喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂  

Manufacturing microcapsules of soybean germ oil by sparying-drying

作　　者：吴隆坤 肖志刚 

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品工业科技》2017年第24期159-164,171,共7页Science and Technology of Food Industry

基　　金：辽宁省组织部"百千万人才工程"百层次人选资助专项(2013B028);沈阳师范大学科研项目(L201520)

摘　　要：为提高大豆胚芽油的氧化稳定性,本文采用喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂,并研究了不同芯材、壁材比例及喷雾干燥条件变化对微胶囊化大豆胚芽油理化特性、微观结构及氧化稳定性的影响,采用的表征方法包括:粒径分布、乳液稳定性、喷雾干燥制得的微胶囊包埋率、水分含量、扫描电镜及氧化稳定性等。结果显示:喷雾干燥前,3号(壁材∶芯材为3∶5)和6号(壁材∶芯材为2∶3)样品稳定性较高,平均粒径分布均匀且较小。在单因素实验的基础上,采用Design-Expert软件对实验结果建立数学模型,喷雾干燥后样品条件:当壁材含量25%、油脂含量15%及出口温度为160℃时样品的状态最佳。外形颗粒较圆整、饱满,且表面光滑、裂纹较少,并且在室温下非常稳定,此时包埋率为97.15%。该结果说明壁材阿拉伯胶与芯材大豆胚芽油具有最适比例,可制备成微胶囊化大豆胚芽油,在此条件下所制取的微胶囊可防止大豆胚芽油氧化,延长油脂保质期。In order to improve the oxidation stability of soybean germ oil, this study used spray dying to prepare microcapsules. The aim of this study was to evaluate the influence of material ratio and process conditions on the mieroencapsulation of soybean germ oil by spray drying, and physicochemieal properties, microscopic structure and oxidation stability were investigated at the same time.Particle size distribution ,emulsion stability, encapsulation efficiency, moisture content, scanning electron microscopy and oxidation stability were included.The results showed that：before spray dying, Sample 3 （wall： core is 3：5 ）and Sample 6 （ wall： core is 2 ： 3 ） had high stability, average distributed as well as smaller particle size. On the basis of single factor, we established a mathematical modelusing Design-Expert software.Sample had the best properties with 25% total solids and 15% oil concentration, the encapsulation efficiency reached 97.15 % when the outlet air temperature was 160℃.The particles had a round shape with smooth surface and less cracks.This illustrated that wall material Arabic gum and core material soybean germ oil had best ratio and the process conditions of spray dying were also determined.Thiseondition could prevent oil oxidation and extend guarantee period.

关 键 词：喷雾干燥 微胶囊化 大豆胚芽油 微观结构 氧化稳定性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]