基质对糖玻璃化甜橙油胶囊形成的影响  

Effect of matrix on glassy carbohydrate products comprising sweet orange oil

作　　者：常大伟[1] 刘树兴[1] 刘宁[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品与机械》2015年第5期4-7,共4页Food and Machinery

基　　金：陕西省科技厅项目(编号:2012JQ3013);陕西科技大学博士科研启动基金(编号:BJ11-13);陕西科技大学校内项目(编号:2012SB018)

摘　　要：挤压法制备糖玻璃化胶囊是一种适合热敏性物质包埋的低温胶囊化方法。基质的选择是胶囊化中重要的影响因素。试验设定挤压腔各段温度分别为T1(65℃),T2(85℃),T3(105℃)和T4(95℃),螺杆转速为60r/min,喂料速度为1.2kg/h,以麦芽糊精及添加蔗糖和变性淀粉的麦芽糊精为基质,以甜橙油为芯材,制备糖玻璃化胶囊,考察不同基质对糖玻璃化甜橙油胶囊形成的影响。结果表明:所选配方挤压所得产品均以无定型形式存在。当以单一麦芽糊精为基质时,所得胶囊的玻璃化转变温度为48.52℃。在所选麦芽糊精基质的基础上,添加蔗糖和变性淀粉,所得胶囊的玻璃化转变温度分别降低和增加。热重分析表明,随着温度升高,胶囊的玻璃化结构逐渐被破坏,精油逐渐释放,其中复合基质比单一基质的芯材释放速度更慢,尤其是添加变性淀粉组。扫描电子显微镜结果表明,甜橙油主要以小液滴形式分散于玻璃化基质中。Encapsulation in glassy carbohydrates via extrusion is the low temperature technology and considered to be suitable for encapsulating heat-sensitive materials.The selection of matrix is the important factor.The temperatures of extruder barrel were T1（65℃）,T2（85 ℃）,T3（105 ℃）and T4（95 ℃）.Screw speed was 60r/min and the feeding speed was 1.2kg/h.The effects of matrix including maltodextrin,maltodextrin added sucrose and maltodextrin added modified starch on the extrudates was investigated.The results showed that the extruded products were the glassy state.The glass transition temperature（Tg）of the extrudate used maltodextrin as only matrix were 48.52℃.Adding sucrose to maltodextrin made Tg of extrudate decrease.While adding modified starch to maltodextin made Tgof extrudate increase.With the temperature increasing,the glassy state was destroyed and orange oil released gradually from thermogravimetric analysis.The release rate of orange oil was slower from composite matrix than single matrix.The results of scanning electron micrographs showed that orange oil was dispersed with small oil drops in glassy carbobydrates.

关 键 词：挤压法 玻璃化 胶囊 基质 麦芽糊精 香精油 

分 类 号：TQ651[化学工程—精细化工]