微囊化焦磷酸铁的制备及对营养包稳定性的影响  

Effect on the stability of nutrition pack and preparation of microencapsulated ferric pyrophosphate

作　　者：何亚婷 姚晓琳 李帅 高玉静 童红珍 邱洁 张琨 HE Yating;YAO Xiaolin;LI Shuai;GAO Yujing;TONG Hongzhen;QIU Jie;ZHANG Kun(Ferguson (Wuhan)Biotechnologies Co.,Ltd.,Wuhan 430056;College of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068)

机构地区：[1]福格森(武汉)生物科技股份有限公司,武汉430056 [2]湖北工业大学生物工程与食品学院,武汉430068

出　　处：《食品科技》2018年第12期287-292,共6页Food Science and Technology

基　　金：湖北省博士后创新岗位项目;武汉市博士后科研启动金项目;中国博士后科学基金项目(2017M612464)

摘　　要：研究以海藻酸钠和酪蛋白酸钠为壁材,采用二次乳化法制备微囊化焦磷酸铁,旨在阻断铁对营养包油脂氧化的催化作用,提高营养包的品质和稳定性。通过正交试验对海藻酸钠浓度、一次乳化均质时间、均质转速和酪蛋白酸钠浓度进行了优化,对加速贮藏过程中不同铁源营养包的气味变化进行感官评价,测定加速60 d不同铁源营养包的羰基价,考察了微囊化焦磷酸铁对营养包油脂氧化稳定性的影响。结果表明:微囊化焦磷酸铁的最佳制备工艺条件为海藻酸钠浓度2%、一次乳化均质时间为1.5 min、均质转速10000 r/min、酪蛋白酸钠浓度1%,制得的微囊化焦磷酸铁的铁荷载率为31.9%,平均粒径为49.46μm;微囊化焦磷酸铁营养包在加速试验中未出现哈喇味,加速试验60 d羰基价结果为9.41 meq/kg,明显低于普通焦磷酸铁和含抗氧化剂组,有效提高了营养包的油脂氧化稳定性,对改善营养包品质和延长货架期具有重要意义。In this study,microencapsulated iron pyrophosphate was prepared by secondary emulsification, using sodium alginate and sodium caseinate as wall materials.The aim was to block the catalytic effect of iron on lipid oxidation and improve the quality and stability of the nutrition pack.The sodium alginate concentration,primary emulsification homogenization time,homogenous rotation speed and sodium caseinate concentration were optimized through orthogonal test.Sensory evaluation was performed to access the odor change of different iron source nutrition packs during accelerating storage.And the carbonyl value different nutrition packs were detected after 60 days'acceleration.Thus the effect of microencapsulated iron pyrophosphate on the oxidative stability of nutrient-enriched oils was investigated. The results showed that the optimal preparation conditions of microencapsulated iron pyrophosphate were 2% sodium alginate,first-time emulsification homogenization for 1.5 min,homogenization at 10000r/min,and 1% sodium caseinate.The iron loading rate of the prepared microencapsulated iron pyrophosphate was 31.9% and the average particle size was 49.46μm.The microencapsulated iron pyrophosphate nutrition package did not show the rancidity smell in the acceleration test.The result of carbonyl value of the microencapsulation group after 60d acceleration was 9.41 meq/kg,which was significantly lower than that of the ordinary and antioxidant group,showing that the microencapsulation of iron pyrophosphate effectively improved the oxidation stability of the nutrition pack.It's important for improving the quality and extending shelf life of nutrition packs.

关 键 词：微囊化 焦磷酸铁 营养包 哈喇味 羰基价 

分 类 号：TS218.2[轻工技术与工程—粮食、油脂及植物蛋白工程]