食品工业科技2025，Vol.46Issue(23)：108-117,10.DOI:10.13386/j.issn1002-0306.2024120048
牡蛎肽微胶囊的制备、结构表征及缓释性能
Preparation,Structural Characterization,and Slow-release Performance of Oyster Peptide Microcapsules
摘要
Abstract
To maintain the stability of oyster peptides(OEH)and enhance their slow-release effect,oyster peptide microcapsules were prepared by ionotropic gelation method using oyster peptide as the core material and sodium alginate(SA)as the wall material.The preparation process of single-layer microcapsules(OEH-SA)was optimized using single-factor and orthogonal experiments,with encapsulation efficiency as the evaluation index.Based on the OEH-SA microcapsules,chitosan(CS)was used as an additional wall material to prepare double-layer microcapsules(OEH-SA-CS).The encapsulation efficiency,drug loading,moisture content,and swelling rate of OEH-SA and OEH-SA-CS were compared.Both microcapsules were characterized using inverted microscopy(IM),scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FTIR),and X-ray diffraction(XRD).The slow-release rate and antioxidant activity during release were also evaluated.The results showed that the optimal preparation conditions for OEH-SA were 1.5％sodium alginate,3％calcium chloride,0.1％Tween 80,and a curing time of 20 min,yielding an encapsulation efficiency of 82.69％.The OEH-SA-CS microcapsules prepared with 1％chitosan exhibited a release rate of 52.49％after 5 hours of in vitro simulated digestion,with DPPH and ABTS+radical scavenging rates of 23.9％and 42.8％,respectively.Compared to OEH-SA,OEH-SA-CS exhibited a better slow-release effect and maintained a longer antioxidant activity.The microencapsulation process used in this study was simple,achieved good encapsulation efficiency,and the prepared microcapsules showed a certain slow-release effect in gastrointestinal simulated digestion,which was conducive to the functional activity of OEH.The results of this study can provide a theoretical basis for the high-value utilization of oyster peptides.关键词
牡蛎肽/离子凝胶法/微胶囊/结构表征/缓释性能Key words
oyster peptide/ionotropic gelation/microcapsules/structural characterization/slow-release performance分类
轻工业引用本文复制引用
许欣,周展宏,李昆太,廖凤平,曹茵茵,谭明辉..牡蛎肽微胶囊的制备、结构表征及缓释性能[J].食品工业科技,2025,46(23):108-117,10.基金项目
广东海洋大学大学生创新创业训练计划项目(CXXL2023024) （CXXL2023024）
广东海洋大学科研启动项目(060302042006). （060302042006）
