微胶囊壁材辛烯基琥珀酸酯化淀粉的界面性质和乳化稳定性

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 79-84.

微胶囊壁材辛烯基琥珀酸酯化淀粉的界面性质和乳化稳定性

朱卫红，许时婴，江波

江南大学食品学院江南大学食品科学与安全教育部重点实验室；

出版日期:2006-12-15 发布日期:2011-11-23

Interfacial Properties and Emulsifying Stability of Starch Octenylsuccinate as Wall Material of Microencapsulation

ZHU Wei-hong,XU Shi-ying,JIANG Bo

Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 本文使用两种辛烯基琥珀酸酯化淀粉HI-CAP100和N-LOK为壁材制备微胶囊化薄荷油并研究了这两种壁材的界面性质和乳化稳定性。研究结果表明,HI-CAP100不仅能有效地降低油/水界面的界面张力,而且能在油/水界面上形成具有良好粘弹性且界面粘度较高的界面膜,由其制备的乳状液具有很高的乳化稳定性。由HI-CAP100为壁材制备的高载量(40%,W/W)的微胶囊化薄荷油产品的微胶囊化产率、效率均超过95%,经30℃贮存6个月,其保留率仍高达95.3%,显示出微胶囊化薄荷油具有良好的贮存稳定性。

关键词: 辛烯基琥珀酸酯化淀粉, 界面性质, 乳化稳定性, 薄荷油, 微胶囊

Abstract: Microcapsules containing mint oil were prepared with two kinds of starch octenylsuccinate HI-CAP100 and N-LOK. The interfacial properties and emulsifying stabilities of two wall materials have been determined. The results showed that HI-CAP100 not only reduced the interfacial tension but also formed high viscoelastic film by absorbing at oil/water interface. The emulsion formed by HI-CAP100 showed good emulsifying stability. Both the microencapsulation yield and efficiency of encapsulated mint oil with HI-CAP100 as wall material were high to 95%. Furthermore, the retention rate of encapsulated mint oil was 95.3% after stored at 30℃ for 6 months, which indicated that the encapsulated mint oil had perfect storage stability.

Key words: starch octenylsuccinate, interfacial properties, emulsifying stability, mint oil, microencapsulation

朱卫红，许时婴，江波. 微胶囊壁材辛烯基琥珀酸酯化淀粉的界面性质和乳化稳定性[J]. 食品科学, 2006, 27(12): 79-84.

ZHU Wei-hong,XU Shi-ying,JIANG Bo. Interfacial Properties and Emulsifying Stability of Starch Octenylsuccinate as Wall Material of Microencapsulation[J]. FOOD SCIENCE, 2006, 27(12): 79-84.

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