中国食品学报2012，Vol.12Issue(11)：64-68,5.
SPI-GA复凝聚法制备甜橙油微胶囊及表征
Preparation of Sweet Orange Oil Microcapsule by Soybean Protein Isolate-Gum Arabic Complex Coacervation and its Characterization
摘要
Abstract
The effect of glutaraldehyde and glucose on preparation of sweet orange oil microcapsule by the complex coacervation between soybean protein isolate (SPI) and gum Arabic (GA) was investigated and the microeapsules produced under optimized conditions were characterized by SEM in this paper. The results showed that the optimum glucose dosage and incubation time were 1% and 1 h respectively under the total solid concentration 5%, core load 20%, SPI/GA ratio 1:1, pH4.0, and stirring at 850 r/min for 30 min. Under these conditions, the microencapsulation yield and microencap-sulation efficiency reached 75.06% and 93.5% respectively. The microeapsules have a smooth outer surface and uniform size distribution of 11.226 μm in diameter. It is indicated that SPI is quite compatible with GA for flavor microencapsulation and glucose as a modifier can significantly improve the microencapsulation performance of the GA/SPI system.关键词
大豆分离蛋白/阿拉伯胶/复凝聚/甜橙油Key words
soybean protein isolate/ gum Arabic/ complex coacervation/ sweet orange oil引用本文复制引用
肖军霞,杨剑,黄国清,沈丽,于海燕..SPI-GA复凝聚法制备甜橙油微胶囊及表征[J].中国食品学报,2012,12(11):64-68,5.基金项目
国家自然科学基金项目(31101391) （31101391）
深圳市科技研发资金基础研究计划(JC201105201225A) （JC201105201225A）
山东省自然科学基金项目(ZR2010CQ032) （ZR2010CQ032）
