淀粉酯的物化特性及对月见草油微胶囊品质的影响  

The physicochemical properties of starch esters and influence on quality of evening primrose oil microencapsulation

作　　者：石燕[1] 李翠[1] 郑为完[1] 涂宗财[1,2] 王辉[1] 张露[2] 黄涛[1] 傅志丰 闫薇[1] 王旭梅[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌30047 [2]江西师范大学生命科学学院,江西南昌330022

出　　处：《食品与发酵工业》2017年第1期55-59,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(31360390)

摘　　要：以蜡质玉米淀粉和辛烯基琥珀酸酐为原料,采用不同工艺条件制备得到2种辛烯基琥珀酸淀粉酯(OSAS1和OSAS2),分别对其红外光谱、取代度、平均分子质量、静态流变性等主要物化特性进行了研究,结果发现:2种辛烯基琥珀酸淀粉酯的取代度无显著性差异;OSAS1的平均分子质量、表观黏度及黏度增加幅度均高于OSAS2。以OSAS1、OSAS2分别为壁材,采用喷雾干燥法制备月见草油微胶囊,通过测定微胶囊的表面油、包埋率、粒径、分散系数、微观形态等性质研究OSAS1和OSAS2对微胶囊品质的影响,结果表明:以OSAS2为壁材制备的微胶囊表面油含量低、包埋率高、粒径小、微胶囊表面较光滑。以上研究结果说明不同辛烯基琥珀酸淀粉酯在取代度相近的情况下,以低平均分子质量和低水相黏度的辛烯基琥珀酸淀粉酯为壁材制备的月见草油微胶囊品质更佳。The properties, including Fourier transforms infrared （FT-IR） spectroscopy, substitute degree, aver- age molecular weight, static rheological property of two octenyl succinic anhydride modified starches （ OSAS1 and OS- AS2） prepared with waxy corn starch and oetenyl succinic anhydride by different processing conditions were studied. The results showed that no significant difference was observed between the substitute degree of OSAS1 and OSAS2, and OSAS1 presented higher average molecular, apparent viscosity, and increasing amplitude of viscosity than that of OSAS2. Microencapsulation of evening primrose oil with OSAS1 and OSAS2 as wall material were prepared by spray drying. The effect of OSAS1 and OSAS2 on quality of microencapsulation was characterized by surface oil content, en- capsulation efficiency, particle size, dispersion coefficient and micromorphology. It showed that microencapsulation of evening primrose oil with OSAS2 possessed a lower surface oil content, higher encapsulation efficiency, smaller micro- capsule particle size, lower dispersion coefficient and smoother surface. The above indicated that in the case of a simi- lar degree of substitution of different octenyl succinic anhydride modified starch, better performance was found in oil microeneapsulation obtained with OSAS showing lower molecular weight and phase viscosity.

关 键 词：辛烯基琥珀酸淀粉酯 月见草油微胶囊 物化特性 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]