摘要
以易氧化、热敏性强、光敏性强的深海鱼油作为芯材,以大豆分离蛋白和磷脂酰胆碱作为壁材,采用超声技术制备纳米乳液,并通过喷雾干燥、真空冷冻干燥、微波干燥3种干燥工艺制备微胶囊,进一步研究干燥方式对鱼油微胶囊的结构、理化特性和产品特性的影响。结果表明:喷雾干燥法制备的深海鱼油微胶囊产品微观结构致密,呈球形颗粒,无油滴聚集现象,粒径小,溶解度较好,包埋率可达95.54%,且氧化稳定性和热稳定性能较好;真空冷冻干燥和微波干燥鱼油微胶囊结构不规则,表面有孔状结构,表面含油率高,包埋率分别为86.70%和74.28%,有一定的油滴聚集现象,粒径较大,溶解度差;喷雾干燥、真空冷冻干燥、微波干燥制备的鱼油微胶囊在胃液中游离脂肪酸释放率分别为20.03%、25.98%、75.91%,在肠液中游离脂肪酸释放率分别为78.73%、71.78%、22.91%。体外模拟消化实验表明,喷雾干燥工艺制备的鱼油微胶囊在胃液中游离脂肪酸释放率较低,但可以较好地在肠液中释放。由此可知,喷雾干燥工艺制备的鱼油微胶囊产品性能要优于其他两种干燥工艺,这为微胶囊产品的干燥工艺以及应用评价体系的构建提供理论依据。
The effects of different drying processes on the structural and physicochemical properties of fish oil microcapsules were analyzed.The microcapsules were prepared by preparing a nanoemulsion an ultrasonic technique using deep-sea fish oil,susceptible to oxidation,heat-sensitive and photosensitive,as the core material and soy protein isolate(SPI)and phosphatidylcholine as the wall material,and drying it using spray drying,vacuum freeze drying or microwave drying.The results showed that spray dried microcapsules were spherical particles with a compact structure,no oil droplet aggregation,small particle size,good solubility and high stability against oxidation and heat,as well as good entrapment efficiency(95.54%).Both vacuum freeze-dried and microwave dried microcapsules were irregular in shape with a porous surface,having high surface oil contents and entrapment efficiencies of 86.70%and 74.28%,respectively,and exhibiting a certain degree of oil droplet aggregation,larger particle size and poor solubility.The release rates of free fatty acids from the microcapsules prepared by spray drying,vacuum freeze-drying and microwave drying were 20.03%,25.98%and 75.91%in simulated gastric juice,and 78.73%,71.78%and 22.91%in simulated intestinal juice,respectively.The in vitro digestion experiments showed that release rate of free fatty acids from spray dried microcapsules was relatively low in simulated gastric juice,but higher in simulated intestinal juice.Therefore,the performance of spray dried microcapsules is better than that of microcapsules prepared by the other two drying processes.This study provides a theoretical basis for developing an evaluation system for the application of various drying processes in the preparation of microcapsule products.
作者
江连洲
王朝云
古力那孜·买买提努
巨欢欢
郭增旺
綦玉曼
李杨
齐宝坤
左锋
范志军
王中江
JIANG Lianzhou;WANG Zhaoyun;GU Linazi·Maimaitinu;JU Huanhuan;GUO Zengwang;QI Yuman;LI Yang;QI Baokun;ZUO Feng;FAN Zhijun;WANG Zhongjiang(School of Food Science,Northeast Agricultural University,Harbin 150030,China;School of Food Science,Heilongjiang Bayi Agricultural University,Daqing 158308,China;Heilongjiang Province Beidahuang Green Health Food Co.Ltd.,Jiamusi 154000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第3期86-92,共7页
Food Science
基金
黑龙江省应用技术研究与开发技术重大项目（GA17B002）
黑龙江省普通本科高等学校青年创新人才培养计划项目（NYPYSCT-2018163）
黑龙江省自然科学基金面上项目（C2018024）
中国博士后科学基金第64批面上资助项目（2018M641798）
黑龙江省博士后资助项目（LBH-Z18030）
关键词
鱼油
微胶囊
干燥工艺
结构
产品特性
理化特性
fish oil
microcapsule
drying process
structure
product properties
physicochemical properties
