摘要
以麦芽糊精和阿拉伯胶作为复合壁材,对甜菜红色素进行微胶囊化。实验结果表明:微胶囊化最佳工艺条件为包埋温度30℃,包埋时间1h,壁材/芯材(W/W)比2:1,复合壁材中阿拉伯胶质量分数为60%,此时微胶囊效率为92.5%。微胶囊化后的甜菜红色素对热、光、氧等的稳定性都有明显改善。
The betalain was microencapsulated by using malt dextrin and arabic gum as composite wall materials. The experiment results showed that the optimum conditions of betalain microencapsulation were. embedding temperature 30℃, embedding time 1h, the ratio of wall-material tocore-material （W/W）2：1, and the content of arabic gum was 60%, under these conditions, the encapsulation yield was 92.5% .The stability of microencapsulation against light,heat and oxygen was most effectively improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期314-317,共4页
Science and Technology of Food Industry
关键词
微胶囊
甜菜红色素
稳定性
microencapsulation
betalain
stability
作者简介
吕晓玲（1960-），女，教授，主要从事天然产物提取方面的研究。
