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Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems 总被引:5,自引:0,他引:5
Ethyl caprylate was microencapsulated by spray drying in wall systems consisting of whey protein in combination with maltodextrin (DE 5–15) or corn syrup solids (DE 24). Ester particle-size distribution in the infeed emulsion was adversely affected by high proportions of low DE maltodextrin. Ester retention during drying was affected (P < 0.05) by type of carbohydrate used and its proportion and ranged from 70 to 91%. The proportion of solvent extractable core was reduced with increasing DE value of carbohydrate. Combinations of whey proteins and high DE mal-todextrins or corn syrup solids are effective wall systems for microencapsulation of volatiles. 相似文献
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Microencapsulation of Fish Oil Using Hydroxypropyl Methylcellulose As a Carrier Material by Spray Drying 下载免费PDF全文
Fahim T. Karim Zaidul Md. Sarker Kashif Ghafoor Fahad Y. Al‐Juhaimi Reza‐ul Jalil Mohamed B. Awang Mehrnoush Amid MD. S. Hossain H.P.S. Abdul Khalil 《Journal of Food Processing and Preservation》2016,40(2):140-153
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喷雾干燥工艺制备大豆异黄酮微胶囊的研究 总被引:1,自引:0,他引:1
研究喷雾干燥法制备微胶囊大豆异黄酮的工艺及技术。结果表明:制备大豆异黄酮微胶囊的最佳配方为壁材以大豆分离蛋白和麦芽糊精质量比1∶1混合、原料液固形物含量30%、芯材与壁材比例为2∶3;最佳生产工艺参数为均质压力40 MPa,喷雾干燥进风温度200℃、出风温度100℃。 相似文献
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M.E. Rodríduez-Huezo R. Pedroza-Islas L.A. Prado-Barragán C.I. Beristain E.J. Vernon-Carter 《Journal of food science》2004,69(7):351-359
ABSTRACT: Water-in-oil-in-water (W1/O/W2 ) multiple emulsions with 25% and 35% solids contents were spray-dried producing microcapsules with 3.9:1, 2.6:1, and 1.4:1 biopolymers blend to primary emulsion ratios and 0.25% (w/w) theoretical carotenoids concentration. Microcapsules with better morphology, encapsulation efficiency, and larger particle size were those obtained from higher biopolymers blend to primary emulsion ratios and solids content, but showed relatively higher carotenoids degradation kinetics than microcapsules made with lower biopolymers blend to primary emulsion ratios and solids content, which exhibited poorer morphology, encapsulation efficiency, and smaller particle size. Microcapsules stored at different water activities showed maximum carotenoids degradation at a water activity (aw ) of 0.628, with lower carotenoids degradation occurring at lower or higher aw . 相似文献
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Camila Carvalho Lago Caciano Pelayo Zapata Noreña 《Food and Bioprocess Technology》2016,9(12):2103-2113
The juice from yacon roots was encapsulated by spray drying using polydextrose and gum Arabic as wall materials. The effects of the concentration of the encapsulating agents and drying temperature on total phenolics, antioxidant activity, fructooligosaccharides, moisture content, water activity, solubility, hygroscopicity, color, and morphology of the microparticles were investigated to assess the potential use of polydextrose as wall material. The microparticles produced with polydextrose showed retention of bioactive compounds and physicochemical characteristics similar to those produced with gum Arabic. The phenolic retention ranged from 73.67 to 85.49 %, and the antioxidant activity by DPPH varied from 80.78 to 90.58 %. The fructooligosaccharides have undergone little depolymerization into simple sugars even at high temperatures. With respect to the physicochemical characteristics, high stability (low moisture and water activity), low hygroscopicity, and high solubility were observed in the microparticles. The spray dried samples showed a hue angle close to 100, indicating yellow color of the particles. Regarding the microstructure, particle agglomeration was observed in both treatments, probably due to the hygroscopic characteristic of the spray dried powders. 相似文献
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以阿拉伯胶和麦芽糊精为壁材,以无花果的乙醇提取物为芯材,用喷雾干燥法制取无花果微胶囊粉。通过正交试验分析,确定了最佳生产工艺条件:芯材与壁材的比例为1:4,阿拉伯胶与麦芽糊精的比例为1:1,固形物浓度为30%,乳化剂用量为0.3%,30 MPa均质2遍,进风温度为200℃,出风温度为81℃。生产出的微胶囊无花果粉色泽、溶解性好,水、表面油含量低,无甚粘壁现象,适合于工业化生产。 相似文献
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Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying 总被引:1,自引:0,他引:1
Mortaza Aghbashlo Hossien Mobli Ashkan Madadlou Shahin Rafiee 《Food and Bioprocess Technology》2013,6(6):1561-1569
Several single and composite milk-originated wall materials were used to microencapsulate fish oil via spray drying at various inlet drying air temperatures. Skim milk powder (SMP), whey protein concentrate, whey protein isolate (WPI), 80% WPI?+?20% milk protein concentrate, and 80% WPI?+?20% sodium caseinate (NaCas) were applied as the wall for capsules generated at drying air temperatures of 140, 160, and 180 °C. The higher the drying air temperature, the higher was the particle size, encapsulation efficiency, and peroxide value and the lower was the moisture content and bulk density. The microcapsules prepared with SMP showed the highest encapsulation efficiency and lowest peroxide value for the oil due to the presence of lactose in its chemical composition. Differential scanning calorimetry and Fourier transform infrared analyses indicated the absence of any significant interaction between SMP and fish oil. 相似文献
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WANG Panpan 《肉类研究》2010,(8):83-88
The structure, shape, color, smell and taste of food were decided by protein functionality.The utilization of protein will improve by changing the protein functionality.Protein functionality is also advantage to maintain and utilize the nutrition of food.This paper summarized the nature, classification, factors and prospect of protein functionality.It ccn provide a theoretical basis for application of protein in food industry. 相似文献