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投稿时间：2019-09-12
投稿时间：2019-09-12
中文摘要: 该文优化功能油脂微胶囊的制备工艺，考察微胶囊相关理化指标。采用高直链玉米淀粉、酪蛋白酸钠和麦芽糊精作为复合壁材，功能油脂作为芯材，以包埋率为指标，根据单因素试验结果，设计三因素三水平响应面试验，得到最佳工艺条件为：乳化温度64.2℃、高速剪切时间5.8 min、喷雾干燥进风温度179.9℃，经验证试验表明包埋率可达96.42%以上。得到的微胶囊产品干燥充分，有效成分损失较少，大小均一，壁囊完整且热稳定性良好，足以满足工业生产的要求，达到了微胶囊化的目的。
Abstract:The preparation process of functional oil microcapsules was optimized，and the physical and chemical indicators related to microcapsules were investigated.High amylose corn starch，sodium caseinate and maltodextrin were used as composite wall materials，functional oils were used as core materials，and the embedding rate was used as an index.Based on the single factor test results，a three-factor three-level response surface test was designed to obtain the best process.The conditions were emulsification temperature 64.2℃，high-speed shear time 5.8 min，spray drying inlet air temperature 179.9℃，verified experiments showed that the embedding rate could reach above 96.42%.The obtained microcapsule product had sufficient drying，less loss of active ingredients，uniform size，complete wall cavity and good thermal stability，which was sufficient for industrial production and achieved the purpose of microencapsulation.
keywords: functional oil microcapsules response surface methodology process optimization thermal stability
文章编号：202015010 中图分类号： 文献标志码：
基金项目:山东省重点研发计划（2018YYSP011）；国家重点研发计划（2018YFD0401104）；泰山学者工程（黄凤洪）
| 作者 | 单位 |
| 岳昊，邱斌，张文龙，贾敏，刘丽娜，徐同成 | 山东省农业科学院农产品研究所，山东省特殊医学用途配方食品工程技术研究中心，山东省农产品精深加工技术重点实验室，农业部新食品资源加工重点实验室，山东济南250100 |
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