| 可溶性免疫球蛋白微胶囊制备工艺研究 |
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| 引用本文： | 金锋.可溶性免疫球蛋白微胶囊制备工艺研究[J].粮食与油脂,2007(8):22-24. |
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| 作者姓名： | 金锋 |
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| 作者单位： | 江苏食品职业技术学院,江苏淮安,223003 |
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| 摘 要： | 以微孔淀粉和麦芽糊精为壁材,免疫球蛋白为芯材,对免疫球蛋白胶囊化配方和工艺进行研究;试验结果表明,最佳条件为:麦芽糊精:微孔淀粉为1:1,免疫球蛋白含量10%,总固形物含量40%,喷雾干燥进风温度140℃,出风温度80℃。
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| 关 键 词： | 微胶囊 微孔淀粉 免疫球蛋白 |
| 文章编号： | 1008-9578（2007）08-0022-03 |
| 修稿时间： | 2007-07-05 |
Study on preparation of sIg microencapsulation |
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| JIN Feng.Study on preparation of sIg microencapsulation[J].Cereals & Oils,2007(8):22-24. |
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| Authors: | JIN Feng |
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| Affiliation: | Jiangsu Food Vocation Technical College, Jiangsu Huaian 223003, China |
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| Abstract: | The formulation and process of microencapsulation of Ig of corn were studied by using micro- porus starch and malt dextrin as wall material and Ig as support materials.Based on the test results the optimal conditions were as follows:malt dextrin:micro-porus starch was 1:1,Ig content was 10%, solid content was 40%,spray drying inlet air temperature 140℃,outlet air 80℃. |
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| Keywords: | microencapsulation micro-porus starch Ig |
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