食品工业科技2013，Vol.34Issue(3)：209-214,6.
复凝聚法制备山核桃油微胶囊的研究
Study on the microencapsulation of walnut oil
摘要
Abstract
Modification of whey protein isolate and gum arabic were used as wall material which could form a firm by complex coacervation at the surface of the walnut oil. The microcapsules of walnut oil were immobilized by transglutaminase(TG-H).The final products were dehydrated by freeze-drying.The preparation conditions and immobilization conditions were evaluated by the oil - in - rate of microcapsules. The results indicated that the optimum preparation conditions were as follows:walnut oil dosage 0.6mL,modified whey protein isolate 20mL,gum Arabic 6%, pH4.5, stirring speed 300r/min. The optimal immobilization conditions: immobilization pH6.0, the immobilization time of 10h,the immobilization temperature of 10℃,transglutaminase enzyme dosage of 25U/g of gum arabic .The final oil-in-rate could reach 84.15%.In the storage process,the microcapsules could delay walnut oil peroxide value increase.关键词
山核桃油/复凝聚法/微胶囊/冷冻干燥Key words
walnut oil/complex coacervation/microcapsule/freeze-drying分类
轻工纺织引用本文复制引用
王文琼,包怡红,王芳,王硕..复凝聚法制备山核桃油微胶囊的研究[J].食品工业科技,2013,34(3):209-214,6.基金项目
中央高校专项基金(LD09C14). （LD09C14）
