冷水可溶性多孔淀粉制备VE微胶囊的研究  

Preparation of VE Microcapsules by Cold-water-soluble Microporous Starch

作　　者：张洪微[1] 唐彦君[1] 崔素萍[1] 曲颖[1] 王琴[1] 邓景致[1] ZHANG Hongwei;TANG Yanjun;CUI Suping;QU Ying;WANG Qin;DENG Jingzhi(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2018年第7期6-8,共3页Farm Products Processing

基　　金：黑龙江省教育厅科学技术研究项目(12511365)

摘　　要：以冷水可溶性多孔淀粉为壁材,采用超声波法制备VE微胶囊,以包埋率为评价指标,对VE微胶囊制备工艺进行优化。结果表明,VE微胶囊制备的最佳条件为超声时间30 min,超声温度45℃,壁芯比为2.0∶1(g∶g),制得VE微胶囊包埋率为80.06%±0.23%,VE微胶囊呈淡黄色。Cold-water-soluble porous starch was used as wall material,and VE microcapsule was prepared by ultrasonic treatment.The encapsulation efficiency was used as evaluation index to optimize the preparation process of VE microcapsule.The results showed that the best conditions for the preparation of VE microcapsules were ultrasonic time 30 min,ultrasonic temperature 45℃,and wall core ratio 2.0∶1(g∶g).The encapsulation efficiency of VE microcapsules was 80.06%±0.23%,and VE microcapsules was light yellow.

关 键 词：VE微胶囊 冷水可溶性多孔淀粉 超声波法 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]