阿拉伯胶种类对复合凝聚微胶囊成囊性质研究  

Effect of gum arabic variety on the formation characteristic of microcapsule prepared by complex coacervation

作　　者：吕怡[1] 张晓鸣[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第10期124-127,共4页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目(2011BAD23B01);广东省部产学研项目(2010B090400139)

摘　　要：研究了两种阿拉伯胶(Acacia senegal和Acacia seyal)对复合凝聚微胶囊成囊性质的影响。通过对阿拉伯胶性质的测定及复聚物的动态流变分析,发现由两种类型胶参与形成的复聚物随温度降低,体系的粘弹性转变存在较大差异:具体体现于Acacia senegal胶参与形成的复聚物,其粘性向弹性转变的温度大大高于Acacia seyal胶参与形成的复聚物。该流变特性进一步体现于微胶囊制备上的外观差异,并同时为采用不同类型的阿拉伯胶制备出形态优良的微胶囊提出了工艺上的相应改进措施。The effect of gum arabic variety（Acacia senegal and Acacia seyal）on the formation characteristic of microcapsule prepared by complex coacervation was investigated.Through the comparisons of gum arabic characteristics and the rheological analysis from their corresponding complexes,it was found that systems composed of different variety of gum arabic showed great variance on the property of viscoelasticity.In particular,the transition temperature from viscosity to elasticity was much higher for Acacia senegal type complexes than Acacia seyal type complexes.Such rheological pattern would furtherly represent on the morphological difference of corresponding microcapsules.Also,it could be applied to guide the preparation of microcapsule using different variety of gum arabic.

关 键 词：阿拉伯胶 复合凝聚 流变 显微图像 

分 类 号：TS201.2[轻工技术与工程—食品科学]