羧甲基纤维素钠对番茄红素复凝聚微胶囊性能的影响

doi:10.7506/spkx1002-6630-201801016

食品科学 ›› 2018, Vol. 39 ›› Issue (1): 105-110.doi: 10.7506/spkx1002-6630-201801016

羧甲基纤维素钠对番茄红素复凝聚微胶囊性能的影响

王鲁慧1，徐同成2，刘丽娜2，黄国清1，肖军霞1,*

1.青岛农业大学食品科学与工程学院，山东青岛 266109；2.山东省农业科学院农产品研究所，山东济南 250100

出版日期:2018-01-15 发布日期:2018-01-05
基金资助:
国家自然科学基金面上项目（31571890）；山东省自然科学基金面上项目（ZR2015CM037）；山东省农业科学院农业科技创新工程项目（CXGC2016B16）

Effect of Sodium Carboxymethyl Cellulose on Properties of Coacervated Lycopene Microcapsules

WANG Luhui1, XU Tongcheng2, LIU Lina2, HUANG Guoqing1, XIAO Junxia1,*

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2. Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China

Online:2018-01-15 Published:2018-01-05

摘要/Abstract

摘要： 本研究以大豆分离蛋白和壳聚糖为壁材，通过复凝聚法制备番茄红素微胶囊，研究了在反应体系中添加不同质量浓度的羧甲基纤维素钠对番茄红素包埋性能及微胶囊各种性质的影响。结果发现加入20 mg/mL的羧甲基纤维素钠溶液后，制备的番茄红素微胶囊较为分散，粒径和ζ电位降低，微胶囊粉末的休止角为50o，包埋产率和效率分别急剧增加至64.3%和74.2%，释放率为12.0%，表明在反应体系中加入羧甲基纤维素钠可增加番茄红素微胶囊的分散性、流动性、包埋产率和包埋效率，降低微胶囊的粒径、ζ电位及芯材在酸性介质中的释放速率，且存在剂量- 效应关系；另外，羧甲基纤维素钠的存在还增强了微胶囊在100 ℃高温下的稳定性。因此，在大豆分离蛋白-壳聚糖复凝聚体系中添加羧甲基纤维素钠可提高番茄红素微胶囊的加工特性。该研究为拓展番茄红素在食品中的应用提供了理论依据。

关键词: 番茄红素, 复凝聚, 微胶囊, 羧甲基纤维素钠, 分散性

Abstract: In this paper, microcapsules containing lycopene were prepared by the complex coacervation method with soybean protein isolate (SPI) and chitosan (Ch) as wall material and the effects of the addition of various amounts of sodium carboxymethyl cellulose (CMC) on the encapsulation efficiency and properties of microcapsules were investigated. The results indicated that microcapsules with good dispersibility and an angle of repose of 50o were obtained with addition of 20 mg/mL CMC, which demonstrated reduced particle size and ζ potential and sharply increased microcapsule yield and encapsulation efficiency of 64.3% and 74.2% along with a release rate of 12.0% compared with those without CMC. Thus, addition of CMC to the reaction system could increase the dispersibility, flowability, microcapsule yield and microencapsulation efficiency, and reduce the particle size, ζ potential and lycopene release rate in acidic medium of microcapsules in a dosedependent manner. Meanwhile, added CMC enhanced the stability of microcapsules upon exposure to 100 ℃. To conclude, addition of CMC to SPI-Ch coacervation system could greatly improve the processing performance of the resultant lycopene microcapsules. This study may lay a theoretical foundation for extending the applicability of lycopene in the food industry.

Key words: lycopene, complex coacervation, microcapsule, sodium carboxymethyl cellulose, dispersibility

中图分类号:

TS202.3

王鲁慧，徐同成，刘丽娜，黄国清，肖军霞. 羧甲基纤维素钠对番茄红素复凝聚微胶囊性能的影响[J]. 食品科学, 2018, 39(1): 105-110.

WANG Luhui, XU Tongcheng, LIU Lina, HUANG Guoqing, XIAO Junxia. Effect of Sodium Carboxymethyl Cellulose on Properties of Coacervated Lycopene Microcapsules[J]. FOOD SCIENCE, 2018, 39(1): 105-110.

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羧甲基纤维素钠对番茄红素复凝聚微胶囊性能的影响

Effect of Sodium Carboxymethyl Cellulose on Properties of Coacervated Lycopene Microcapsules

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