食品与发酵工业 >

2023 , Vol. 49 >Issue 9: 207 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031364

研究报告

灵芝孢子粉微胶囊的制备及其氧化稳定性研究

  • 祝敏珉 ,
  • 雷俊 ,
  • 陈俊滔 ,
  • 贺丹 ,
  • 何荣军 ,
  • 孙培龙
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310020)
    2(浙江科达生物科技有限公司,浙江 丽水,323000)
硕士研究生(何荣军副教授为通信作者,E-mail:hrjun@zjut.edu.cn)

收稿日期: 2022-03-09

  修回日期: 2022-04-01

  网络出版日期: 2023-06-05

基金资助

浙江省龙泉市科技计划项目(2020KJ-001)

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Preparation and oxidative stability of Ganoderma lucidum spore microcapsules

  • ZHU Minmin ,
  • LEI Jun ,
  • CHEN Juntao ,
  • HE Dan ,
  • HE Rongjun ,
  • SUN Peilong
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  • 1(Collogy of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310020, China)
    2(Zhejiang Keda biological technology Co.Ltd., Lishui 323000, China)

Received date: 2022-03-09

  Revised date: 2022-04-01

  Online published: 2023-06-05

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摘要

灵芝孢子粉具有多种生理活性,但其存在易氧化等缺点。该文采用复凝聚法制备银耳原胶-明胶复配壁材的灵芝孢子粉微胶囊,并分析了其氧化稳定性。通过响应面实验优化后的最佳制备工艺为:破壁灵芝孢子粉质量分数33.1%、银耳原胶质量分数36.5%、明胶质量分数30.4%、包埋pH 4.1时的包埋率为94.0%。灵芝孢子粉微胶囊的微观结构呈现不规则皱缩的球形,囊壁完整性好。在加速氧化实验中,以油脂过氧化值、酸价作为评价指标,灵芝孢子粉微胶囊相比于未包埋的灵芝破壁孢子粉具有更好的氧化稳定性。微胶囊化有助于提高破壁灵芝孢子粉功能性物质的氧化稳定性,扩大其在食品工业中的应用范围。

关键词： 微胶囊; 灵芝孢子粉; 银耳; 复凝聚法; 氧化稳定性

本文引用格式

祝敏珉 , 雷俊 , 陈俊滔 , 贺丹 , 何荣军 , 孙培龙 . 灵芝孢子粉微胶囊的制备及其氧化稳定性研究[J]. 食品与发酵工业, 2023 , 49(9) : 207 -211 . DOI: 10.13995/j.cnki.11-1802/ts.031364

Abstract

Ganoderma lucidum spore is a healthy food with physiological activities, but it is easily oxidized. In this paper, G. lucidum spore microcapsules were prepared by complex coagulation method with Tremella fuciformis colloid-gelatin composite as wall material. Its oxidation stability was also analyzed. The preparation process optimized by response surface experiment was as follows: the mass fraction of broken G. lucidum spore was 33.1%, the mass fraction of T. fuciformis colloid was 36.5%, the mass fraction of gelatin was 30.4%, and the embedded pH was 4.1. In these conditions, the embedding rate was 94.0%. The surface of the G. lucidum spore microcapsule was irregular and shrunk spherical, and the integrity of the capsule wall was great. In the accelerated oxidation experiment, the G. lucidum spore microcapsule had better oxidation stability compared with the nonembedded G. lucidum wall-broken spore powder. In conclusion, microencapsulation of G. lucidum spore can improve oxidation stability and has application potential in the food industry.

Key words： microcapsule; Ganoderma lucidum spore; Tremella fuciformis; complex coagulation; oxidation stability

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