壳聚糖-籼米淀粉基风味微胶囊的制备及结构表征  

Preparation and Structural Characterization of Chitosan-Indica Rice Starch-Based Flavor Microcapsules

作　　者：胡欣月 董武恒 黄永春[1,2] 唐湘毅 张昆明 HU Xin-yue;DONG Wu-heng;HUANG Yong-chun;TANG Xiang-yi;ZHANG Kun-ming(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545005,China;Guangxi Liuzhou Luosifen Engineering and Technology Research Center,Guangxi Key Laboratory of Green Processing of Sugar Resources,College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545005,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545005 [2]广西科技大学生物与化学工程学院广西糖资源绿色加工重点实验室广西柳州螺蛳粉工程技术研究中心,广西柳州545005

出　　处：《中国调味品》2025年第3期84-89,共6页China Condiment

基　　金：广西重点研发计划项目(桂科AB22035061)。

摘　　要：以壳聚糖、籼米淀粉为包合风味壁材,包合正辛醇(NOA)风味,探究二元基质风味微胶囊在结构和理化性质上的变化。通过FT-IR、XRD、SEM等表征技术证明了复合基质成功包合风味分子,其复合物呈现V6Ⅱ-(NOA)型结晶结构。采用质构仪和流变仪研究二元复合风味微胶囊的性能,研究结果表明,二元基质复合微胶囊与淀粉基风味复合物相比,硬度、咀嚼性明显下降,黏度、弹性和恢复力均显著提高。此外,二元复合微胶囊动态模量显著提高,提高的大小次序为添加壳聚糖分子量为1000000>50000>200000>500000。With chitosan and indica rice starch as the encapsulating flavor wall materials,n-octanol(NOA)flavor is encapsulated,and the changes of structure and physicochemical properties of binary matrix flavor microcapsules are investigated.Through the characterization techniques including FT-IR,XRD and SEM,it is confirmed that the composite matrix successfully encapsulate flavor moleculars,and the composite shows V6Ⅱ-(NOA)type crystal structure.By using texture analyzer and rheometer,the performance of binary composite flavor microcapsules is studied.The results show that compared with starch-based flavor composite,the hardness and chewiness of binary matrix composite microcapsules significantly decrease and the viscosity,elasticity and resilience all significantly increase.In addition,dynamic modulus of binary matrix composite microcapsules increases significantly,with the increase order of adding chitosan with the molecular weight of 1000000>50000>200000>500000.

关 键 词：壳聚糖 淀粉 风味分子 凝胶 

分 类 号：TS201.2[轻工技术与工程—食品科学]