食品科学 ›› 2009, Vol. 30 ›› Issue (5 ): 120-123.doi: 10.7506/spkx1002-6630-200905027

• 基础研究 • 上一篇    下一篇

复合凝聚球状多核薄荷油微胶囊的耐热性研究

董志俭1,2,张晓鸣2,*,许时婴2,马 勇1   

  1. 1.渤海大学生物与食品科学学院 2.江南大学食品学院
  • 收稿日期:2007-06-20 出版日期:2009-03-01 发布日期:2010-12-29
  • 通讯作者: 张晓鸣2,* E-mail:xmzhang@jiangnan.edu.cn
  • 基金资助:

    “十一五”国家科技支撑计划项目(2006BAD27B04)

Study on Heat Resistance of Spherical Multinuclear Microcapsules of Peppermint Oil Processed by Complex Coacervation

DONG Zhi-jian1,2,ZHANG Xiao-ming2,*,XU Shi-ying2,MA Yong1   

  1. (1.College of Biotechnology and Food Science, Bohai University, Jinzhou 121000, China;
    2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
  • Received:2007-06-20 Online:2009-03-01 Published:2010-12-29
  • Contact: ZHANG Xiao-ming2,* E-mail:xmzhang@jiangnan.edu.cn

摘要:

本实验通过复合凝聚法制备球状多核薄荷油微胶囊,并研究不同工艺参数对微胶囊耐热性能的影响。实验结果表明,在芯壁比低于2:1、壁材浓度为1%、pH4.0 的条件下,能够制备耐热性能较好的球状多核微胶囊,此种微胶囊的耐热性随固化剂甲醛用量的增加而增加;转谷氨酰胺酶能够很好地替代甲醛,且能制备出耐热性更好的、可食用的复合凝聚微胶囊。

关键词: 微胶囊, 复合凝聚法, 薄荷油, 固化剂, 转谷氨酰胺酶

Abstract:

The spherical multinuclear microcapsules of peppermint oil were prepared by complex coacervation, and the effects of various process parameters on the heat resistance of microcapsules were investigated. When core to wall ratio, wall material concentration and pH value are lower than 2:1, 1% and 4.0 respectively, the microcapsules with stronger heat resistance can be obtained. Moreover, the heat resistance of microcapsules increases following with the amount increase of bridged agent formaldehyde. Also, transglutaminase can be used instead of formaldehyde to produce highly heat-resistant and edible microcapsules.

Key words: microcapsule, complex coacervation, peppermint oil, bridged agent, transglutaminase

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