乳化凝胶法制备卵白蛋白源抗氧化肽微胶囊的研究  

Preparation of Microencapsulated Egg Albumin Antioxidant Peptide with Muti-phase Emulsion Method

作　　者：鲍志杰[1] 程缘[1] 迟玉杰[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《中国家禽》2016年第4期29-33,共5页China Poultry

基　　金："十二五"国家科技支撑计划项目(2012BAD33B03);现代农业产业技术体系建设专项资金(CARS-41-K25)

摘　　要：卵白蛋白是蛋清中的主要蛋白质。为提高卵白蛋白源抗氧化肽的稳定性,试验以海藻酸钠为壁材,采用乳化凝胶法制备卵白蛋白源抗氧化肽微胶囊,考察了海藻酸钠浓度、氯化钙浓度、乳化剂浓度、乳化转速对微胶囊包封率的影响,并优化制备工艺条件。确定最佳工艺条件为:海藻酸钠浓度为3.5%,氯化钙浓度为8.0%,乳化转速为6 000 r/min,乳化剂添加量为8.0%,此条件下制备的微胶囊包封率为80.45%。Ovalbumin is the main protein of egg white protein. Microcapsules containing ovalbumin antioxidant peptide with enhanced stability compounds were prepared by muti-phase emulsion method with sodium alginate as shell material. The effects of sodium alginate,calcium chloride,emulsifier concentration,emulsification speed on antioxidant peptide embedding rate were studied. The best technological conditions were sodium alginate concentration of 3.5%,emulsification concentration of 8.0%,Ca Cl2 concentration of 8.0%,and the speed of emulsification was 6 000 r/min. The encapsulation efficiency could reach as high as 80.45% with the above mentioned optimum conditions.

关 键 词：卵白蛋白 抗氧化肽 微胶囊技术 海藻酸钠 包封率 

分 类 号：TS201.2[轻工技术与工程—食品科学]