粮油食品科技2016，Vol.24Issue(2)：17-20,4.
低压等离子体改性淀粉用于精油微胶囊的制备研究
Preparation of garlic oil microencapsulation with modified corn starch by low pressure plasma
摘要
Abstract
In order to overcome the shortage of volatileness,easily oxidized and pungent odor of arlic oil, the garlic oil microcapsules were prepared by spray -drying process with modified starch as the wall ma-terial.Ordinary waxy corn starch was preliminary modified by low pressure plasma technology.The prep-aration technique on garlic oil microencapsulation was optimized.The effects on the storage stability and bacteriostatic of saccharomyces cerevisiae were compared between before and after the reform of microcap-sules.The results showed that film -forming performance of waxy corn starch had been significantly changed after being treated by the low pressure plasma.The optimum process of starch modified condi-tions of garlic oil microencapsulation was as follows:the concentration of wall material was 15%,the concentration of core material was 20%,the inlet temperature was 180 ℃,the feed temperature was 45 ℃,the embedding rate was 92.3%.The storage stability and bacteriostatic effect of the modified starch microcapsule were better than that of ordinary waxy corn starch microcapsule.关键词
低压等离体/喷雾干燥/微胶囊/抑菌性/储藏稳定性Key words
low pressure plasma/spray drying/microcapsule/bacteriostatic property/storage stability分类
轻工纺织引用本文复制引用
卢延霞,张岩,姜文利,王世清..低压等离子体改性淀粉用于精油微胶囊的制备研究[J].粮油食品科技,2016,24(2):17-20,4.基金项目
国家自然基金（31271963）；青岛农业大学高层次人才启动基金（6630418）；青岛公共领域科技支撑计划 （）
