鱿鱼皮胶原蛋白肽微胶囊制备及其特性研究  

Studies on Preparation and Characteristic of Collagen Peptide Microcapsules from Squid Skin

作　　者：毛韶昕 王佳圆 马佳雯 曹少谦[1] 杨华[1] 颜金鑫 戚向阳[1] Mao Shaoxin;Wang Jiayuan;Ma Jiawen;Cao Shaoqian;Yang Hua;Yan Jinxin;Qi Xiangyang(College of Biological and Environmental Science,Zhejiang Wanli Universiy,Ningbo 315100,Zhejiang;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2024年第10期246-257,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省基础公益研究计划项目(LGN22C200003);浙江省重点研发项目(2019C02071);浙江省一流学科“生物工程”学生创新项目(CX2022030)。

摘　　要：为增强鱿鱼皮胶原蛋白肽的稳定性,以产品包埋率和产率为指标,通过单因素和响应面试验优化喷雾干燥法制备微胶囊的最佳工艺,并对所得微胶囊的理化特性和稳定性进行分析。结果表明:以微孔淀粉为吸附载体,阿拉伯胶为壁材,微胶囊制备最佳条件为进风温度173℃,芯壁比1∶4,固形物含量17%,此条件下所得鱿鱼皮胶原蛋白肽包埋率为(74.65±0.05)%,样品得率为(72.32±0.16)%。所制备的微胶囊水分含量较低,溶解性较好,可接受度较高且热稳定性较强,鱿鱼皮胶原蛋白肽经微胶囊化后,在胃肠模拟消化中缓释效果显著,且消化稳定性提升。本研究结果为提升鱿鱼资源的精深加工和综合利用水平提供了一定的理论依据。To enhance the stability of collagen peptide from squid skin,taking the embedding rate and yield of the product as indicators,the optimal process of preparing collagen peptide microcapsules by spray drying was optimized through single factor and response surface experiments,and the physicochemical properties and stability of the microcapsules were also analyzed.The results showed that with microporous starch as the adsorption carrier and arabic gum as the wall material,the optimum conditions for the preparation of microcapsules were air inlet temperature 173℃,core to wall ratio 1∶4,solid content 17%.Under these conditions,the embedding rate and the sample yield of squid skin collagen peptide was(74.65±0.05)%and(72.32±0.16)%respectively.The prepared microcapsules had low water content,good solubility,high acceptability and strong thermal stability.Squid skin collagen peptide had a certain slow-release effect after microencapsulation,and its digestive stability was also improved.This study provides a theoretical basis for improving the level of intensive processing and comprehensive utilization of squid resources.

关 键 词：鱿鱼皮 胶原蛋白肽 喷雾干燥法 微胶囊 特性 稳定性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]