大豆多肽微胶囊的制备与表征  

Preparation and Characterization of Soybean Polypeptide Microcapsules

作　　者：赵晓晓 周晓宏 ZHAO Xiao-xiao;ZHOU Xiao-hong(College of Chemistry and Chemical Engineering,Beijing Institute of Technology,Beijing 100089,China)

机构地区：[1]北京理工大学化学与化工学院,北京100089

出　　处：《中国调味品》2025年第4期51-56,共6页China Condiment

基　　金：国家重点研发计划项目(2017YFB0308905)。

摘　　要：以玉米油为芯材,将大豆多肽作为小分子壁材与其他壁材进行组合,筛选出与其适合的复配壁材,使用喷雾干燥技术制备大豆多肽微胶囊调味粉,采用单因素试验和正交优化试验对大豆多肽微胶囊的制备工艺进行优化。结果表明,大豆多肽与酪蛋白酸钠复配时乳液稳定性最高。大豆多肽微胶囊加工的最优参数为SC∶SP(酪蛋白酸钠与大豆多肽的质量比)1∶1、固形物质量分数20%、芯壁比(芯材与壁材的质量比)1∶3。在此条件下,微胶囊表面结构致密、无孔道,包埋率高达91.20%。该研究结果为开发稳定且适于运输储存的大豆多肽调味产品提供了一定的借鉴。With corn oil as the core material,soybean polypeptides are combined with other wall materials as the small-molecule wall materials to screen the suitable composite wall materials.Spray drying technology is used to prepare soybean polypeptide microcapsule seasoning powder.The preparation process of soybean polypeptide microcapsules is optimized by single factor test and orthogonal optimization test.The results show that the emulsion stability is the highest when soybean polypeptides are compounded with sodium caseinate.The optimum processing parameters of soybean polypeptide microcapsules are as follows:SC∶SP(the mass ratio of sodium caseinate to soybean polypeptides)is 1∶1,the mass fraction of solids is 20%,and the mass ratio of core material to wall material is 1∶3.Under these conditions,the surface structure of microcapsules is compact and there are no pores,and the embedding rate is as high as 91.20%.The research results have provided certain references for the development of soybean polypeptide seasoning products which are stable and suitable for transportation and storage.

关 键 词：大豆多肽 微胶囊化 喷雾干燥 酪蛋白酸钠 

分 类 号：TS201.21[轻工技术与工程—食品科学]