摘要
为提高革胡子鲶鱼(Clarias gariepinus)副产物的附加值,以鲶鱼头/鱼排为基料制备美拉德反应产物(Maillard reaction products,MRPs)的微胶囊粉剂。试验以MRPs作为芯材、吐温-80作为乳化剂,从麦芽糊精、大豆分离蛋白、阿拉伯胶、羧甲基纤维素钠(CMC-Na)、明胶、壳聚糖6种壁材中选择适宜的壁材种类和复配比例,将MRPs制备成乳化液进行喷雾干燥,以微胶囊包埋率和集粉率为评价指标。试验结果表明,以芯材MRPs的添加量为12%、吐温-80添加量为0.45%制备MRPs乳化液时,麦芽糊精(12%)与大豆分离蛋白(0.45%)复配作为壁材,微胶囊的包埋率和集粉率显著高于相同比例的其他复配壁材(P<0.05),包埋率和集粉率分别达到57.69%和73.5%,麦芽糊精与壳聚糖复配效果最差,包埋率仅为30.2%。在此基础上,进一步对麦芽糊精、大豆分离蛋白、吐温-80、芯材MRPs进行单因素和4因素3水平的Box-Behnken响应面优化试验,优选出最佳微胶囊包埋工艺参数为:当芯材MRPs的添加量为8%、乳化剂吐温-80添加量为0.3%、麦芽糊精(12%)与大豆分离蛋白(0.16%)2种壁材复配时,微胶囊的包埋率达到62.53%,验证试验结果为62.67%。扫描电镜观察,芯材微粒处于雾滴内部,雾滴表面由壁材包埋,微胶囊颗粒的大小和形状呈现一种有细小凹痕但并没有裂缝的状态。通过微胶囊的包埋试验可以减缓美拉德反应香味物质的挥发,为提高鱼副产物附加值提供新的利用途径。
In order to improve the added value of the by-products of carfish(Clarias gariepinus),the microcapsule powder of Maillard reaction products(MRPs) was prepared with catfish head/bone as the base material.With MRPs as the core material and Tween-80 as the emulsifier,the appropriate type and proportion of wall materials were selected from six kinds of wall materials:maltodextrin,soybean protein isolate,arabic gum,sodium carboxymethyl cellulose(CMC-Na),gelatin and chitosan.MRPs was prepared into emulsion and spray drying.The embedding rate and collecting rate of microcapsules were taken as evaluation indexes.The results showed that when MRPs emulsion was prepared with the addition of 12%core material MRPs and 0.45% Tween-80,maltodextrin(12%) and soy protein isolate(0.45%) were used as wall materials,the embedding rate and powder collection rate of microcapsule were significantly higher than those of other composite wall materials with the same proportion(P<0.05),and the embedding rate and powder collection rate reached 57.69% and 73.5% respectively.The compound effect of maltodextrin and chitosan was the worst,and the embedding rate was only 30.2%.On this basis,the single factor and four factor Box-Behnken response surface optimization tests of maltodextrin,soy protein isolate,Tween-80 and core material MRPs were further carried out.The optimal microencapsulation process parameters were as follows:when the addition amount of core material MRPs was 8%,the addition amount of emulsifier Tween-80 was 0.3%,maltodextrin(12%) and soy protein isolate(0.16%) were mixed,the embedding rate of microcapsules reached 62.53%,and the verification test result was 62.67%.SEM observation showed that the core material particles were inside the droplet,the droplet surface was embedded by the wall material,and the size and shape of the microcapsule particles showed a state with small dents but no cracks.The embedding test of microcapsules can slow down the volatilization of flavor substances in Maillard reaction,and provide a new way to i
作者
于德阳
马俪珍
YU Deyang;MA Lizhen(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300392,China)
出处
《食品科技》
CAS
北大核心
2022年第3期106-115,共10页
Food Science and Technology
基金
天津市淡水养殖产业技术体系创新团队(水产品加工岗位)项目(ITTFRS2021000)。
关键词
美拉德反应
包埋率
微胶囊
集粉率
Maillard reaction
embedding rate
microcapsule
powder collection rate
