喷雾干燥制备大豆油脂体微胶囊及其品质分析

为保持大豆油的营养价值以及油脂体的功能性,采用喷雾干燥法制备微胶囊化大豆油脂体,对微胶囊化工艺条件进行优化,探究大豆油脂体微胶囊的包埋率、水分含量、溶解度、堆积密度、流动性、微观结构及其氧化稳定性等。结果表明:在麦芽糊精质量分数为9.0%、大豆油脂体质量分数为6.0%、入口温度为150℃、进料速率为5.00 mL·min-1的条件下,大豆油脂体微胶囊包埋率达到89.97%。在最佳制备条件下微胶囊的水分含量、溶解度、堆积密度、休止角分别为2.57%、67.07%、0.45 g/mL、35.60 °,表明微胶囊化有利于储藏,产品粘度较小,溶解性与流动性良好;扫描电子显微镜(SEM)结果显示微胶囊微观结构呈现较规则球形,囊壁完整性较好,结构致密,无明显裂纹,具有良好的包埋结构;加速氧化实验表明微胶囊显著保护油脂,延长油脂储藏期。因此,将大豆油脂体制备成新型的稳定状态的油脂产品,对于大豆油脂体加工应用领域的拓展和产业化的发展具有重大意义。

Preparation and Quality Analysis of Soybean Oleosome Microcapsules by Spray Drying Method

In order to preserve the nutritional value of the oil and the function of oleosomes,this study used spray drying method to prepare microcapsules. Response surface methodology was used to optimize the spray drying conditions of preparing oleosome microcapsules. Measurement and analysis were carried out in the embedding rate,water content,solubility,bulk density,fluidity,microstructure and oxidative stability of the microcapsules. The results showed that the maximum embedding rate efficiency of 89.97% was achieved under the following conditions:Mass fraction of maltodextrin was 9.0%,mass fraction of soybean oleosome was 6.0%,inlet temperature was 150℃,feeding rate was 5.00 mL·min-1. Moreover,water content,solubility,bulk density and angle of repose of the microcapsules were 2.57%,67.07%,0.45 g/mL,35.60 °,respectively. This indicates microencapsulation is beneficial to storage,and microcapsules have low viscosity,good solubility and fluidity. The microcapsules under scanning electron microscope(SEM)showed a uniform spherical shape,and the integrity of microcapsule wall was better,which had dense structure and good encapsulating structure. The microcapsules significantly prevent oil oxidation and extend guarantee period under the accelerated storage conditions. Therefore,the soybean oleosome is prepared into a new stable oil product,it is of great significance for the development of soybean oleosome processing applications and industrialization.