| 汤夕瑶1，禤俊勇1，夏秋瑜1,2,3，李晶莹1，孙钦秀1,2,3，魏帅1,2,3，郝记明1,2,3，吉宏武1,2,3，刘书成1,2,3.金枪鱼油微胶囊的复合凝聚法制备工艺及其理化性质[J].中国油脂,2022,47(11):.[TANG Xiyao1，XUAN Junyong1，XIA Qiuyu1,2,3， LI Jingying1，SUN Qinxiu1,2,3， WEI Shuai1,2,3，HAO Jiming1,2,3，JI Hongwu1,2,3，LIU Shucheng1,2,3.Preparation and physicochemical properties of tuna oil microcapsules using complex coacervation[J].China Oils and Fats,2022,47(11):.] |
| 金枪鱼油微胶囊的复合凝聚法制备工艺及其理化性质 |
| Preparation and physicochemical properties of tuna oil microcapsules using complex coacervation |
| |
| DOI： |
| 中文关键词: 金枪鱼油 ω-3多不饱和脂肪酸 复合凝聚法 微胶囊 氧化稳定性 包埋特性 |
| 英文关键词:tuna oil ω-3 polyunsaturated fatty acid complex coacervation microcapsule oxidation stability embedding property |
| 基金项目: |
| 作者 | 单位 | | 汤夕瑶1，禤俊勇1，夏秋瑜1,2,3，李晶莹1，孙钦秀1,2,3，魏帅1,2,3，郝记明1,2,3，吉宏武1,2,3，刘书成1,2,3 | 1.广东海洋大学 食品科技学院，广东省水产品加工与安全重点实验室，广东省海洋食品工程技术研发中心，广东省海洋生物制品工程重点实验室，水产品深加工广东普通高校重点实验室，广东 湛江 524088；2.大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心，辽宁 大连 116034；3.南方海洋科学与工程广东省实验室（湛江），广东 湛江 524025 |
|
| 摘要点击次数: 1034 |
| 全文下载次数: 605 |
| 中文摘要: |
| 为提高金枪鱼油的稳定性，以明胶-六偏磷酸钠为壁材，通过复合凝聚法包埋金枪鱼油制备金枪鱼油微胶囊。采用单因素实验筛选了适宜的鱼油抗氧化剂和微胶囊明胶壁材，并优化了鱼油O/W乳液的均质条件、复合凝聚发生和微胶囊形成的适宜pH及恒温搅拌机转速；在优化的条件下，分析所制备微胶囊的微观形态、氧化稳定性、包埋特性和粉体性质。结果表明，复合凝聚法制备金枪鱼油微胶囊的适宜条件为：在金枪鱼油中添加0.04%维生素E,采用99%生物技术级明胶，在均质速度25 000 r/min、乳化时间35 min下制备金枪鱼油O/W乳液，并在恒温搅拌机转速800 r/min、pH 4.46下发生复合凝聚，在此条件下制备的金枪鱼油微胶囊形态呈椭圆形或纺锤形，大小较均匀，平均粒径为20.23 μm，氧化诱导时间为21.65 h，包埋率为 97.70%，封装效率为 95.16%，休止角为42.15°，溶解度为61.67%，在模拟胃液与模拟肠液中的缓释性能分别为71.36%与38.11%。综上，以明胶-六偏磷酸钠复合凝聚层为壁材制备的金枪鱼油微胶囊呈现较好的感官特性、包埋特性和粉体性质，氧化稳定性显著提高。 |
| 英文摘要: |
| In order to improve the stability of tuna oil, the tuna oil was encapsulated to prepare tuna oil microcapsules by complex coacervation with gelatin-sodium hexametaphosphate as wall material. The antioxidant of tuna oil, type of gelatin, homogenization conditions of O/W emulsion, pH and constant temperature mixer speed suitable for generating complex coacervation and forming microcapsules were optimized to prepare tuna oil microcapsules by single factor experiment. The microscopic morphology, oxidation stability, embedding property and powder property of the microcapsule prepared under the optimal conditions were analyzed. The results showed that the optimal preparation conditions of complex coacervated microcapsules were obtained as follows: adding 0.04% vitamin E in tuna oil, tuna oil O/W emulsion prepared with 99% biotechnological grade gelatin at homogenisa tion speed 25 000 r/min and emulsification time 35 min, constant temperature mixer speed 800 r/min, and complex coacervation pH 4.46. Under these conditions, the tuna oil microcapsules was oval or fusiform and relative uniform in size and the mean particle size was 20.23 μm.The oxidation induction time,encapsulation rate, encapsulation efficiency, angle of repose and solubility of the microcapsule were 21.65 h,97.70%, 95.16%, 42.15° and 61.67%, respectively, and the sustained release properties in simulated gastric and intestinal fluids were 71.36% and 38.11%, respectively. In Summary, The tuna oil microcapsules prepared with the gelatin-sodium hexametaphosphate complex condensed layer as the wall material has better sensory property, embedding property and powder property, and its oxidation stability is significantly improved. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
