抗氧化型壁材包埋番茄红素微胶囊的研究  

Study on Lycopene Microcapsule Prepared by Antioxidation Wall Materials

作　　者：林蔚婷 贾承胜[1] 夏书芹[1] 张晓鸣[1] 冯骉[1] LIN Weiting;IA Chengsheng;XIA Shuqin;ZHANG Xiaoming;FENG Biao(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2018年第1期50-57,共8页Journal of Food Science and Biotechnology

基　　金：国家科技支撑计划(2011BAD23B04)

摘　　要：研究了新型抗氧化性壁材制备番茄红素微胶囊的生产工艺。采用番茄红素为芯材,乳清分离蛋白与低聚木糖的美拉德反应产物(MRPs)为壁材,通过均质和喷雾干燥制得番茄红素微胶囊。优化的工艺参数为乳清分离蛋白与低聚木糖的质量比1∶2,加热时间3 h,p H 10,均质压力40 MPa。在此条件下得到的微胶囊产率和包埋效率分别为86.28%和94.11%。通过保留率的数据分析,结果表明壁材能够有效保护芯材成分,提高番茄红素微胶囊的储存稳定性。The manuscript investigated the preparation method of lycopene microcapsule by homogenization and spray-drying technique using Maillard reaction products(MRPs)of whey protein isolate(WPI)and xyloligosaccharides as novel antioxidation wall material system.The optimum experimental parameters were as follows:the mass ratio of xyloligosaccharides to WPI 1∶2,heating time 3 h,pH 10,homogenization pressure 40 MPa.The yield and encapsulation efficiency of microencapsulated lycopene were 86.28%and 94.11%,respectively.Moreover,through analyzing of retention rate,the results indicated that wall materials could protect lycopene from oxidation,and thus improve the storage stability of lycopene.

关 键 词：番茄红素 微胶囊化 乳清分离蛋白 低聚木糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]