温敏型碳酸氢钠微胶囊的制备及其控释  

Preparation and control release of thermal-sensitive NaHCO3 microcapsules

作　　者：郑全晖 李晨彪 吴光旭[1,2] 丁保淼[1,2,3] ZHENG Quanhui;LI Chenbiao;WU Guangxu;DING Baomiao(College of Life Science,Yangtze University,Jingzhou 434025;Jingchu Food Research & Development Centre,Yangtze University,Jingzhou 434025;Hubei Analytical & Testing Sharing Platform for Freshwater Product Quality and Safety,Yangtze University,Jingzhou 434025)

机构地区：[1]长江大学生命科学学院,荆州434025 [2]长江大学荆楚特色食品研究所,荆州434025 [3]长江大学湖北省淡水产品质量安全研发检测共享平台,荆州434025

出　　处：《食品科技》2019年第6期316-320,共5页Food Science and Technology

基　　金：湖北省科技计划项目(2018CFB670);长江大学大学生创新创业训练计划项目(2017075)

摘　　要：采用单甘酯(GMS)和魔芋胶(KGM)作为复合壁材,以NaHCO3为芯材,制备温敏型NaHCO3微胶囊。以包封率和成型性为指标,通过单因素试验比较了GMS的浓度、GMS与KGM的质量比、芯壁比以及加入的NaHCO3饱和水溶液的体积等4因素对制备NaHCO3微胶囊的影响;在单因素试验的基础上,通过L9(34)正交设计得到最优工艺条件为:GMS浓度0.25 g/mL、GMS与KGM质量比4:2、芯壁比1:4、NaHCO3饱和水溶液的体积为30 mL。在此条件下所得样品在50℃以下具有较高的稳定性,在65℃时芯材则会释放。研究所得NaHCO3微胶囊具有温度敏感性,为NaHCO3膨松剂在焙烤类食品中的高效应用提供了试验依据。Thermal-sensitive NaHCO3 microcapsules were prepared by GMS and KGM as wall material systems. Effects of GMS concentration, GMS-to-KGM ratio, core-to-wall ratio, and the volume of saturated NaHCO3 solution were investigated using the encapsulation efficiency and form ability of NaHCO3 microcapsules. Based on the single factor experiments, the orthogonal test(L9(34)) was employed to obtain the optimal experimental conditions: GMS concentration 0.25 g/mL, GMS-to-KGM 4:2,core-to-wall ratio 1:4, and the volume of saturated NaHCO3 solution 30 mL. The NaHCO3 microcapsules prepared at the optimal experimental conditions were stable at the temperature below 50 ℃, while the core material could be released from the microcapsules at 65 ℃. The NaHCO3 microcapsules could be effectively applied in baking food products.

关 键 词：单甘酯 魔芋胶 膨松剂 包封率 焙烤食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]