单宁酸交联处理对明胶性质的影响

doi:10.7506/spkx1002-6630-200901025

食品科学 ›› 2009, Vol. 30 ›› Issue (1): 108-111.doi: 10.7506/spkx1002-6630-200901025

单宁酸交联处理对明胶性质的影响

邵士凤，赵新淮*

东北农业大学乳品科学教育部重点实验室

收稿日期:2008-01-11 修回日期:2008-05-22 出版日期:2009-01-01 发布日期:2010-12-29
通讯作者: 赵新淮 E-mail:xhzhao63@sina.com
基金资助:
国家“863”计划项目(2006AA10Z324)

Effects of Cross-linking Treatment of Tannic Acid on Properties of Gelatin

SHAO Shi-feng，ZHAO Xin-huai*

(Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China)

Received:2008-01-11 Revised:2008-05-22 Online:2009-01-01 Published:2010-12-29
Contact: ZHAO Xin-huai* E-mail:xhzhao63@sina.com

摘要/Abstract

摘要：

采用单宁酸作交联剂对明胶进行交联改性处理，对其凝胶性、降解性进行分析，制备VB1 微胶囊并确定芯材的释放性能。结果表明，与原料明胶相比，交联明胶形成凝胶的最低浓度基本未发生改变，仍为0.6 % 左右，但是在相同浓度下交联明胶的凝胶强度明显降低。体外降解实验表明，原料明胶和交联明胶在模拟胃液中几乎不发生降解，但在模拟肠液中都发生降解，且交联明胶的降解速度更慢。交联明胶为壁材制备的微胶囊，其芯材在模拟胃液和模拟肠液中有一定的缓释效果。

关键词: 明胶, 单宁酸, 交联, 性质

Abstract:

Gelatin was cross-linked with tannic acid as cross-linking agent. Gel properties and degradation characters of crosslinked gelatin were evaluated. Microcapsules were prepared with cross-linked gelatin as wall material and vitamin B1 as core material. Release characters of core material in microcapsules were analyzed. The results showed that the minimum concentration of cross-linked gelatin to form gel is identical to raw gelatin at about 0.6%. However, the gel strength of cross-linked gelatin is lower than that of raw gelatin at the same concentration. Degradation study in vitro showed that the raw gelatin and cross-linked gelatin are hardly degraded in simulated gastric fluid, but both of them are degraded in simulated intestinal fluid, and the cross-linked gelatin is degraded slower than the raw gelatin. The microcapsules with cross-linked gelatin as wall material show certain slowrelease property in simulated gastric and intestinal fluids.

Key words: gelatin, tannic acid, cross-linking, property

中图分类号:

TS202.3

邵士凤，赵新淮*. 单宁酸交联处理对明胶性质的影响[J]. 食品科学, 2009, 30(1): 108-111.

SHAO Shi-feng，ZHAO Xin-huai*. Effects of Cross-linking Treatment of Tannic Acid on Properties of Gelatin[J]. FOOD SCIENCE, 2009, 30(1): 108-111.

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单宁酸交联处理对明胶性质的影响

Effects of Cross-linking Treatment of Tannic Acid on Properties of Gelatin

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