酵母浸膏-海藻酸钠-壳聚糖为壁材制备鱼油微囊的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (7): 113-117.

酵母浸膏-海藻酸钠-壳聚糖为壁材制备鱼油微囊的研究

万义玲,洪鹏志,邱彩虹

广东海洋大学理学院；广东海洋大学理学院广东湛江524088；广东湛江524088

出版日期:2008-07-15 发布日期:2011-07-28

Study on Preparation of Fish Oil Microcapsule Using Yeast Extract-Sodium Alginate-Chitosan as Wall

WAN Yi-Ling, HONG Peng-Zhi, QIU Cai-Hong

College of Sciences, Guangdong Ocean University, Zhanjiang 524088, China

Online:2008-07-15 Published:2011-07-28

摘要/Abstract

摘要： 采用酵母浸膏-海藻酸钠-壳聚糖为壁材,以自制南海低值鱼鱼油为芯材,采用层-层(LBL)组装技术制备鱼油微胶囊产品。以产品的外形、粒径大小、含油量、产率、效率、缓释性能作为评价指标,对以酵母浸膏-海藻酸钠-壳聚糖为壁材制备鱼油微胶囊的最佳工艺条件进行了优化。结果表明:以酵母浸膏-海藻酸钠-壳聚糖为壁材制备鱼油微胶囊产品其技术指标优于以壳聚糖-海藻酸钠为壁材制备鱼油微胶囊产品技术指标,每吨鱼油微胶囊产品可节约成本5000元左右。

关键词: 酵母浸膏, 层-层组装, 鱼油微囊

Abstract: The microcapsule was prepared using yeast extract-sodium alginate-chitosan as wall and self-made fish oil as core by layer-by-layer(LBL) assembling technique. With surface structure, oil content, yield, effciency and release property as evaluating guidelines, the preparation conditions were optimized. Results showed that yeast extract-sodium alginate-chitosan as wall superior to is sodium alginate -chitosan on the above indexes, and it can save $5000 per ton.

Key words: yeast extract, layer-by-layer assembling, fish oil microcapsule

万义玲, 洪鹏志, 邱彩虹. 酵母浸膏-海藻酸钠-壳聚糖为壁材制备鱼油微囊的研究[J]. 食品科学, 2008, 29(7): 113-117.

WAN Yi-Ling, HONG Peng-Zhi, QIU Cai-Hong. Study on Preparation of Fish Oil Microcapsule Using Yeast Extract-Sodium Alginate-Chitosan as Wall[J]. FOOD SCIENCE, 2008, 29(7): 113-117.

[1]	耿胜荣，夏和舟，鉏晓艳，陈玉霞，叶丽秀，熊光权*. 顶空固相微萃取与气质联用法分析酵母浸膏辐照挥发性成分[J]. 食品科学, 2014, 35(6): 55-59.
[2]	李慧颖，张月清，马晓燕，王雪静，于宏伟，程书梅*. 响应面法优化普鲁兰多糖发酵培养基[J]. 食品科学, 2012, 33(17): 221-224.
[3]	尤新. 国外营养性鲜味剂和酵母浸膏情况简介[J]. 食品科学, 1997, 18(3): 14-16.
[4]	魏秀生. 酵母对锗的生物富集作用[J]. 食品科学, 1992, 13(5): 49-54.
[5]	王盛兴. 利用豆腐黄浆水生产VB12[J]. 食品科学, 1984, 5(8): 39-40.
[6]	叶云集, 吴培英. 大肠菌群快速检验法[J]. 食品科学, 1982, 3(5): 13-14.