半糊化淀粉胶囊的制备及性能研究  

作　　者：王楠楠[1] 郁建平[1] 吴琳[2] 李慧[3] 王光超[1] 姜义军[4] 

机构地区：[1]贵州大学药学院,贵阳贵州550025 [2]青岛职业技术学院,青岛山东266555 [3]中国海洋大学化学化工学院,青岛山东266000 [4]中国科学院青岛生物能源与过程研究所,青岛山东266000

出　　处：《中外食品工业（下）》2014年第6期6-9,共4页Sino-foreign Food Industry

摘　　要：本实验探究淀粉胶囊制备的新工艺。实验以玉米淀粉为原料，质量比为3：1的山梨醇和甘油作为塑化剂，卡拉胶为凝胶剂，采用半糊化工艺制备出淀粉硬胶囊，并对胶囊的吸水性和崩解性进行研究。结果表明，采用半糊化工艺制备出的淀粉胶黏度小于完全糊化的淀粉胶粘度，更易于蘸胶。该方法制备出的胶囊的力学强度、吸湿性等各项指标均优于完全糊化的淀粉胶囊，胶囊的崩解时限符合要求。因此，采用半糊化工艺制备淀粉胶囊未来可以作为植物胶囊制作的新工艺。A kind of starch hard capsule has been prepared through a semi-pasting process, with corn starch as raw material, sorbitol and glycerinum as plasticizers whose mass ratio is 3：1 and carrageenan as gels. Their hydroscopicity and disintegration were investigated. The results showed that the viscosity of the semi-pasting starch glue was much lower than that of the entirely gelatinized one, and it is much more fluid to dip glue for the semi-pasting one. Furthermore, the strength and water-absorbing quality of this capsule which was prepared by semi-pasting technology were more outstanding than that prepared by entirely gelatinized one, and the disintegration time limited was up to the mustard. Consequently, this approach can provide a novel strategy for the preparation of other plant capsule in the future.

关 键 词：玉米淀粉 半糊化工艺 硬胶囊 

分 类 号：TQ460.1[化学工程—制药化工]