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食品与发酵工业  2020, Vol. 46 Issue (11): 210-215    DOI: 10.13995/j.cnki.11-1802/ts.023552
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
奇亚籽油微胶囊的制备
罗文涛, 王姿颐, 彭彬倩, 沈晓芳*
(江南大学 食品学院,江苏 无锡,214122)
Preparation of chia seed oil microcapsule
LUO Wentao, WANG Ziyi, PENG Binqian, SHEN Xiaofang*
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
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摘要 为了降低奇亚籽油中不饱和脂肪酸的氧化程度,增强其抗氧化性能,以大豆分离蛋白(soy protein isolate,SPI)和麦芽糊精(maltodextrin,MD)为壁材、奇亚籽油为芯材、单硬脂酸甘油酯和蔗糖脂肪酸酯为乳化剂,利用喷雾干燥技术制备奇亚籽油微胶囊,以微胶囊包埋率作为评价指标,优化包埋工艺。优化后的奇亚籽油微胶囊制备工艺为:m(芯材)∶m(壁材)=1∶3,m(SPI)∶m(MD)=1∶2,乳化剂添加量1.0%(质量分数),固形物质量分数为30%,制得的微胶囊呈球形,分布均匀,包埋率达到93.79%,含水率为1.33%。产品具有一定的热稳定性,能够应对常规的食品加工过程,拓宽了奇亚籽油的应用范围,具有应用在酸奶、烘焙产品或功能食品中的可行性。
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罗文涛
王姿颐
彭彬倩
沈晓芳
关键词:  奇亚籽油  微胶囊  包埋率  喷雾干燥  氧化稳定性    
Abstract: In order to reduce the oxidation of unsaturated fatty acids in chia seed oil and enhance its antioxidant properties, herein, chia seed oil microcapsule was prepared by spray drying technology. Soy protein isolate and maltodextrin, chia seed oil, glyceryl monostearate and sucrose fatty acid ester were used as wall, core material and emulsifiers respectively. The embedding conditions were optimized using microcapsule encapsulation efficiency as an indicator. The results showed that the optimized process conditions including mass ratio of core-to-wall material, mass ratio of soy protein isolate to maltodextrin, emulsifier addition, and solid content were 1∶3, 1∶2, 1.0%, 30%, respectively. The as-prepared microcapsule was spherical and uniformly distributed. Moreover, the encapsulation efficiency was as high as 93.79% and it had moisture content of 1.33%. Chia seed oil microcapsule had certain thermal stability, which could cope with the conventional food processing processes. Thus, the application scenario of chia seed oil is widened; it could be further developed and applied in yogurt, baked products, or functional food.
Key words:  chia seed oil    microcapsule    encapsulation efficiency    spray drying    oxidant stability
收稿日期:  2020-02-08                出版日期:  2020-06-15      发布日期:  2020-06-24      期的出版日期:  2020-06-15
作者简介:  硕士研究生(沈晓芳教授为通讯作者,E-mail: xfshen@jiangnan.edu.cn)
引用本文:    
罗文涛,王姿颐,彭彬倩,等. 奇亚籽油微胶囊的制备[J]. 食品与发酵工业, 2020, 46(11): 210-215.
LUO Wentao,WANG Ziyi,PENG Binqian,et al. Preparation of chia seed oil microcapsule[J]. Food and Fermentation Industries, 2020, 46(11): 210-215.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023552  或          http://sf1970.cnif.cn/CN/Y2020/V46/I11/210
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