空气悬浮包衣法制备藻蓝蛋白微胶囊  

Preparation of phycocyanin microcapsules by the air suspension

作　　者：吕晓玲[1] 徐蕾然[1] 陈正函[1] 祝杰妹[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2013年第2期260-263,共4页Food Science and Technology

基　　金：天津市东丽区创业苗圃专项项目

摘　　要：以钝顶螺旋藻中的藻蓝蛋白为芯材,利用空气悬浮包衣法制备藻蓝蛋白的微胶囊,提高其稳定性。选取了明胶和麦芽糊精为壁材,考察了进风温度、雾化压力、壁材中明胶质量分数、芯壁材比这4个因素,结果表明微胶囊制备的最佳条件是进风温度80℃、芯壁材比1:1.5、雾化压力0.15MPa、壁材中明胶含量20%。在此条件下,其应用稳定性提高了26.21%,贮藏稳定性提高了75.1%。The purpose of the paper was to improve the stability of phycocyanin in spirulina platensis by microcapsules used of air suspension.Gelatin and maltodextrin as wall materials were selected,and the condition was determined by single factor and orthogonal experiments.The results indicated that the optimum conditions of microencapsulation were：the inlet air temperature 80 ℃,the ratio of core/wall material 1：1.5,the atomization pressure 0.15 MPa,and the gelatin content was 20%.Under these conditions,the application stability and storage stability improved by 26.21% and 75.1%,respectively.

关 键 词：藻蓝蛋白 空气悬浮法 微胶囊 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]