利用酵母细胞对红瓜子油进行微胶囊化的研究  

Microencapsulation of red melon seeds oil by yeast cells

作　　者：杨军君[1] 陈光斌 陈振林[2] 何星存[2] YANG Jun-jun;CHEN Guang-bin;CHEN Zhen-lin;HE Xing-cun(College of Materials&Environmental Engineering,Hezhou University,Hezhou 542899,Guangxi,China;Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,Guangxi,China)

机构地区：[1]贺州学院材料与环境工程学院,广西贺州542899 [2]贺州学院食品科学与工程技术研究院,广西贺州542899

出　　处：《粮食与油脂》2018年第10期17-20,共4页Cereals & Oils

基　　金：贺州学院2015年大学生创新创业项目

摘　　要：选用酵母细胞作为微胶囊壁材,红瓜子油作为芯材,通过响应曲面分析法优化了红瓜子油微胶囊的制备工艺。试验结果表明最优条件:包埋温度65℃,包埋时间6.5 h,芯壁材质量比1.8∶1。在此条件下得到红瓜子油的包埋率为41.42%。该方法具有制备过程简单、不引入有机溶剂的优点。Using yeast cells as microcapsule wall materials and red melon seeds oil as core materials,process conditions of preparation of red melon seeds oil microencapsules were optimized by using response surface analysis.The results showed that the optimal conditions were as follows:encapsulating temperature 65℃,encapsulating time 6.5 h,mass ratio of core to wall materials 1.8∶1.Under such conditions,the embedding rate of red melon seeds oil was 41.42%.The method has the advantages of simple preparation process and free of organic solvent.

关 键 词：微胶囊技术 红瓜子油 酵母细胞 响应曲面法 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]