| 明胶微球的制备及其粒径影响因素的研究 |
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| 引用本文： | 李仲谨,张莎,周亮,余丽丽.明胶微球的制备及其粒径影响因素的研究[J].食品科技,2010(1). |
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| 作者姓名： | 李仲谨 张莎 周亮 余丽丽 |
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| 作者单位： | 陕西科技大学教育部轻化工助剂化学与技术重点实验室;西安工程大学环境与化工学院; |
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| 基金项目： | 陕西省科学技术研究发展计划项目(2006K08-G11); 陕西科技大学研究生创新基金项目 |
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| 摘 要： | 以明胶为原料,采用乳化交联法制备明胶微球;分别考察了搅拌速度、乳化剂用量、明胶浓度、水油相比例和乳化时间对明胶微球(GMS)质量和粒径的影响;选取其中影响较为显著的搅拌速度、明胶浓度、水油相比例3个因素为考察对象,进行正交优化实验。结果表明,提高搅拌速率、降低明胶浓度或水油比例均有利于减小GMS的粒径并提高其圆整度;通过优化实验条件,在明胶浓度0.20g/mL、搅拌速度800r/min、水油比1∶6、1.5%的乳化剂用量、乳化15min时研制出了平均粒径为11.6μm的表面平整、分散性好的GMS。
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| 关 键 词： | 明胶微球 制备条件 表面形态 粒径 |
Study on the preparation and influencing factors on the particle size of gelatin microspheres |
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| LI Zhong-jin,ZHANG Sha,ZHOU Liang,YU Li-li.Study on the preparation and influencing factors on the particle size of gelatin microspheres[J].Food Science and Technology,2010(1). |
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| Authors: | LI Zhong-jin ZHANG Sha ZHOU Liang YU Li-li |
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| Affiliation: | LI Zhong-jin1,ZHANG Sha1,ZHOU Liang2,YU Li-li1 (1.Key Laboratory of Auxiliary Chemistry & Technology for Chemical Industry,Ministry of Education,Shaanxi University of Science & Technology,Xi\'an 710021,2.College of Chemistry , Environment,Xi\'an Polytechnic University,Xi\'an 710048) |
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| Abstract: | Gelatin microsphere(GMS) was prepared through emulsion chemical-crossline method. The pre-paration conditions of GMS such as stirring speed,emulsifier dosage,gelatin concentration,ratio of water to oil phase and emulsion time were studied and discussed. Orthogonal experiment was made to study the influence of stirring speed,gelatin concentration and water/oil rate. The result shows that enhance stirring speed,decrease gelatin concentration or water/oil rate benefit to reduce the particle size of GMS and inc... |
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| Keywords: | gelatin microsphere preparation condition surface morphology particle size |
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