摘要
功能因子的储藏稳定性和控制释放是通过一定的微囊化控释传输系统来实现的。本研究采用挤出滚圆和流化床薄膜包衣技术,构建了基于液态食品体系的醋酸酯抗消化淀粉薄膜包衣微丸传输系统,分别考察了不同厚度的醋酸酯淀粉薄膜包衣微丸在酸奶中储藏过程及体外模拟人体消化道运转过程中功能因子的释放规律及微丸表面包衣膜层的微观形貌变化。研究表明,在相同的储藏时间下,包衣厚度越大,微丸表面包衣膜层越完好,越能有效阻止功能因子的释放;当醋酸酯抗消化淀粉包衣增重达到9.94%时,其中的功能因子在储藏22d不释放;同时,在酸奶中储藏不同时间后,不同包衣厚度的微丸在模拟消化道中运转时的表面形貌变化与其释放情况相符。研究为筛选适合液态食品体系的功能因子控释传输载体材料及控释传输系统的构建奠定了基础。
The storage stability and controlled release of bioactive compounds were achieved through microencapsulation controlled release delivery system. The film-coated microparticle delivery systems for liquid food based on resistant starch acetate(RSA) were established by the methods of extrusion-spheronisation and fluid-bed spray coating. The releasing properties during yoghurt storage and in vitro simulated gastrointestinal tract environment of RSA-coated microparticles with different thickness were investigated. Results showed that under the same storage time, the larger coating thickness was, the more intact coating layer would be, which could prevent the release of bioactive compounds.When the thickness of the film-coated is 9.94%, the bioactive compounds did not release during storage for 22 days. Additionally, after storage in yogurt, the change of the surface morphology of microparticle with different coating thickness in the simulated gastrointestinal tract environment was consistent with their release. The results provide a theoretical basis and basic data for screening suitable carrier materials for bioactive compounds and its target-controlled delivery system for liquid foods.
作者
徐捍山
郑波
李琳
陈玲
XU Han-shan;ZHENG Bo;LI Lin;CHEN Ling(School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan523000,China;School of Food Science and Engineering,South China University of Technology,Guangzhou510640,China;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Guangzhou510640,China)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第11期46-51,150,共7页
Modern Food Science and Technology
基金
广州市科技计划重点项目(201804020036)
关键词
醋酸酯抗消化淀粉
功能因子
液态食品
靶向控释
resistant starch acetate
bioactive compounds
liquid food
target-controlled release
