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投稿时间:2020-03-15
投稿时间:2020-03-15
中文摘要: 通过寻找合适的壁材对β-胡萝卜素进行包埋,制备成稳定性好、包埋率高的微胶囊,提高β-胡萝卜素的水分散性和化学稳定性。果胶是一种具有黏胶性的多糖,在食品和医药生产中有广泛的应用。为此,在研究不同壁材及配比对β-胡萝卜素包埋的影响后,采用乳清分离蛋白(whey protein isolate,WPI)及乳清分离蛋白果胶混合物分别包埋两种制备工艺。研究表明,两者都能形成纳米级的微胶囊,且水溶性较好,产品包埋率分别为85.6%和88.2%。在常温储存过程中,乳清分离蛋白果胶混合物包埋的β-胡萝卜素微胶囊的粒径变化较小,形态较为稳定。
Abstract:The purpose of these studies was to identify a most suitable microcapsule wall material.β-carotene microcapsules with good stability and high embedding rates were prepared by embedding β-carotene,and assessing the microcapsules′water dispersibility and chemical stability.Pectin is a type of mucilaginous polysaccharide widely used in food and medicine production.In this study of different wall materials,and the impact of wall material ratios on β-carotene entrapment,two preparation formulations were used:1)whey protein isolate(WPI),or 2)a mixture of whey protein isolate and pectin.Both of these can form nano microcapsules with good water solubility,and the embedding rates of the products were 85.6% and 88.2% respectively.During incubation at room temperature,whey protein isolate and WPI-pectin mixture were embedded with β-carotene.The particle size of the-carotene microcapsules changed little,and their morphology was stable.
文章编号:202115024 中图分类号: 文献标志码:
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