| 籼米多孔淀粉制备及微藻油DHA微胶囊化的研究 |
| |
| 引用本文： | 张忠,胡居吾,熊华,杜研学,白春清,蒋研,李婕. 籼米多孔淀粉制备及微藻油DHA微胶囊化的研究[J]. 食品工业科技, 2012, 0(1): 211-213,216 |
| |
| 作者姓名： | 张忠 胡居吾 熊华 杜研学 白春清 蒋研 李婕 |
| |
| 作者单位： | 南昌大学食品科学与技术国家重点实验室,江西南昌,330047 |
| |
| 基金项目： | 国家“863”计划项目(2008AA10Z332);江西省研究生创新专项资金 |
| |
| 摘 要： | 采用α-淀粉酶和糖化酶水解籼米淀粉制备多孔淀粉,为优化制备条件,以吸油率为指标,对水解温度、pH、反应时间、酶配比等参数进行了研究,并将多孔淀粉吸附微藻油DHA作为芯材,以包埋率为指标,考察不同含量的多孔淀粉对包埋率的影响,并测定水分含量。结果表明:以酶配比8:1,pH4.5,温度45℃,水解12h,多孔淀粉吸油率最高为104.12%,用于微藻油DHA微胶囊化,包埋率达到92.08%,水分含量为3.78%,基本符合添加于奶粉的要求。
|
| 关 键 词： | 多孔淀粉 DHA 微胶囊 包埋率 |
Study on porous starch preparation and adsorption micro-algae oil DHA microcapsules |
| |
| ZHANG Zhong,HU Ju-wu,XIONG Hua,DU Yan-xue,BAI Chun-qing,JIANG Yan,LI Jie. Study on porous starch preparation and adsorption micro-algae oil DHA microcapsules[J]. Science and Technology of Food Industry, 2012, 0(1): 211-213,216 |
| |
| Authors: | ZHANG Zhong HU Ju-wu XIONG Hua DU Yan-xue BAI Chun-qing JIANG Yan LI Jie |
| |
| Affiliation: | (State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China) |
| |
| Abstract: | In order to optimize preparation conditions of rice porous starch,the effect of hydrolysis temperature,pH,reaction time,enzyme ratio of glucoamylase and α-amylase were investigated by setting micro-algae oil DHA adsorption ratio as an index.Results indicated that the optimum conditions were enzyme ratio 8:1,pH4.5,temperature 45℃,hydrolyzed 12 hours.Using the porous starch absorbed micro-algal oil as core materials,the spray-dried microcapsules had an encapsulation efficiency of 92.08%,a moisture content of 3.78%,and the two values were both according with basic requirements of milk powder. |
| |
| Keywords: | porous starch docosahexaenoic acid(DHA) microcapsules encapsulation efficiency |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
