基于乳清蛋白微胶囊的鱼油和白藜芦醇共包埋研究
首发时间:2020-04-14
摘要:微胶囊技术已经广泛应用于单一功能因子的包埋,且在不同功能因子的共包埋应用正在引起越来越多的研究兴趣。本文利用酶交联改性乳清分离蛋白和阿拉伯胶稳定的喷雾干燥微胶囊,对鱼油和白藜芦醇进行包埋和保护,表征微胶囊水分含量和水分活度等性质以及活性成分的包埋率和在储藏期间的稳定性。结果表明微胶囊中鱼油和白藜芦醇的包埋率分别为93%和80%以上。而且,微胶囊的水分含量和水分活度均低于食品工业对固体粉末的要求。通过SEM图可以看出,微胶囊结构完整、囊壁光滑。加速储藏实验表明,微胶囊化改善了鱼油的氧化稳定性,而白藜芦醇的加入更是对鱼油氧化稳定性有了显著改善。
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Co-encapsulation of fish oil and resveratrol based on whey protein microcapsules
Abstract:Microcapsule technology has been widely used for the encapsulation of a single functional component, and is attracting more and more research interest in the use for co-encapsulating different functional components. In this article, fish oil and resveratrol were encapsulated and protected by enzyme-crosslinked whey protein isolate and gum Arabic stabilized microcapsules by spray drying. The parameters of the microcapsules including moisture content, water activity, and encapsulation efficiency and stability of fish oil and resveratrol during storage were characterized. The results showed that the encapsulation efficiency of fish oil and resveratrol in the microcapsules were 93% and above 80%, respectively. Moreover, the moisture content and water activity of the microcapsules are lower than the requirements for solid powders in food industry. It can be seen from the SEM image that the microcapsule structure was complete and the capsule wall was smooth. It was also found that microencapsulation improved the oxidation stability of fish oil during accelerated storage, which was further significantly improved by addition of resveratrol.
Keywords: Whey protein isolate Gum Arabic Microcapsule Fish oil Resveratrol
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基于乳清蛋白微胶囊的鱼油和白藜芦醇共包埋研究
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