食品工业科技2017，Vol.38Issue(21)：220-223,313,5.DOI:10.13386/j.issn1002-0306.2017.21.043
β-环糊精包合蛋黄卵磷脂工艺的研究
Study on the technology of preparing egg yolk lecithin with β-cyclodextrin
摘要
Abstract
Microencapsulation of egg yolk lecithin can fully maintain the original activity of yolk lecithin and broaden its range of application in food processing.In this study,egg yolk lecithin microcapsules were prepared by inclusion complexing method with β -cyclodextrin as wall material,select optimal embedding rate as the index of the preparation process,through single factor and orthogonal experiments,respectively to study the effects of shearing rate,core wall material ratio,monoglyceride sucrose ester and monoglyceride ratio ester:sucrose ester content of egg yolk lecithin micro encapsulation effect,the experimental results showed that the egg yolk lecithin microcapsules were prepared by the optimum conditions were:the shear rate of 5000 r/min,the wall material of core material than 4∶ 1,monoglyceride and sucrose ester content of 1％,monoglyceride and sucrose ester content ratio was 1;9,in this process under the condition of test,hadegg yolk lecithin micro encapsulation rate of 65.81％ ± 1.65％.Therefore,β-cyclodextrin can be used as a good embedding material for egg yolk lecithin microcapsules.关键词
蛋黄卵磷脂/β-环糊精/微胶囊/包埋率Key words
egg yolk lecithin/β-cyclodextrin/microcapsules/embedding rate分类
轻工纺织引用本文复制引用
怀影,王莹,于亚莉,刘静波..β-环糊精包合蛋黄卵磷脂工艺的研究[J].食品工业科技,2017,38(21):220-223,313,5.基金项目
吉林省重大科技招标专项“营养休闲化系列蛋制品加工关键技术与产品开发(20160203013NY)” （20160203013NY）
长春市“双十工程”项目大豆低聚肽生产关键技术及产业化(15SS09) （15SS09）
吉林省营养与功能食品重点实验室. （）
