【作者】 盖旭；

【导师】 李荣；

【作者基本信息】 天津商业大学 ， 食品科学， 2012， 硕士

【摘要】 微胶囊化技术是一种将液体香辛料转化为稳定且易流动的固体粉末的有效方法。这种粉末可以很好的分散于各种食品原料中，且呈味均匀；而且大大地提高了其耐氧、耐光、耐热的能力，可有效地抑制精油的挥发和氧化变质，从而提高了辛香料的稳定性，延长了贮存期，食品加工、家庭烹饪带来了方便，提高了香辛料原料的利用率。蛋白质是制备微胶囊的常用壁材，具有两性性质，即同时具有亲水基和疏水基，并且有分子面和分子内吸引力，因此乳化性极佳，成膜性良好，蛋白质的乳化能力与易成膜性对微胶囊芯材的保留率有很大作用，交联剂戊二醛可以与蛋白质形成三维网状结构，使囊壳更加致密与坚固，从而进一步提高微胶囊的稳定性。本课题的研究包括三个部分：（1）以大豆分离蛋白为壁材，采用喷雾干燥法对芥末油进行包埋。研究固形物含量、芯壁比、乳化剂添加量、均质时间、喷雾干燥进风口温度等因素对微胶囊成囊的影响。利用单因素实验确定的最佳工艺参数为：固形物含量10%，芯壁比1:2，乳化剂的添加量为0.1%，均质时间4min，喷雾干燥进风口温度195℃。在此工艺条件下得到的微胶囊产品的包埋率为89.94%。（2）以大豆分离蛋白和海藻酸钠为壁材，采用复凝聚法对芥末油进行包埋。研究壁材浓度、壁材比例、芯壁比、复凝聚反应pH、温度、时间、转速以及戊二醛添加量等因素对微胶囊成囊的影响。利用单因素实验确定的最佳工艺参数为：壁材浓度3%，大豆分离蛋白与海藻酸钠的比例3:1，芯壁比1:1；复凝聚反应pH3.0，温度40℃，时间20min，转速400r，戊二醛的添加量3mL。在此工艺条件下得到的微胶囊产品的包埋率为97.28%。（3）以明胶和阿拉伯胶为壁材、芥末油为芯材，采用复凝聚法制备球形多核微胶囊。研究壁材浓度、壁材比例、芯壁比、复凝聚反应pH、温度和时间等因素对微胶囊成囊的影响。利用单因素实验确定的最佳工艺参数为：壁材浓度1%，明胶/阿拉伯胶比例1:1，芯壁比1:1；复凝聚反应pH3.4，温度40℃，时间20min。在此工艺条件下得到的微胶囊产品的包埋率为92.66%。更多还原

【Abstract】 Microencapsulation is an efficiency method that can transform liquid spice into steady andflowing solid powder. This kind of powder not only can disperse into food ingredients, but alsohas the abilities of oxidative resistance, lightfastness and heat resisitance, which can inhibit thevolatilization and oxidative deterioration of essential oil. Thus, it can longer the stability andstorage period of spice, and bring convenience to food processing and family cooking, andincreace the utilization of spice raw material. As a common wall material of microcapsules,protein has the amphoteric character and molecular surface and intramolecular attractive force.soits emulsibility and film forming are excellent, which has an great effect on the core retention.And the addition of glutaraldehyde as a crosslinker can let protein form a three-dimensionalstructure and futher improve the firmness of the wall material and the stability of microcapsules.This topic research includes three parts:(1) The microencapsules of mustard oil was prepared by spray-drying technique usingsoybean protein isolated (SPI) as wall material. The influence was studied of such parameters assolids content, core/wall radio, emulsifier addition, homogenization time and air inlettemperature of spray-drying. The optimum process conditions were solids content10%,core/wall radio1:2, emulsifier addition0.1%, homogenization time4min (10000r/min) and airinlet temperature195℃. In the proposed condition, encapsulation efficiency of final products is89.94%.(2) Microencapsulation of mustard oil using SPI and sodium alginate (SA) as wall materialsby complex coscervation was investigated. The optimal technological parameters were SPI/SAradio3:1, which is account for3%of the total emulsion, core/wall radio1:1, pH3.0, complexcoacervation reaction time20min, temperature40℃, stirring speed400r and glutaraldehydeaddition3mL. In the proposed condition, encapsulation efficiency of final products is97.28%.(3) Microencapsulation of mustard oil using gelatin（GE） and arabic gum（AG） as wallmaterials by complex coacervation was investigated. The influence was studied of suchparameters as wall material concentration, GE/AG radio, core/wall radio, complex coacervationreaction pH, temperature and time on the morphology. The optimal technical parameters were wall material concentration1%, GE/AG radio1:1, core/wall radio1:1, reaction pH3.4,temperature40℃and time20min. In the proposed condition, encapsulation efficiency of finalproducts is92.66%.更多还原