卡拉胶-魔芋胶复合凝胶基香精微胶囊的制备与表征  

Preparation and characterization of carrageenan-konjac gum hybrid gel for encapsulating fragrance

作　　者：李鲁[1] 鲍穗 张李明[1] 汪然[1] 陶正红 杨兴祥 LI Lu;BAO Sui;ZHANG Liming;WANG Ran;TAO Zhenghong;YANG Xingxiang(China Tobacco Anhui Industrial,Co.,Ltd.,Hefei 230031,Anhui,China;CAS(Hefei)Institute of Technology Innocation,Hefei 230088,Anhui,China)

机构地区：[1]安徽中烟工业有限责任公司,安徽合肥230031 [2]中科院合肥技术创新工程院,安徽合肥230088

出　　处：《化工进展》2022年第S01期376-381,共6页Chemical Industry and Engineering Progress

基　　金：安徽省重大科技专项(18030901083)。

摘　　要：微胶囊工艺可有效避免香精香料等物质的挥发,合适的囊壁材料对于胶囊的力学性能和封装行为都至关重要。本研究以卡拉胶和魔芋胶为主要的囊壁材料,通过分析不同食品胶的凝胶行为和力学性能,确定了最佳配方。卡拉胶和魔芋胶的协同作用有利于在中性和酸性条件下形成热可逆的弹性凝胶,并应用于香精香料的封装。文中阐述了复合胶体的协同作用机理,并对复合胶体的混合凝固过程进行了表征。此外,还研究了基于最佳配方的复合胶体与不同生产设备和特定内容物的相容性,并评估了其在大规模食品工业生产中的潜力。The encapsulation strategies are efficient in preventing evaporation of fragrance volatile.Appropriate wall material is important for the mechanical properties and packaging behavior of the capsule.In this research,carrageenan and konjac gum were selected as main encapsulation wall materials and the optimal formula was determined.The synergy of carrageenan and konjac gum caused a thermally reversible elastic gel under neutral and acidic conditions,which can be applied in encapsulating fragrance.The synergistic mechanism was elaborated and the coagulation process of the composite colloid was characterized at the same time.In addition,the compatibility of composite colloid based on the best formula with different production instruments and individual core materials were investigated,and its potential for large-scale production was evaluated.

关 键 词：凝胶 黏度 魔芋胶 卡拉胶 

分 类 号：TH3[机械工程—机械制造及自动化]