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。
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.
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