摘要
以鱼油为芯材,明胶、桃胶为壁材,采用复合凝聚法制备凝胶化的鱼油微胶囊,并研究复合凝聚凝胶化鱼油微胶囊在不同环境条件下的氧化稳定性。试验结果表明:复合凝聚凝胶化鱼油微胶囊在冻结条件下具有较好的氧化稳定性,冷冻不会破坏该微胶囊的结构;pH值对鱼油微胶囊的氧化稳定性影响不大;微胶囊经紫外光照射120 min后,POV值由16.4 meq/kg迅速增至25.5 meq/kg;添加VE可以提高复合凝聚凝胶化鱼油微胶囊的氧化稳定性。
The aim of this study was to prepare gelling microcapsules encapsulating fish oil by complex coacervation using gelatin and peach gum as wall material, and investigate oxidative stability of fish oil microcapsules for different storage conditions; The results showed that coacervate microcapsules encapsulating fish oil possessed good oxidative stability and the structure of microcapsules wall wasn＇t destroyed during freezing storage. Oxidative stability of coacervate microcapsules was affected slightly by pH. When coacervate microcapsules were exposed in ultra-vioket irradiation for 120 min, POV value of fish oil rapidly increased from 16.4 meq/kg to 25.5 meq/kg. Besides, oxidative stability of coacervate microcapsules encapsulating fish oil was improved by adding VE.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第7期66-72,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD29B06)
辽宁省食品安全重点实验室开放课题(LNSAKF2011013)
关键词
复合凝聚
微胶囊
凝胶化
鱼油
氧化稳定性
coacervation
microcapsule
gelling
fish oil
oxidative stability
作者简介
董志俭，1977年出生，博士，讲师
通讯作者：励建荣
