复凝聚法制备山核桃油微胶囊的研究  

Study on the microencapsulation of walnut oil

作　　者：王文琼[1] 包怡红[1] 王芳[1] 王硕[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品工业科技》2013年第3期209-214,共6页Science and Technology of Food Industry

基　　金：中央高校专项基金(LD09C14)

摘　　要：以改性乳清分离蛋白聚阳离子及阿拉伯树胶聚阴离子为壁材,采用复凝聚法在山核桃油表面形成包覆结构,利用转谷氨酰胺酶进行固定化,冷冻干燥脱水获得微胶囊成品。根据微胶囊包油率,对制备条件和固化条件进行评价。结果表明,最佳制备条件为:山核桃油添加量为0.6mL,改性乳清分离蛋白添加量20mL,阿拉伯树胶添加量为6%,pH4.5,搅拌速度为300r/min。最佳固化条件为:固化pH6.0,固化时间为10h,固化温度为10℃,转谷氨酰胺酶添加量为25U/g阿拉伯树胶。最终包油率可达84.15%。在贮藏过程中,微胶囊化后的核桃油可有效的抑制山核桃油过氧化值升高。Modification of whey protein isolate and gum arabic were used as wall material which could form a firm by complex coacervation at the surface of the walnut oil. The microcapsules of walnut oil were immobilized by transglutaminase（ TG- H） . The final products were dehydrated by freeze-drying. The preparation conditions and immobilization conditions were evaluated by the oil-in-rate of microcapsules. The results indicated that the optimum preparation conditions were as follows：walnut oil dosage 0.6mL,modified whey protein isolate 20mL,gum Arabic 6% ,pH4.5,stirring speed 300r /min. The optimal immobilization conditions：immobilization pH6.0,the immobilization time of 10h,the immobilization temperature of 10℃,transglutaminase enzyme dosage of 25U /g of gum arabic .The final oil-in-rate could reach 84.15%.In the storage process,the microcapsules could delay walnut oil peroxide value increase.

关 键 词：山核桃油 复凝聚法 微胶囊 冷冻干燥 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]