米糠清蛋白刺槐豆胶多重乳液制备及包埋DHA藻油的研究OACSTPCD
Preparation of multiple emulsion with rice bran albumin and locust bean gum and its application in DHA algal oil encapsulation
以米糠清蛋白和刺槐豆胶为壁材,以二十二碳六烯酸(Docosahexaenoic Acid简称DHA)藻油为芯材制备多重乳液,通过喷雾干燥法制备DHA藻油微胶囊.通过单因素实验确定DHA藻油多重乳液最佳的制备工艺为高速分散机转速 12000 r/min、高压均质机压强 40 MPa、一级乳液和水相之比为 3∶7;DHA藻油微胶囊最佳的成分配比为蛋白质含量 0.6%、刺槐豆胶含量 0.4%、DHA藻油含量 1.5%,pH值为 7.0,并对DHA藻油多重乳液的热稳定性和流变学以及DHA藻油微胶囊的贮藏稳定性、微观结构和生物利用率进行研究.试验结果表明:DHA藻油经米糠清蛋白和刺槐豆胶组成的复合壁材包埋后稳定性显著增强;采用复合壁材的DHA藻油微胶囊极大的提高了DHA的生物利用率并且具有良好的热稳定性.
Docosahexaenoic Acid(DHA)algal oil was used as the core material,rice bran albumin and locust bean gum were used as wall material,and microcapsules were prepared by spray drying method.The optimal preparation conditions determined by single factor experiment were as follows:high speed disperser 12000 r/min,high pressure homogenizer 40 MPa,and the ratio of primary emulsion to water phase 3∶7.The optimal composition ratio of DHA algal oil microcapsules was 0.6%protein,0.4%acacia bean gum,1.5%DHA algal oil and pH 7.0.The thermal stability and rheology of DHA algal oil multiple emulsion as well as the storage stability,microstructure and bioavailability of DHA algal oil microcapsules were studied.The results showed that the stability of DHA algal oil was significantly enhanced,and bioavailability of DHA and thermal stability of the product also improved after embedding in rice bran albumin and locust bean gum double emulsion wall material.
林雨泽;毕海鑫;廖子嫣;那治国
哈尔滨商业大学食品工程学院,哈尔滨 150028||黑龙江东方学院食品工程学院,哈尔滨 150066黑龙江东方学院食品工程学院,哈尔滨 150066
轻工业
二十二碳六烯酸多重乳液微胶囊:米糠清蛋白
docosahexaenoic acidmultiple emulsionsmicrocapsulerice bran albumin
《中国食品添加剂》 2024 (003)
171-180 / 10
黑龙江省自然科学基金资助项目(LH2020C078);黑龙江省重点研发计划指导类项目(GZ20210166).
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