食品与发酵工业 >

2023 , Vol. 49 >Issue 10: 108 - 113;121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032083

研究报告

玉米低聚肽-维生素D3和小麦低聚肽-维生素D3微胶囊的制备与表征

  • 卢知浩 ,
  • 刘放 ,
  • 李嘉兴 ,
  • 刘家生 ,
  • 张新雪 ,
  • 卢素情 ,
  • 刘文颖 ,
  • 李国明
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  • 1(中国食品发酵工业研究院有限公司 北京市蛋白功能肽工程技术研究中心,北京,100015)
    2(广东中食营科生物科技有限公司,广东 东莞,523122)
    3(北京城市学院 生物医药学部,北京,100083)
第一作者:硕士,工程师(刘文颖高级工程师和李国明高级工程师为共同通信作者,E-mail:wenyingliu888@126.com;gml_1002@163.com)

收稿日期: 2022-04-22

  修回日期: 2022-05-17

  网络出版日期: 2023-06-13

基金资助

广东省重点领域研发计划项目(2019B020213001);宁夏回族自治区重点研发计划项目(2021BEG02027)

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Preparation and characterization of corn oligopeptide- and wheat oligopeptide-vitamin D3 microcapsules

  • LU Zhihao ,
  • LIU Fang ,
  • LI Jiaxing ,
  • LIU Jiasheng ,
  • ZHANG Xinxue ,
  • LU Suqing ,
  • LIU Wenying ,
  • LI Guoming
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing Engineering Research Center of Protein and Functional Peptides, Beijing 100015, China)
    2(Guangdong Sino Nutri-food Biological Technology Co., Dongguan 523122, China)
    3(Biochemical School, Beijing City University, Beijing 100083, China)

Received date: 2022-04-22

  Revised date: 2022-05-17

  Online published: 2023-06-13

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摘要

以玉米低聚肽和小麦低聚肽为壁材,维生素D3油为芯材,吐温-20为乳化剂,利用喷雾干燥法成功制备了2种低聚肽包埋维生素D3微胶囊,对比分析了两类微胶囊单因素条件差异原因,并利用正交试验法筛选出玉米肽微胶囊和小麦肽微胶囊的最佳制备条件均为喷雾干燥温度150 ℃、芯材壁材比1∶20、固形物质量浓度0.15 g/mL,包埋率分别为75.8%和73.8%。微胶囊稳定性分析表明,两类微胶囊均有较好的热稳定性、溶解性和胃环境缓释作用。

关键词： 玉米低聚肽; 小麦低聚肽; 维生素D; 微胶囊

本文引用格式

卢知浩 , 刘放 , 李嘉兴 , 刘家生 , 张新雪 , 卢素情 , 刘文颖 , 李国明 . 玉米低聚肽-维生素D3和小麦低聚肽-维生素D3微胶囊的制备与表征[J]. 食品与发酵工业, 2023 , 49(10) : 108 -113;121 . DOI: 10.13995/j.cnki.11-1802/ts.032083

Abstract

With corn oligopeptide or wheat oligopeptide as wall material, vitamin D3 oil as core material and Tween-20 as an emulsifier, two kinds of vitamin D3 microcapsules embedded with oligopeptide were successfully prepared by spray drying method. The reasons for the differences in single-factor conditions between the two kinds of microcapsules were analyzed. The optimal preparation conditions of corn peptide microcapsules and wheat peptide microcapsules were selected by orthogonal test, which was that the spray drying temperature was 150 ℃, the ratio of core material to wall was 1∶20, the solid concentration was 0.15 g/mL, and the embedding rates were 75.8% and 73.8%, respectively. The stability analysis of microcapsules showed that the two types of microcapsules had good thermal stability, solubility, and sustained release in the stomach environment.

Key words： corn oligopeptides; wheat oligopeptides; vitamin D; microencapsulation

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