组合的黏度及壁材不同配比时包埋率和溶解性,研究不同壁材对姜油树脂微胶囊化的影响。结果表明,在不同的壁材组合中,在大豆蛋白与麦芽糊精比例一定的情况下,高DE值的麦芽糊精与大豆蛋白混合壁材的水溶液黏度值较小,且当麦芽糊精:大豆蛋白为2∶1时,得到的微胶囊产品具有较高的包埋率和溶解性。The article studied the effect of ginger oleore microencapsulating by determinating the embedding rate and the ratio of solubility of different shell-materials,such as maltodextrin（DE=7）and soy protein,maltodextrin（DE=14）and soy protein,maltodextrin and gelatin,maltodextrin and casein combinations.The results showed that the shell-materials in different combinations,in the ratio of soy protein and maltodextrin certain circumstances,the solution viscosity from mixed aqueous solution of high DE value of maltodextrin and soy protein was smaller.When the maltodextrin：Soy protein was 2∶1,the obtained microcapsule product had a high embedding rate and solubility.

关 键 词：姜油树脂 微胶囊 壁材 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]