冷榨芝麻油微胶囊的制备  

MICROCAPSULATION OF COLD PRESSED SESAME OIL

作　　者：魏安池[1] 代慧慧[1] 代红丽[1] 张雷雷[1] 汪学德[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2017年第6期16-20,61,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：现代农业产业技术体系建设项目(CARS15-1-10)

摘　　要：为了提高冷榨芝麻油的稳定性和实用性,以明胶和阿拉伯胶为壁材、冷榨芝麻油为芯材,采用复合凝聚法制备微胶囊化冷榨芝麻油。以微胶囊的形态、包埋率、产率及载量为指标,通过单因素试验研究了壁材质量分数、壁芯比、pH值、搅拌速度、凝聚时间以及TG添加量对包埋效果的影响。在此基础上,采用响应面分析法确定了复凝聚法制备冷榨芝麻油微胶囊的最佳工艺条件:壁材的质量分数0.76%,壁芯比2.24∶1,凝聚pH值3.99,搅拌速度400 r/min,凝聚时间20min,TG添加量15 U/g。复凝聚法制备的冷榨芝麻油微胶囊的包埋率达到91%以上,是一种较好的微胶囊制备方法。The unsaturated fatty acid content of cold pressed sesame oil is as high as 80%,but its storage stability and oxidative stability are poor,which will affect the storage and application of cold pressed sesame oil.In order to improve the stability and practicability of cold pressed sesame oil,microcapsule was prepared by gelatin and Arabic gum as wall material and cold pressed sesame oil as core material using complex coacervation method..The influence of wall material mass fraction,core to wall ratio,pH,stirring speed,coacervation time and transglutaminase amount on the embedding effect were evaluated by single factor experiments,while the morphology,embedding rate,production rate and loads of microcapsule was as evaluation indexes.On this basis,the optimum parameters for the preparation of microcapsule cold pressed sesame oil with complex coacervation method were established,which were shown as follows:wall material mass fraction of 0.76%,wall to core ratio of 2.24:1,pH of 3.99,stirring speed of 400 r/min,coacervation time of 20 min and transglutaminase amount of15 U/g.Under these conditions,the embedding rate of the microcapsule was higher than 91%.It was concluded that coacervation method was a good method for the microcapsulation of cold pressed sesame oil.

关 键 词：冷榨芝麻油 微胶囊 复凝聚法 制备 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]