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作 者:王卉 白燕 杨波 燕辉 WANG Hui;BAI Yan;YANG Bo;YAN Hui(Department of Food Science and Technology,Hainan Tropical Ocean University,Sanya 572022,China)
机构地区:[1]海南热带海洋学院食品科学与工程学院,海南三亚572022
出 处:《食品科技》2020年第2期111-116,共6页Food Science and Technology
基 金:国家自然科学基金项目(31860453);海南自然科学基金项目(317153)。
摘 要:将微晶纤维素与海藻酸钠混合,形成复合壁材用于制备精油微胶囊。通过探讨微晶纤维素的添加对壁材溶液流变性以及壁材膜机械性能、透油性、吸湿性和透水性的影响,研究海藻酸钠/微晶纤维素复合壁材对柠檬精油微胶囊包埋效率及精油释放速率的影响。结果表明,复合溶液表观黏度随微晶纤维素含量的增加而增加,随温度的升高而逐渐下降,且都比海藻酸钠的表观黏度高。红外光谱结果表明海藻酸钠和微晶纤维素相容性很好,通过氢键形成复合体系。微晶纤维素较大程度增强壁材复合膜的机械性能,膜的透油性、吸湿性和透水性随微晶纤维素的增加而降低。4%微晶纤维素含量的复合壁材对柠檬精油微胶囊包埋效率比未添加的效率提高了9.2%,并且微晶纤维素的添加能有效延缓微胶囊精油在高温和高湿环境下的释放。The microcrystalline cellulose is mixed with sodium alginate to form a composite wall material for preparing essential oil microcapsules.By investigating the effects of microcrystalline cellulose addition on the rheological properties of wall solution and the mechanical properties,oil permeability,hygroscopicity and water permeability of wall films,the effects of sodium alginate/microcrystalline cellulose composite wall material on the embedding efficiency and essential oil release rate of lemon essential oil microcapsules are studied.The results show that the apparent viscosity of the composite solution increases with the increase of microcrystalline cellulose content,and decreases with the increase of temperature,and is higher than that of sodium alginate solution.FTIR showed that alginate and microcrystalline cellulose are very compatible,and a composite system is formed by hydrogen bonding.Microcrystalline cellulose greatly enhances the mechanical properties of the composite film.The oil permeability,hygroscopicity and water permeability of the film decrease with the increase of microcrystalline cellulose.The composite wall material with 4% microcrystalline cellulose content increased the microcapsule embedding efficiency of lemon essential oil by 9.2%,and the addition of microcrystalline cellulose could effectively delay the release of essential oil in high temperature and high humidity environment.
分 类 号:TS202.3[轻工技术与工程—食品科学]
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