酯化交联木薯糊精的制备及其在微胶囊中的应用  

Preparation of cross-linked and esterified cassava dextrin and its application in power oil microcapsules

作　　者：陈倩雯[1] 郑为完[1] 刘凡[1] 高媛媛[1] 葛辉[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22期280-283,共4页Science and Technology of Food Industry

摘　　要：为获得新型微胶囊粉末油脂的乳化性壁材,以实验室自制的木薯糊精为原料,三偏磷酸钠(STMP)为交联剂进行交联,再进行辛烯基琥珀酸酯化,合成了酯化交联木薯糊精,并研究了其性质及其在微胶囊粉末油脂中的应用。结果表明,制备的酯化交联木薯糊精具有较低的粘度和良好的乳化性;作为乳化性壁材制备微胶囊粉末油脂时,复原乳状液呈乳白色,粒度分布窄;颗粒呈球状,形态均一;包埋率高达94%以上,表面油含量低,包埋效果良好。To obtain new wall material used in oil microcapsule,the modified dextrin was prepared firstly by the cross-linking cassava dextrin with sodium trimetaphosphate as the sodium trimetaphosphate agent,and then esterified with octenyl succinic anhydride.The properties and application of cross-linked and OSA cassava dextrin was studied.The results showed that the modified dextrin had a lower viscosity and fine emulsification.The synthesized dextrin esters used as wall material in microcapsulation with an embedding ratio of 94%,which the content of surface oil was low.The reconstituted emulsion of microcapsule displayed a narrow particle size distribution spectrum.Microcapsule particles were spherical,smooth,morphological uniformity.

关 键 词：三偏磷酸钠 辛烯基琥珀酸酐 木薯糊精 微胶囊 

分 类 号：TS201.1[轻工技术与工程—食品科学]