蒜粉微胶囊化用壁材的流变学特性

doi:10.7506/spkx1002-6630-200915015

食品科学 ›› 2009, Vol. 30 ›› Issue (15 ): 71-74.doi: 10.7506/spkx1002-6630-200915015

蒜粉微胶囊化用壁材的流变学特性

李瑜^1,2，许时婴²

1.河南农业大学食品科学技术学院 2.江南大学食品学院，食品科学与技术国家重点实验室

收稿日期:2009-04-23 出版日期:2009-08-01 发布日期:2010-12-29
通讯作者: 李瑜 E-mail:liyuliyu76@163.com

Rheological Properties of Wall Materials for Microencapsulation of Garlic Powder

LI Yu1,2，XU Shi-ying2

1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；
2. School of Food Science and Technology, Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2009-04-23 Online:2009-08-01 Published:2010-12-29
Contact: LI Yu E-mail:liyuliyu76@163.com

摘要/Abstract

摘要：

微胶囊化壁材的流变学特性直接影响着微胶囊化的效果，本实验采用AR1000 型流变仪，分别测定不同浓度的乙基纤维素(EC)、邻苯二甲酸醋酸纤维素(CAP)以及添加聚乙二醇的CAP 溶液的表观黏度，并对添加聚乙二醇(PEG)的CAP 壁材溶液的动态流变性质进行研究。结果表明，EC 壁材溶液和CAP 壁材溶液属于剪切变稀的假塑性流体，3% 的EC 壁材溶液和10% 的CAP 壁材溶液黏度较低，可以达到微胶囊化工艺要求。随着增塑剂PEC 用量的增加，壁材溶液的贮能模量(G ')和损耗模量(G ")都呈下降趋势，PEG 的添加使得CAP 壁材溶液的表观黏度进一步降低，有利于提高微胶囊化蒜粉的包埋效果。

关键词: 乙基纤维素, 邻苯二甲酸醋酸纤维素, 聚乙二醇, 流变学特性

Abstract:

Rheological properties of wall materials have a direct impact on the efficiency of microencapsulation. In order to provide a theoretical basis for the application of microencapsulation in the field of fluid bed technology, the static and dynamic rheological characteristics of wall materials used to prepare microencapsulated garlic powder were determined. The apparent viscosity with different concentrations of ethyl cellulose (EC), cellulose acetate phthalate (CAP) as well as the addition of polyethylene glycol solution were measured separately using AR1000 rheometer and the dynamic rheological properties of CAP wall material added with polyethylene glycol were studied. Our results suggest that EC solution and CAP solution both belong to kinds of shear-thinning pseudoplastic fluid. Both 3 % EC solution and 10 % CAP solution had low viscosity so as to meet the technological requirements for microencapsulation. With the increase in amount of added PEG, both the energy storage module (G ') and loss modulus (G ") displayed a downward trend. The apparent viscosity of CAP solution with PEG was further reduced, which was favorable to increase the embedding effect of garlic powder.

Key words: ethyl cellulose, cellulose acetate phthalate, polyethylene glycol, rheological properties

中图分类号:

TS201.7

李瑜1,2，许时婴2. 蒜粉微胶囊化用壁材的流变学特性[J]. 食品科学, 2009, 30(15 ): 71-74.

LI Yu1,2，XU Shi-ying2. Rheological Properties of Wall Materials for Microencapsulation of Garlic Powder[J]. FOOD SCIENCE, 2009, 30(15 ): 71-74.

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蒜粉微胶囊化用壁材的流变学特性

Rheological Properties of Wall Materials for Microencapsulation of Garlic Powder

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