食品工业科技2012，Vol.33Issue(19)：247-251,5.
蚕蛹油不饱和脂肪酸微胶囊的制备及其性质研究
Study on preparation of silkworm pupa silkworm pupa unsaturated fatty acids microcapsules and its properties
摘要
Abstract
Encapsulation of silkworm pupa unsaturated fatty acids with chitosan and lactose as the main wall material was carried out by a spray-drying process.Response Surface Methodology(RSM)was used to study and optimize technological parameters of the ratio of lecithin,ratio of lactose and chitosan and ratio of core and wall materials.The optimal condition was determined as follows:the ratio of lecithin to chitosan of 13%(w/w),ratio of lactose to chitosan of 1.42:1.0(w/w)and ratio of core to wall of 0.52:1.0(w/w),at which the microencapsulation efficiency(MEE)reached 83.31%.The encapsulated silkworm pupa unsaturated fatty acids produced by this method had good physicochemical properties and dispersibility.The shelf life was extended to 8 months and core material was protected well from oxidation.The release ability was studied.Microcapsules were subjected to an invitro gastrointestinal fluid,in which it showed rapid-release property in intestinal fluid model and sustained-release property in gastric juice.关键词
蚕蛹油不饱和脂肪酸/微胶囊/货架期/释放性Key words
silkworm pupa unsaturated fatty acid/microcapsule/shelf life/release property分类
轻工纺织引用本文复制引用
陈晨,李建科,张雅丽..蚕蛹油不饱和脂肪酸微胶囊的制备及其性质研究[J].食品工业科技,2012,33(19):247-251,5.基金项目
陕西省“13115”科技创新工程重大科技专项 （）
