蛋清源寡肽肠内营养制剂的制备工艺优化
首发时间:2018-12-29
摘要:目的:获得一种含有蛋清源寡肽纳米颗粒的膏体型肠内营养制剂的最佳工艺配方,以弥补国内肠内营养制剂的市场空缺,为我国蛋品资源产业链的延伸提供一定的借鉴意义。方法:利用壳聚糖和三聚磷酸钠作为壁材包埋蛋清源寡肽,并以蛋清源寡肽纳米颗粒为添加成分制备肠内营养制剂。以感官评价得分为指标,结合响应面法和货架期试验,获得蛋清源寡肽肠内营养制剂的最佳工艺参数及产品稳定性分析。结果:在蛋清源寡肽肠内营养制剂制备过程中,发现蛋清源寡肽纳米颗粒的包埋率能够达到 (71.35±0.19)%,相应的粒子直径为149.4±16.7 nm,Zeta电位为38.8±1.0 mv,基本满足后续工艺要求;而经响应面优化后获得的产品最优工艺配方为:维生素C为2.5%,中链甘油三酯为16%,麦芽糖糊精为45%;货架期试验也证实产品货架期寿命在一年以上,方便投入市场。结论:采用响应面法优化获得蛋清源寡肽肠内营养制剂的最佳制备工艺具有可行性。
关键词: 食品科学 蛋清源寡肽 肠内营养制剂 纳米颗粒 响应面法 货架期试验
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Optimization of Processing Technology of Egg White Protein Derived Oligopeptide Enteral Nutrition Preparation
Abstract:Objective: For extending the industrial chain of egg resources and making up for the market vacancy of enteral nutrition preparation in China, the optimized formula of enteral nutrition preparation containing egg white oligopeptide nanoparticles was obtained. Methods: Chitosan and sodium tripolyphosphate were used as the wall materials to embed the oligopeptides. And the enteral nutrition preparation was made with the egg white protein derived oligopeptide nanoparticles as added ingredients. Besides combined with response surface test and shelf life test, the optimized formula and stability analysis of egg white protein derived oligopeptide enteral nutrition preparation were obtained. Results: During the processing of egg white protein derived oligopeptide enteral nutrition formula, the embedding rate of oligopeptide nanoparticles could reach (71.35±0.19)% and the corresponding nanoparticles diameter was 149.4±16.7 nm and the Zeta potential was 38.8±1.0 mv, which basically met the requirements of the following process. In addtion, the formulation of oligopeptide enteral nutrition preparation was optimized by response surface methodology. After analyzing the data, we obtained the optimal nutrition formula of egg white protein derived oligopeptide enteral nutrition preparation. The percentage of vitamin C, medium chain triglyceride and maltodextrin were 2.5%, 16% and 45% respectively. And the shelf life test also confirmed that the shelf life of the product was more than 1 year, which was convenient to put into the market. Conclusion: It is feasible to optimize the preparation process of egg white protein derived oligopeptide enteral nutrition preparation by response surface methodology.
Keywords: Food science egg white protein derived oligopeptides enteral nutrition preparation nanoparticles response surface methodology shelf life test
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