摘要
用明胶+蔗糖、明胶+桃胶+蔗糖、桃胶+蔗糖作为壁材,VA作模型心材,用喷雾干燥法制备微胶囊;研究了微胶囊表观结构、粒径分布、红外光谱、玻璃化转变温度(Tg)和常温贮藏的保留率。研究结果表明,壁材中增加了桃胶有效改善微胶囊的表观形态,使Tg明显提高,壁材之间的氢键作用加强,温度25℃,RH20%～30%避光贮藏6个月保留率从82.9%提高到92.6%,体积平均粒径(D4,3)有显著性差异(P<0.05)。
In this research, microcapsules were spray-dried, gelatin ＋ sucrose, gelatin ＋ peach gum ＋ sucrose, and peach gum ＋ sucrose were used as wall material and vitamin A was used as the model core respectively. Outer morphology, particle size distribution, Fourier Transform Infrared Spectroscopy（FTIR）, glass transition temperature（Tg）, retention on the normal temperature were studied. By adding the Peach gum, the outer morphology was improved, Tg was increased, hydrogen bonding was strengthened, the core retention was increased from 82. 9% to 92.6% on the condition of 250C ,RH20% -30%, light protecting storage for 6 months, volume average diameter（D4.3） showed significant difference（P 〈 0.05）.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第9期1-4,共4页
Food and Fermentation Industries
基金
科技部"十五"重大科技攻关课题(No.2001BA501A04B)
作者简介
博士研究生，讲师。
