为提高核桃油微胶囊特性,采用纳米SiO2改性大豆分离蛋白(soy protein isolate, SPI)制备纳米SiO2/SPI为壁材的核桃油微胶囊。通过考察核桃油微胶囊含水率、吸水率、溶解性、包埋率、色泽、粒径、热稳定性、形态和贮藏稳定性等特性,研究了SPI中纳米SiO2添加量[1.00%、3.00%、5.00%、7.00%和9.00%(质量分数)]对核桃油微胶囊的影响。结果表明:纳米SiO2添加量对含水率、吸水率、色泽、形态没有明显影响;纳米SiO2添加量加3.00%时,核桃油微胶囊的综合性能好,此时包埋率85.35%,溶解性97.80%,粒径11.34 μm,熔融温度164.4 ℃;贮藏12 d后核桃油微胶囊包埋率仅下降了24.71%,过氧化值为10.24 mmol/kg,仅为未添加纳米SiO2微胶囊的41.72%。POV动力学研究结果表明,核桃油微胶囊氧化动力学适用于一级反应。
In order to improve the characteristics of walnut oil microcapsules, walnut oil microcapsules with nano-SiO2/SPI as wall material was prepared by modifying soy protein isolate with nano-SiO2. The effects of nano-SiO2 addition (1.00%, 3.00%, 5.00%, 7.00%, 9.00%) in SPI on walnut oil microcapsules were studied by investigating the characteristics of water content, water absorption, solubility, embedding rate, color, particle size, thermal stability, morphology and storage stability. The results showed that the addition of nano-SiO2 had no effect on water content, water absorption, color and morphology. At 3.00% of nano-SiO2 addition, the comprehensive properties of walnut oil microcapsules were better than that of control samples. At this time, the embedding rate and the solubility were 85.35% and 97.80% respectively. The particle size was 11.34 μm, and the melting temperature was 164.4 ℃. After 12 days' storage, the embedding rate of walnut oil microcapsules decreased 24.71%, and POV was 10.24 mmol/kg in which 41.72% of the microcapsules without nano-SiO2. The results of POV kinetic showed that the oxidation kinetics of walnut oil microcapsules was suitable for the first-order reaction.
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