牦牛酥油微胶囊的制备及其特性研究  

Preparation and Characterization of Yak Ghee Microcapsules

作　　者：毕成名 徐丽梅 祁百巍 陈炼红[1] BI Chengming;XU Limei;QI Baiwei;CHEN Lianhong(College of Food Sciences and Technology,Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041

出　　处：《食品工业科技》2022年第23期226-235,共10页Science and Technology of Food Industry

基　　金：西南民族大学中央高校基本科研业务费专项资金项目资助(2022NYXXS012)。

摘　　要：为提高传统牦牛酥油的抗氧化性能,延长保质期,本文以阿拉伯胶和明胶为壁材,采用复合凝聚法对牦牛酥油进行包埋制备牦牛酥油微胶囊。以包埋率为指标,通过单因素和正交试验优化其制备工艺,并研究其理化特性、形貌结构、稳定性和模拟胃肠消化特性。结果表明,牦牛酥油微胶囊最优工艺为:芯壁比1:1.5、壁材质量分数1.5%、复凝pH4.2、复凝温度40℃,包埋率达81.39%;牦牛酥油微胶囊的平均粒径、水分含量、溶解度、休止角分别为19.728μm、3.62%、96.48%、37.7°;扫描电子显微镜和傅里叶红外光谱分析表明,牦牛酥油微胶囊表面光滑,形状结构不规则,牦牛酥油被壁材成功包埋;差式扫描量热和热重分析表明,牦牛酥油微胶囊的热稳定性较好;此外,牦牛酥油微胶囊可以实现牦牛酥油在模拟胃肠液中的控制释放,其中,人工肠液中释放率达99.74%;贮藏实验表明,微胶囊化能减缓牦牛酥油氧化速度、延长货架期。本研究为提高牦牛酥油的生物利用率提供理论依据。In order to improve the oxidation resistance of traditional yak ghee,extend the shelf life,the yak ghee was embedded in gum Arabic and gelatin by complex coacervation method to prepare yak ghee microcapsules.The optimal preparation technology was obtained via single factor and orthogonal experiment with embedding rate as an index,and the physical and chemical properties,morphology structure,stability and properties in simulate gastrointestinal digestion were also investigated.The results showed that the best parameters of yak ghee microcapsules were as follows:Core-to-wall ratio was 1:1.5,mass fraction of wall material was 1.5%,complex coacervation pH was 4.2,the complex coacervation temperature was 40℃,and encapsulation efficiency of microcapsules was 81.39%.The average particle size,moisture content,solubility and angle of repose were 19.728μm,3.62%,96.48%and 37.7°,respectively.Scanning electron microscope and fourier transform infrared spectroscopy showed that the surface of yak ghee microcapsules was smooth,the morphology was irregular,and yak ghee was successfully embedded in wall materials.Differential scanning calorimeter and thermogravimetric analysis proved that yak ghee microcapsules possessed good thermal stability.In addition,the release of yak ghee microcapsules could be controlled in simulated gastric and intestinal fluid,and the release rate in simulated intestinal fluid was 99.74%.Storage experiments exhibited that microencapsulation could slow down the oxidation rate of yak ghee and prolong the shelf life.This study will help provide theoretical basis for improving the bioavailability of yak ghee.

关 键 词：牦牛酥油 复合凝聚法 微胶囊 模拟胃肠消化 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]