复合稳定剂对微胶囊脂肪粉溶水稳定性的影响  

Effect of compound stabilizer on water solubility stability of micro-encapsulated fat powder

作　　者：丁为国 王勇 莫子艺 孙丽华 邓大鹏 Ding Weiguo;Wang Yong;Mo Ziyi;Sun Lihua;Deng Dapeng(Guangzhou Youbaite Technology Co.Ltd.,Guangdong Guangzhou 511300;Guangzhou Youbaite Institutes for Biological Sciences Co.Ltd.,Guangdong Guangzhou 511300)

机构地区：[1]广州优百特科技有限公司,广东广州511300 [2]广州优佰特生命科学研究院有限公司,广东广州511300

出　　处：《现代畜牧兽医》2022年第2期28-31,共4页Modern Journal of Animal Husbandry and Veterinary Medicine

摘　　要：研究为解决微胶囊脂肪粉溶水后脂肪上浮和颗粒物沉淀问题,选择黄原胶、魔芋胶、聚甘油脂肪酸酯和羧甲基纤维素钠进行稳定剂的复配,采用L_(9)(3^(4))正交试验设计评估了复合稳定剂对微胶囊脂肪粉溶水稳定性的影响。结果显示,0.3%黄原胶、0.2%魔芋胶、0.3%聚甘油脂肪酸酯、0.04%羧甲基纤维素钠复配可增强微胶囊脂肪粉溶水后的稳定性,并延长其货架期。研究表明,该复合稳定剂可有效解决微胶囊脂肪粉油脂上浮和营养物质沉淀问题。The reaserch was to solve the problems of fat separation and particulate precipitation after micro-encapsulated fat powder dissolves in water.The stabilizers,including xanthan gum,carboxymethylcellulose sodium,polyglyeeryl fatty acid esters and konjac gum,were selected and mixed as a compound stabilizer,and the effect of composite stabilizers on the water-soluble stability of micro-encapsulated fat powders was evaluated by L_(9)(3^(4))orthogonal test design.The results showed that the combination of 0.3%xanthan gum,0.2%konjac gum,0.3%polyglycerol fatty acid esters and 0.04%sodium carboxymethyl cellulose could enhance the stability of micro-encapsulated fat powders dissolving in water and prolong its shelf life.Therefore,the composite stabilizer can effectively resolve the problems of oil floating and nutrient precipitation of micro-encapsulated fat powder.

关 键 词：微胶囊脂肪粉 脂肪上浮 颗粒物沉淀 复合稳定剂 

分 类 号：S816.4[农业科学—饲料科学]