| 辛烯基琥珀酸淀粉微胶囊化浓缩鱼油的研究 |
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| 引用本文： | 吴克刚,郑东方,柴向华.辛烯基琥珀酸淀粉微胶囊化浓缩鱼油的研究[J].食品研究与开发,2006,27(3):4-6. |
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| 作者姓名： | 吴克刚 郑东方 柴向华 |
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| 作者单位： | 1. 广东工业大学食品科学与生物工程系,广州,510000
2. 河南焦作师范高等专科学校南校区自然利学系,河南,焦作,454100 |
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| 摘 要： | 主要研究采用辛烯基琥珀酸淀粉喷雾干燥微胶囊化浓缩鱼油时,几种碳水化合物和食用酵母对其溶剂浸油率、氧化稳定性以及鱼腥异味的影响。实验结果,采用多聚糊精替代20%的辛烯基琥珀酸淀粉可有效降低溶剂浸油率;采用15%的食用酵母就能完全消除鱼腥异味,而且还能显著地提高氧化稳定性。
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| 关 键 词： | 辛烯基琥珀酸淀粉 微胶囊化 鱼油 氧化稳定性 鱼腥异味 |
| 修稿时间： | 2005年11月4日 |
MICROENCAPSULATION OF CONCENTRATED FISH OIL BY STARCH SODIUM OCTENYLSUCCINATE |
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| WU Ke-gang,ZHENG Dong-fang,CHAI Xiang-hua.MICROENCAPSULATION OF CONCENTRATED FISH OIL BY STARCH SODIUM OCTENYLSUCCINATE[J].Food Research and Developent,2006,27(3):4-6. |
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| Authors: | WU Ke-gang ZHENG Dong-fang CHAI Xiang-hua |
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| Abstract: | The object of this paper is to investigate effects of several carbohydrates and edible yeast on extractable oil with solvent, oxidative stability and fishy smell of microencapsulated fish oil by starch sodium octenylsuccinate. Results showed that extractable oil with solvent was reduced by the replacement of starch sodium octenylsuccinate with polydextrin by 20 %, and fishy smell was taken off and oxidative stability was improved greatly with edible yeast by 15 %. |
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| Keywords: | starch sodium octenylsuccinate microencapsulation fish oil oxidative stability fishy smell |
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