以改性魔芋胶为主要壁材的核桃油微胶囊制备

以改性魔芋胶为主要壁材的核桃油微胶囊制备[J]. 食品工业科技, 2013, (15): 246-250. doi: 10.13386/j.issn1002-0306.2013.15.039
引用本文: 以改性魔芋胶为主要壁材的核桃油微胶囊制备[J]. 食品工业科技, 2013, (15): 246-250. doi: 10.13386/j.issn1002-0306.2013.15.039
Study on the preparation of walnut oil microcapsule used modified konjac gum as main wall material[J]. Science and Technology of Food Industry, 2013, (15): 246-250. doi: 10.13386/j.issn1002-0306.2013.15.039
Citation: Study on the preparation of walnut oil microcapsule used modified konjac gum as main wall material[J]. Science and Technology of Food Industry, 2013, (15): 246-250. doi: 10.13386/j.issn1002-0306.2013.15.039

以改性魔芋胶为主要壁材的核桃油微胶囊制备

doi: 10.13386/j.issn1002-0306.2013.15.039
基金项目: 

绵阳市科技局重点科技项目(11M010);

详细信息
  • 中图分类号: TS221

Study on the preparation of walnut oil microcapsule used modified konjac gum as main wall material

  • 摘要: 核桃油中含有大量不饱和脂肪酸,为防止核桃油氧化,拓宽核桃油的应用范围,以改性魔芋胶为主要壁材,采用喷雾干燥法制备核桃油微胶囊,采用响应曲面法中Box-Behnken模式优化核桃油微胶囊的配方工艺,并对配方优化的产品进行货架寿命、微观结构分析测试。结果表明,核桃油微胶囊的最佳配方是核桃油含量34.9%,改性魔芋胶含量29.1%,大豆分离蛋白(SPI)含量18.2%,麦芽糊精含量16.8%,单甘酯含量1%,由此配方制得的核桃油的包埋率达到90.48%。产品呈球状、大小均一、表面无裂纹和孔隙、货架寿命延长。 
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  • 收稿日期:  2013-01-08

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