| 微藻油微胶囊配方优化及其稳定性研究 |
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| 引用本文： | 白春清,韩丹,熊华,刘玉珍,赵丽萍,史苏华,邓波,蒋岩.微藻油微胶囊配方优化及其稳定性研究[J].食品科学,2010,31(18):5. |
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| 作者姓名： | 白春清 韩丹 熊华 刘玉珍 赵丽萍 史苏华 邓波 蒋岩 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室; |
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| 基金项目： | 国家“863”计划专题项目(2008AA10Z332); “十一五”国家科技支撑计划项目(2006BAD27B04) |
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| 摘 要： | 采用喷雾干燥法制备微藻油微胶囊,为优化微藻油微胶囊配方,以包封率为主要指标,对乳化剂、酪蛋白、环糊精用量及芯材含量进行响应面优化试验。结果表明:最佳配方为乳化剂用量3.98%、酪蛋白用量3.52%、环糊精用量11.1%、芯材含量30%。由此配方制备的微藻油微胶囊包埋率达到93.37%,产品经(60±1)℃加速氧化14d后,过氧化值仅为对照样品的三分之一;将微藻油微胶囊添加在婴儿配方奶粉中,经常温真空避光保存一年,DHA保留率为91.06%,证明该微胶囊具有良好的氧化稳定性和贮藏稳定性。
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| 关 键 词： | 微藻油 二十二碳六烯酸 微胶囊 响应面法 稳定性 |
Optimization and Stability of Micro-algal Oil Microcapsules |
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| BAI Chun-qing,HAN Dan,XIONG Hua,LIU Yu-zhen,ZHAO Li-ping,SHI Su-hua,DENG Bo,JIANG Yan.Optimization and Stability of Micro-algal Oil Microcapsules[J].Food Science,2010,31(18):5. |
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| Authors: | BAI Chun-qing HAN Dan XIONG Hua LIU Yu-zhen ZHAO Li-ping SHI Su-hua DENG Bo JIANG Yan |
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| Affiliation: | BAI Chun-qing,HAN Dan,XIONG Hua,LIU Yu-zhen,ZHAO Li-ping,SHI Su-hua,DENG Bo,JIANG Yan(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China) |
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| Abstract: | In order to optimize the formula of micro-algal microcapsules,the effects of emulsifier,casein,cyclodextrin on microencapsulation efficiency of micro-algal oil were explored using response surface methodology.Results indicated that the optimal formulation for micro-algal oil microcapsules were 3.98% emulsifier,3.52% casein,11.1% cyclodextrin and 30% microalgal oil as the core-material,respectively.The microcapsulation efficiency of micro-algal oil reached up to 93.37% at this optimal condition.Compared with... |
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| Keywords: | micro-algal oil docosahexaenoic acid(DHA) microcapsule response surface methodology stability |
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