响应面法优化锐孔法制备大米抗氧化肽微胶囊工艺

doi:10.7506/spkx1002-6630-201422018

食品科学

响应面法优化锐孔法制备大米抗氧化肽微胶囊工艺

陈丽1，张喻1,*，谭亦成1，林亲录2

1.湖南农业大学食品科学与生物技术湖南省重点实验室，湖南长沙 410128；
2.中南林业科技大学稻谷及副产物深加工国家工程实验室，湖南长沙 410004

出版日期:2014-11-25 发布日期:2014-12-09
基金资助:
湖南省教育厅优秀青年项目（11B061）；稻谷及副产物深加工国家工程实验室开放基金项目（2012KF2002）

Response Surface Methodology for the Optimization of Preparation Process for Rice Antioxidant Peptide Microcapsules by Piercing Method

CHEN Li1, ZHANG Yu1,*, TAN Yi-cheng1, LIN Qin-lu2

1. Key Laboratory for Food Science and Biotechnology of Hunan Province, Hunan Agricultural University,
Changsha 410128, China; 2. National Engineering Laboratory for Rice and By-product Deep Processing,
Center South University of Forestry and Technology, Changsha 410004, China

Online:2014-11-25 Published:2014-12-09

摘要/Abstract

摘要：

为提高大米抗氧化肽的稳定性，以海藻酸钠为壁材，采用锐孔法对大米抗氧化肽进行微胶囊化。以包埋率为考察指标，在单因素试验基础上，进一步采用响应面分析法对芯材与壁材质量比、海藻酸钠质量分数、包埋温度、CaCl2质量分数、蔗糖脂肪酸酯质量分数工艺条件进行分析和优化，并对所制备的微胶囊进行了存放实验和电镜扫描。响应面优化试验结果表明：制备大米抗氧化肽微胶囊的最佳工艺条件为芯材与壁材质量比0.3∶1、海藻酸钠质量分数1.4%、包埋温度50 ℃、CaCl2质量分数1.8%、蔗糖脂肪酸酯质量分数0.26%，经验证，在上述最优条件下制备的微胶囊包埋率为81.24%，与模型预测值81.75%相比，相对误差仅为0.6%。存放实验结果表明微胶囊中抗氧化肽的稳定性明显提高；扫描电镜结果显示微胶囊表面形态结构完整。实验结果表明微胶囊化是保护抗氧化肽活性的一种较好方法，可为大米抗氧化肽微胶囊的实际生产提供参考。

关键词: 锐孔法, 大米抗氧化肽, 微胶囊, 包埋率

Abstract:

Microcapsules of rice antioxidant peptide with enhanced stability were prepared by piercing method using
sodium alginate as the wall material. Operating parameters such as mass ratio of core to wall material, sodium alginate
concentration, temperature, calcium chloride concentration, and sucrose fatty acid ester concentration were optimized
by response surface methodology based on the microencapsulation efficiency of rice antioxidant peptide. The prepared
microcapsules were subjected to storage tests and electron microscopic observation. The results showed that the optimal
experimental conditions were 0.3:1, 1.4%, 50 ℃, 1.8%, and 0.26% for mass ratio of core to wall material, sodium alginate
concentration, temperature, calcium chloride concentration, and sucrose fatty acid ester concentration, respectively.
Experiments under these optimal conditions led to a microencapsulation efficiency of 81.24%, showing a relative error
of only 0.6% compared to the expected value (81.75%). Storage test revealed that the stability of microencapsulated rice
antioxidant peptide was improved obviously. Scanning electron microscopy images showed that the surface morphology and
structure of microencapsulated rice antioxidant peptide were intact. Therefore, microencapsulation is a good way to protect
the activity of antioxidant peptide. These results could provide references for actual production of rice antioxidant peptide
microcapsules.

Key words: piercing method, rice antioxidant peptide, microcapsules, microencapsulation efficiency

中图分类号:

TS218

陈丽1，张喻1,*，谭亦成1，林亲录2. 响应面法优化锐孔法制备大米抗氧化肽微胶囊工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201422018.

CHEN Li1, ZHANG Yu1,*, TAN Yi-cheng1, LIN Qin-lu2. Response Surface Methodology for the Optimization of Preparation Process for Rice Antioxidant Peptide Microcapsules by Piercing Method[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422018.

[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]	杨振，李曼，慕鸿雁，熊柳，孙庆杰. 装载α-生育酚的乳木果油固体脂质纳米颗粒的制备与表征[J]. 食品科学, 2021, 42(18): 7-14.
[6]	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.
[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]	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.
[9]	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.
[10]	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.
[11]	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.
[12]	雷雨晴，王康平，余雄伟，付琴利，刘伟，李述刚. 卵白蛋白-菊糖-茶多酚微胶囊对石榴籽油稳定性的影响[J]. 食品科学, 2020, 41(21): 58-65.
[13]	王淑惠，杨小斌，罗旭洸，刘静宜，周爱梅. 蓝圆鲹鱼油微胶囊稳定性分析及其货架期预测模型的建立与评价[J]. 食品科学, 2020, 41(21): 66-72.
[14]	毛莹，帅晓艳，王惠玲，周兰，李佳，李漫，杨宁，何静仁. 基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析[J]. 食品科学, 2020, 41(2): 267-275.
[15]	于红红，吴明颖，王庆玲，董娟，卢士玲. 百里香精油微胶囊对摩根氏菌和变形杆菌产组胺机制的影响[J]. 食品科学, 2020, 41(19): 9-16.

响应面法优化锐孔法制备大米抗氧化肽微胶囊工艺

Response Surface Methodology for the Optimization of Preparation Process for Rice Antioxidant Peptide Microcapsules by Piercing Method

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价