能量缓释淀粉微球的初步制备研究  

Preliminary preparation of the energy sustained release starch microspheres

作　　者：游栋[1] 缪铭[1] 江波[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2013年第15期49-52,57,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20976073);国家自然科学基金重点项目(31230057);国家自然科学基金项目(31000764)

摘　　要：采用乳化离子交联法初步制备能量缓释淀粉微球,探索各制备参数对工艺的影响,以获得更高的慢消化淀粉含量。以微球形态、包埋率、SDS提高率三个指标来评价制备工艺的效果。结果表明:随着海藻酸钠的浓度的增加,微球包埋率增大而SDS提高率呈现出先增后减的趋势;随着碳酸钙含量的增加,微球的包埋率和SDS提高率都是先增后减;乳化剂的加入有利于微球颗粒的良好成型,但是随着添加量的增加,微球的包埋率和SDS提高率都是先增大后减小。海藻酸钠的浓度范围为1.4%～1.6%,碳酸钙含量范围为2.0%～2.5%,加入1.0‰司盘-80作为乳化剂,能得到形态完整,球形度良好的,粒径在100～140μm,包埋率在80%以上的淀粉微球,其SDS提高率达到7%以上。Emulsion ionic cross-linking method was used to prepare energy sustained release starch microspheres in this study. In order to obtain high slowly digestible starch content, effects of the parameters on preparation processes were investigated. Three indicators such as microsphere morphology, encapsulation efficiency, SDS increase rate were used to evaluate the preparation processes.The results showed that with the increase of sodium alginate concentration,microspheres embedding rate increased, and SDS increase rate first increased and then decreased.With the increase of calcium carbonate content, microspheres embedding rate and SDS increase rate increased firstly and then decreased.Emulsifier adding was conducive to a good molding of the microspheroidal particles,microspheres embedding rate and SDS increase rate increased firstly and then decreased. With the adding of sodium alginate 1.4%-1.6%, calcium carbonate 2.0% -2.5%, and Span-80 1.0‰ as emulsifier, the energy sustained release starch microspheres ware well developed into regular and perfect spherality with particle diameter of 100 -140 μm and embedding rate of more than 80%. Meanwhile, the SDS increase rate was more than 7%.

关 键 词：淀粉微球 海藻酸钠 碳酸钙 包埋率 SDS提高率 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]