双层包埋制备大米抗氧化肽微胶囊工艺研究  

Preparation of Rice Antioxidant Peptide Microcapsules by Double-layer Embedment

作　　者：陈丽[1,2] 张喻[1,2] 谭亦成[1,2] 林亲录[3] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]食品科学与生物技术湖南省重点实验室,长沙410128 [3]中南林业科技大学稻谷及副产物深加工国家工程实验室,长沙410004

出　　处：《中国食品学报》2014年第1期134-139,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省教育厅优秀青年项目(11B061);稻谷及副产物深加工国家工程实验室开放基金项目(2012KF2002)

摘　　要：为提高大米抗氧化肽的稳定性,扩大其应用范围,先选用玉米多孔淀粉吸附包埋大米抗氧化肽,再利用超声波辅助黄原胶对多孔淀粉-大米抗氧化肽进行二次包埋,制备大米抗氧化肽微胶囊。以包埋率为评价指标,通过响应面分析法得到制备大米抗氧化肽微胶囊的最佳工艺参数为:超声时间30 min、超声功率150 W、肽与多孔淀粉质量比3∶12、固形物含量18.0%、黄原胶添加量0.5%。经验证,在确定的最优条件下制备的微胶囊包埋率为80.12%,与预测值基本吻合,说明所建模型准确可行。In order to improve the stability of rice antioxidant peptide and widen its application, rice antioxidant peptide was primarily microcapsulated in corn porous starch and then embedded in xanthangum with ultrasound-assisted. Adopting encapsulation efficiency as evaluation index, response surface methodology （RSM） was employed to optimize the production parameters for rice antioxidant peptide microcapsule.Resuhs showed that the optimum parameters were as fol- lows：ultrasonic time 30 min, ultrasonic power 150 W, the mass ratio of peptide to porous starch 3：12, solid substance content 18.0%, xanthangum amount 0.5%. The encapsulation efficiency could reach as high as 80.12% under the above- mentioned optimum conditions. It was feasible to set this model suiting with the the experimental data.

关 键 词：双层包埋 大米抗氧化肽 微胶囊 包埋率 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]