以大豆分离蛋白为壁材喷雾干燥法制备芥末油微胶囊  

Microencapsules of mustard oil prepared by spray-drying technique using soy protein isolated as wall material

作　　者：盖旭[1] 李荣[1] 姜子涛[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《中国调味品》2012年第3期72-75,共4页China Condiment

基　　金：天津市自然科学基金资助课题(043604511)

摘　　要：以大豆分离蛋白为壁材,采用喷雾干燥法制备了芥末油微胶囊。其最佳工艺条件为:固形物含量10%、芯壁比1∶2、乳化剂的添加量为0.1%、均质时间4min(10000r/min)、喷雾干燥进风口温度195℃。在最佳工艺条件下得到的微胶囊产品的包埋率为89.94%。The microencapsules of mustard oil was prepared by spray-drying technique using soy protein isolated （SPI） as wall material. The optimum process conditions are as follows. The mass ratio of the core material to wall material is 1 ： 2. The emulsifier added is 0. 1%. The homogenization time is 4 min （10000 r/min）. The air inlet temperature is 195 ℃. In the proposed condition, the included yield of microencapsules is 89.94%.

关 键 词：芥末 芥末油 大豆分离蛋白 乳化液稳定性 喷雾干燥 

分 类 号：TS264.3[轻工技术与工程—发酵工程]