酵母细胞微胶囊化丁香油的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (4): 154-157.

酵母细胞微胶囊化丁香油的研究

王金宇, 李淑芬, 关文强

天津大学化工学院绿色合成与转化教育部重点实验室；河北科技大学生物科学与工程学院；国家农产品保鲜工程技术研究中心

出版日期:2006-04-15 发布日期:2011-09-13

Microencapsulation of Clove Oil by Utilizing Yeast Cell

WANG Jin-Yu, LI Shu-Fen, GUAN Wen-Qiang

1.Key Laboratory for Green Chemical Technology of State Education Ministry, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China;2. School of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018,China;3.National Engineering Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China

Online:2006-04-15 Published:2011-09-13

摘要/Abstract

摘要： 以干啤酒酵母细胞为壁材制备丁香油微胶囊。通过正交试验考察了包埋温度、包埋时间、心材比等因素对微胶囊化丁香油的影响。结果表明,选择包埋温度70℃、包埋时间9h和心材比为1ml/g的条件比较适宜,微胶囊中丁香油包埋率可达41.26%。通过显微镜观察,微胶囊呈球形,大小均一,细胞质内充满亮亮的精油。通过馒头防腐实验,表明丁香油微胶囊具有一定的缓释抑菌效果。

关键词: 微胶囊, 干啤酒酵母, 丁香油, 正交试验, 缓释, 抑菌效应

Abstract: The microcapsule of Clove Oil (CO) was prepared by utilizing dried beer yeast(S. cerevisiae) cell as wall materials. The effects of encapsulating temperature, encapsulating time and the ratio of CO to yeast on microencapsulation of CO were investigated by orthogonal experiment design. The results showed that the yield of CO encapsulated in yeast-based microcapsule can reach 41.26% under the conditions of encapsulating temperature at 70℃, encapsulating time of 9h and the ratio of CO to yeast as 1ml/g. The morphology of the microcapsule containing CO observed by microscope is global, with homogeneous size. A major proportion of the cytoplasm is occupied by the twinkling CO. The product has some antiseptic sustaining-release effect on the steam bread.

Key words: microcapsule, dried beer yeast, Clove oil, orthogonal experiment, sustained-release, antiseptic effect

王金宇, 李淑芬, 关文强. 酵母细胞微胶囊化丁香油的研究[J]. 食品科学, 2006, 27(4): 154-157.

WANG Jin-Yu, LI Shu-Fen, GUAN Wen-Qiang. Microencapsulation of Clove Oil by Utilizing Yeast Cell[J]. FOOD SCIENCE, 2006, 27(4): 154-157.

[1]	王枭，孟官丽，王齐蕾，汪浪红，范代娣，吕新刚. 基于静电喷雾法萝卜硫素微胶囊的制备与表征[J]. 食品科学, 2021, 42(7): 113-119.
[2]	周麟依，任双鹤，郭亚男，樊乃境，江连洲，贾富国，王中江，刘军. 均质工艺对制备鱼油微胶囊结构和理化性质的影响[J]. 食品科学, 2021, 42(5): 99-105.
[3]	宁亚维，王瑶，侯琳琳，苏丹，王志新，贾英民. Brevilaterin微胶囊化技术及缓释特性分析[J]. 食品科学, 2021, 42(4): 38-43.
[4]	刘义凤，侯占群，田巧基，夏凯，于有强，潘聪，段盛林，罗安来，韩晓峰. 添加玉米低聚肽的紫苏籽油乳状液及其微胶囊的制备[J]. 食品科学, 2021, 42(2): 36-45.
[5]	宋晓秋，徐亚杰，肖瀛，王一非，陈佳昊. 肉桂精油微胶囊对小鼠抗氧化活性与肠道菌群的影响[J]. 食品科学, 2021, 42(17): 143-152.
[6]	张婷，温鹤迪，宋敬一，葛慧芳，王明华，陈艳，刘博群，刘静波. 基于乙醇注入-高压均质的蛋清肽脂质体制备及体内外缓释效果[J]. 食品科学, 2021, 42(13): 79-86.
[7]	石泽栋，蒋雅萍，孙英杰，李富军，闵德栋，张新华，李晓安. 牛至精油微胶囊的制备、表征及在杏贮藏期的抑菌效果[J]. 食品科学, 2021, 42(11): 186-194.
[8]	潘飞，赵磊，陈艳麟，郝帅，张会敏. 壳聚糖/γ-聚谷氨酸负载黑米花色苷纳米粒的制备、表征及缓释性能[J]. 食品科学, 2021, 42(10): 38-44.
[9]	行云逸，黄惠华. 菠萝果肉纤维素水凝胶的制备及对益生菌的包埋与缓释分析[J]. 食品科学, 2021, 42(1): 8-14.
[10]	邹颖，余元善，邹波，程丽娜，肖更生，吴继军，卜智斌，徐玉娟. 桑葚渣多酚提取物冻干粉的制备及稳定性分析[J]. 食品科学, 2021, 42(1): 73-78.
[11]	章智华，钟舒睿，彭飞，曾英杰，宗敏华，娄文勇. 微胶囊壁材及制备技术的研究进展[J]. 食品科学, 2020, 41(9): 246-253.
[12]	彭丹，刘亚丽，李林青，毕艳兰. 正交试验设计优化近红外检测牛乳中蛋白质的建模条件[J]. 食品科学, 2020, 41(4): 256-261.
[13]	江连洲，王朝云，古力那孜·买买提努，巨欢欢，郭增旺，綦玉曼，李杨，齐宝坤，左锋，范志军，王中江. 干燥工艺对鱼油微胶囊结构和品质特性的影响[J]. 食品科学, 2020, 41(3): 86-92.
[14]	谭睿，申瑾，董文江，章中，龙宇宙，胡荣锁，陈治华，蒋快乐. 复合凝聚法制备绿咖啡油微胶囊及其性能[J]. 食品科学, 2020, 41(23): 144-152.
[15]	郭全友，刘玲，李保国，杨絮，姜朝军. Nisin、ɛ-聚赖氨酸、pH值对虾源枯草芽孢杆菌生长/非生长界面模型构建与评价[J]. 食品科学, 2020, 41(22): 140-147.