食品与发酵工业2025，Vol.51Issue(10)：17-22,6.DOI:10.13995/j.cnki.11-1802/ts.040251
山茶油微胶囊的制备表征及其在饼干中的应用研究
Preparation and characterization of camellia oil microcapsules and their application in biscuits
摘要
Abstract
Camellia oil is rich in unsaturated fatty acids which are easily oxidized and deteriorate to affect the quality and safety.Herein,camellia oil microcapsules(COM),whose core materials were camellia oil and wall material were gum arabic(GA)and whey protein isolate(WPI),were prepared through the frozen dry to delay the oxidation of camellia oil.Firstly,the preparation conditions of COM were optimized.Results presented that the highest oil embedding rate(78.04％)and core material ratio(59.98％)were obtained when the wall material was WPI and GA,the mass ratio of wall material to core material was 1∶2,the mass ratio of WPI to GA was 1∶1,and the solid content was 10％.Fourier transform infrared spectroscopy,X-ray diffraction spectroscopy,and differential scanning calorime-try showed that electrostatic interactions between WPI and GA were formed during COM preparation to improve stability.Furthermore,the peroxide value of camellia oil in COM was significantly lower than that of free camellia oil.Finally,it was found that the texture and senso-ry characteristics of biscuits(such as crispiness and taste)under 50％ shortening substitution with COM performed no significant change with biscuits under 100％ shortening.Thus,the intake of saturated fatty acids would be effectively reduced with COM,which provides a shortening substitution for biscuit production.关键词
山茶油微胶囊/静电相互作用/氧化稳定性/起酥油替代/饼干Key words
camellia oil microcapsules/electrostatic interactions/oxidation stability/shortening substitution/biscuits引用本文复制引用
陆元超,杨骥,叶沁,孟祥河..山茶油微胶囊的制备表征及其在饼干中的应用研究[J].食品与发酵工业,2025,51(10):17-22,6.基金项目
国家自然基金面上项目(32372258,32272242) （32372258,32272242）
浙江省自然科学基金资助项目(ZCLQ24C2004) （ZCLQ24C2004）
