复凝聚法青鱼内脏鱼油微胶囊的制备及其性能研究

为提高鱼油稳定性,以青鱼内脏鱼油为芯材,大豆分离蛋白(SPI)和壳聚糖(CS)为壁材,制备鱼油微胶囊。采用单因素实验考察了均质速度、pH、壁材总质量分数、SPI/CS比值、芯壁比等因素对鱼油微胶囊制备效果的影响,结合响应面法优化鱼油微胶囊制备工艺,并比较研究了鱼油微胶囊湿囊分别经喷雾干燥和冷冻干燥两种干燥方法所得产品的包埋率、水分含量、贮藏稳定性。结果表明,最佳鱼油微胶囊制备工艺条件为:pH7、壁材总质量分数2%、SPI/CS比值1.3∶1、芯壁比1.3∶1,在此条件下鱼油包埋率为71.98%±0.16%。喷雾干燥法表面含油率为0.73%±0.04%,低于冷冻干燥法3.62%±0.09%,包埋率为71.98%±0.16%,高于冷冻干燥法56.76%±0.37%,说明喷雾干燥法效果优于冷冻干燥法,鱼油微胶囊贮藏期可较未包埋的鱼油延长6 d以上。通过微胶囊化,改善了青鱼内脏鱼油的性能,提高了使用范围和应用价值。

Study on the Preparation and Properties of Black Carp Viscera Oil Microcapsules with Complex Coacervation

In order to improve the stability of fish oil,fish oil microcapsules were prepared with black carp viscera oil as core material,SPI and CS as wall materials. The effects of homogenization rate,pH,wall material total mass fraction,SPI/CS and core-wall ratio on the preparation of fish oil microcapsules were investigated by single factor test,and the preparation process of fish oil microcapsules was optimized by response surface method. Embedding rate,water content,and storage stability of the fish oil microcapsule were studied through two drying methods,namely spray drying and freeze drying. The results showed that the optimum conditions for the preparation of fish oil microcapsules were:pH7,wall material total mass fraction 2%,SPI/CS ratio 1.3∶1 and core-wall ratio 1.3∶1. Under these conditions,embedding rate of fish oil was 71.98%±0.16%. The surface oil content of spray drying method 0.73%±0.04% was lower than that of freeze-drying 3.62%±0.09% and the embedding rate of spray drying method 71.98%±0.16% was higher than that of freeze-drying method 56.76%±0.37%,which showed that spray drying was better than freeze-drying and the storage period of fish oil could be prolonged for more than 6 days. Through microencapsulation,the performance of the oil was improved,and the application range and value increased.