复凝聚法制备山核桃油微胶囊的研究
详细信息Study on the microencapsulation of walnut oil
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摘要: 以改性乳清分离蛋白聚阳离子及阿拉伯树胶聚阴离子为壁材,采用复凝聚法在山核桃油表面形成包覆结构,利用转谷氨酰胺酶进行固定化,冷冻干燥脱水获得微胶囊成品。根据微胶囊包油率,对制备条件和固化条件进行评价。结果表明,最佳制备条件为:山核桃油添加量为0.6mL,改性乳清分离蛋白添加量20mL,阿拉伯树胶添加量为6%,pH4.5,搅拌速度为300r/min。最佳固化条件为:固化pH6.0,固化时间为10h,固化温度为10℃,转谷氨酰胺酶添加量为25U/g阿拉伯树胶。最终包油率可达84.15%。在贮藏过程中,微胶囊化后的核桃油可有效的抑制山核桃油过氧化值升高。Abstract: Modification of whey protein isolate and gum arabic were used as wall material which could form a firm by complex coacervation at the surface of the walnut oil. The microcapsules of walnut oil were immobilized by transglutaminase ( TG- H) . The final products were dehydrated by freeze-drying. The preparation conditions and immobilization conditions were evaluated by the oil-in-rate of microcapsules. The results indicated that the optimum preparation conditions were as follows:walnut oil dosage 0.6mL, modified whey protein isolate 20mL, gum Arabic 6% , pH4.5, stirring speed 300r /min. The optimal immobilization conditions:immobilization pH6.0, the immobilization time of 10h, the immobilization temperature of 10℃, transglutaminase enzyme dosage of 25U /g of gum arabic .The final oil-in-rate could reach 84.15%.In the storage process, the microcapsules could delay walnut oil peroxide value increase.
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