小麦胚芽油的微胶囊化制备  

Preparation of Wheat Germ Oil Microcapsules

作　　者：翟颖丝[1,2] 潘丽军[1,2] 牛丽亚[1,2] 陈子瑜[1] 姜绍通[1,2] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品科学》2012年第18期93-97,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD02B04)

摘　　要：以大豆分离蛋白和麦芽糊精为壁材,蔗糖酯和单甘酯为乳化剂,采用乳化-喷雾干燥法对小麦胚芽油进行微胶囊化制备研究,并对其产品品质进行检测与分析。在单因素考察的基础上,通过响应面试验设计与分析得到小麦胚芽油微胶囊制备的最佳工艺条件为均质压力34MPa、进风温度181℃、进料泵速7.6mL/min,该条件下小麦胚芽油微胶囊包埋率为88.03%。扫描电镜(SEM)显示微胶囊颗粒表面结构完整,具有较好的包埋效果。Wheat germ oil was microencapsulated through emulsification with sucrose ester and monoglyceride and subsequent spray drying using soybean protein isolate and maltodextrin as wall materials. The structure of microcapsulates was observed using a scanning electron microscope （SEM） and the quality of products was tested and analyzed. The optimal process conditions were determined by one-factor-at-a-time design and response surface methodology to be homogenization pressure of 34 MPa, inlet air temperature of 181 ℃ and feeding pump speed of 7.6 mL/min. High quality and fine surface structure of the microcapsules obtained under these conditions were observed, and the encapsulation efficiency pf wheat germ oil was 88.03%.

关 键 词：小麦胚芽油 微胶囊 均质 喷雾干燥 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]