摘要
以交联酯化葛根多孔淀粉为壁材,通过物理吸附制备粉末紫苏籽油。以包埋率为指标,分别通过单因素试验和正交试验确定最佳包埋条件,结果表明:芯壁材比(紫苏籽油:交联酯化多孔淀粉)4:1、包埋温度55℃、包埋时间50min,此时粉末油脂包埋率可达到30%以上。并对包埋前后的紫苏籽油进行加速氧化实验,由过氧化值的变化得出粉末化后的紫苏籽油能显著延长油脂氧化时间,可达到较好的抗氧化效果。
Perilla seed oil （PSO） powder was prepared by physical adsorption with cross-linked esterified porous starch （CEPS） as the wall material. Several process conditions were optimized by one-factor-at-a-time and orthogonal array design to achieve the highest embedding efficiency （EE）. The optimum conditions for preparing PSO powder were established as follows： embedding at 55 ℃ for 50 min with a PSO/CEPS ratio of 4：1. PSO powder under the optimized conditions gave rise to the highest EE of more than 30%. The peroxide values （POV） of PSO and the PSO powder under the optimized conditions were determined under accelerated oxidation conditions. From the results obtained, we found that the lipid oxidation time of the PSO powder was substantially prolonged in comparison with native PSO, indicating enhanced oxidation resistance.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第12期95-98,共4页
Food Science
关键词
多孔淀粉
粉末紫苏籽油
芯壁材比
包埋率
抗氧化
porous starch
perilla seed oil powder
ratio between core material and wall material
embedding rate
oxidation resistance
