蛋清粉为壁材的姜黄素微胶囊的制备  

Preparation of Curcuminmicrocapsule Based on Eggwhite Power as Wall-material

作　　者：黄阳[1] 许美玉[1] 黄群[1] 安凤平[1] 滕慧[1] 王艺伟[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《粮食科技与经济》2016年第1期59-62,共4页Food Science And Technology And Economy

基　　金：国家公益性行业(农业)专项(201303084)

摘　　要：以姜黄素为芯材、蛋清粉为壁材,通过乳化、均质、喷雾干燥制备姜黄素微胶囊。以包埋率为评价指标,在单因素基础上进行响应面试验优化制备工艺。确定最佳工艺条件为:芯壁比1∶20,蛋清粉与明胶配比1∶1,乳化剂与芯材质量比2∶1,包埋温度50℃,包埋时间100 min,在此工艺条件下,姜黄素包埋率可达到86.696%。Curcumin microcapsules were prepared by emulsification,homogenization and spray-drying,using curcumin as the core material and egg white power as wall-material.The response surface methodology experiments were used to optimize preparation process based on single factor with evaluation index of the embedding rate.The optimal process conditions were as follows：The ratio of core-material to wall-material was 1 ∶20,the ratio of egg white powder to gelatin was 1 ∶1,besides the ratio of emulsifier to core-material was 2 ∶1,embedding temperature of 50℃ and embedding time of 100 min.Under these optimized conditions,the curcumin embedding rate was 86.696%.

关 键 词：姜黄素 蛋清粉 微胶囊 工艺优化 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]