摘要
为提升南极磷虾磷脂稳定性与高值化利用效果,采用壳聚糖与麦芽糊精复配为混合壁材,南极磷虾磷脂为芯材,以南极磷虾磷脂包封率为指标,以芯壁比、固形物含量、进风温度、进料速度为实验因素,设计4因素3水平正交实验优化南极磷虾磷脂微胶囊制备工艺,并检测南极磷虾磷脂微胶囊的理化性质。结果表明:当芯壁比为1:5、固形物含量5%、超声时间10 min、进风温度170℃、进料速度8 mL/min时,南极磷虾磷脂微胶囊包封率达到90.38%,在此条件下得到的南极磷虾磷脂微胶囊水分含量为1.43%,体积密度为0.26 g/mL,堆积密度为0.33 g/mL,流动性为19.60。微观及红外光谱表征表明,南极磷虾磷脂微胶囊颗粒大小较为均一,形状近球状,表面光滑无破裂。体外模拟胃肠道消化结果表明,微胶囊芯材在胃中的释放率非常低,而在肠道中的释放率高达93.5%,表明磷虾磷脂微胶囊化后稳定性提高,并可通过缓释作用提升其高值化利用效果。
This study aimed to enhance the stability and high value utilization of Antarctic krill phospholipids.Chitosan and maltodextrin were selected as the mixed wall material and Antarctic krill phospholipid was chosen as the core material.An orthogonal test was designed to optimize the preparation process of Antarctic krill phospholipid microcapsules with core-to-wall ratio,solids content,inlet air temperature and feed rate as the experimental factors,taking Antarctic krill phospholipid encapsulation rate as the index.The results showed that when the core-wall ratio was 1:5,the solid content was 5%,the ultrasonic time was 10 minutes,the inlet air temperature was 170℃,and the feed rate was 8 mL/min,the embedding rate of microcapsules reached to 90.38%.Under these conditions,the water content of the Antarctic krill phospholipids microcapsules was 1.43%,the volume density was 0.26 g/mL,the bulk density was 0.33 g/mL,and the fluidity was 19.60.Microscopic and infrared spectroscopic characterization showed that the Antarctic krill microcapsules were of uniform size,nearly spherical in shape,with smooth surface and no rupture.The results of in vitro simulated gastrointestinal digestion showed that the release rate of microencapsulated core material in the stomach was very low,while the release rate in the intestine was as high as 93.5%,indicating that the stability of krill phospholipids after microencapsulation was improved and the high value utilization could be enhanced by slow-release effect.
作者
刘艳
韩玉谦
刘尊英
马磊
LIU Yan;HAN Yuqian;LIU Zunying;MA Lei(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
出处
《食品科技》
CAS
北大核心
2023年第3期231-238,共8页
Food Science and Technology
基金
国家重点研发计划项目(2018YFC1406806)。
关键词
南极磷虾磷脂
微胶囊
喷雾干燥
缓释作用
Antarctic krill phospholipid
microcapsules
spray-drying
sustained release
作者简介
刘艳(1998-),女,硕士研究生,研究方向为水产品高值化利用;通信作者:马磊。
