食品工业科技2017，Vol.38Issue(24)：159-164,171,7.DOI:10.13386/j.issn1002-0306.2017.24.031
喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂
Manufacturing microcapsules of soybean germ oil by sparying-drying
摘要
Abstract
In order to improve the oxidation stability of soybean germ oil,this study used spray dying to prepare microcapsules.The aim of this study was to evaluate the influence of material ratio and process conditions on the microencapsulation of soybean germ oil by spray drying,and physicochemical properties,microscopic structure and oxidation stability were investigated at the same time.Particle size distribution,emulsion stability,encapsulation efficiency,moisture content,scanning electron microscopy and oxidation stability were included.The results showed that:before spray dying,Sample 3 (wall∶ core is 3∶5)and Sample 6 (wall∶ core is 2∶3)had high stability,average distributed as well as smaller particle size.On the basis of single factor,we established a mathematical modelusing Design-Expert software.Sample had the best properties with 25％ total solids and 15％ oil concentration,the encapsulation efficiency reached 97.15 ％ when the outlet air temperature was 160℃.The particles had a round shape with smooth surface and less cracks.This illustrated that wall material Arabic gum and core material soybean germ oil had best ratio and the process conditions of spray dying were also determined.Thiscondition could prevent oil oxidation and extend guarantee period.关键词
喷雾干燥/微胶囊化/大豆胚芽油/微观结构/氧化稳定性Key words
dry-spraying/microencapsulation/soybean germ oil/microscopic structure/oxidation stability分类
轻工纺织引用本文复制引用
吴隆坤,肖志刚..喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂[J].食品工业科技,2017,38(24):159-164,171,7.基金项目
辽宁省组织部“百千万人才工程”百层次人选资助专项(2013B028) （2013B028）
沈阳师范大学科研项目(L201520). （L201520）
