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本文以大豆分离蛋白(Soybean protein isolate,SPI)和壳聚糖为壁材,通过复凝聚法制备维生素E(Vitamin E,VE)微胶囊,研究了VE/SPI质量比对VE包埋产率和包埋效率的影响,比较了戊二醛、谷氨酰胺转氨酶交联对VE复凝聚微胶囊释放效果的影响,并探讨了谷氨酰胺转氨酶交联的VE复凝聚微胶囊在不同温度、光照和湿度条件下的稳定性。结果表明,当VE与SPI的质量比为1:2时,微胶囊包埋效果最好,包埋产率和效率分别达到了91.48%和86.45%。戊二醛和谷氨酰氨转氨酶交联显著提高了微胶囊中VE的缓释能力,在无水乙醇中浸泡5 h后,VE的累计释放率分别为47%和42%。稳定性研究表明,与游离VE相比,微囊化显著提高了VE在不同温度、光照及湿度条件下的稳定性。因此,利用SPI-壳聚糖复凝聚体系制备的VE微胶囊在食品工业具有广阔的应用前景。
In this paper, vitamin E (VE) microcapsules were prepared by complex coacervation using Soybean protein isolate (SPI) and chitosan as wall materials. The effect of VE / SPI mass ratio on the yield of VE and The effects of glutaraldehyde and glutamine aminotransferase crosslinking on the release of VE coacervation microcapsules were compared. The effects of glutamine aminotransferase cross-linked VE coacervation on microcapsules were investigated under different temperatures, light and Humidity stability. The results showed that when the mass ratio of VE to SPI was 1: 2, the encapsulation efficiency was the best, and the yield and efficiency of encapsulation were 91.48% and 86.45% respectively. The cross-linking of glutaraldehyde and glutamine aminotransferase significantly increased the sustained-release capacity of VE in microcapsules. The cumulative release rate of VE in absolute ethanol for 5 h was 47% and 42%, respectively. Stability studies show that, compared with free VE, microencapsulation significantly improves the stability of VE under different temperature, light and humidity conditions. Therefore, the use of SPI-chitosan complex system prepared VE microcapsules in the food industry has broad application prospects.