以魔芋胶为复配壁材的玉米胚芽油微胶囊制备、表征和效果研究

doi:10.16036/j.issn.1000-2650.2021.04.017

摘要/Abstract

摘要： 【目的】探究以大豆分离蛋白（SPI）和魔芋胶（KGM）为壁材包裹玉米胚芽油的微胶囊工艺。【方法】玉米胚芽油因含有丰富的多不饱和脂肪酸,易受到光、温度和氧气等环境因素的破坏。为了延缓玉米胚芽油的氧化劣变,以SPI和KGM作为壁材包裹玉米胚芽油。通过单因素实验和正交实验获得微胶囊最佳包埋工艺,并对微胶囊进行表征和效果研究。【结果】最佳包埋工艺：壁材浓度为10%、魔芋精粉添加量为0.6%、芯壁比为1∶10、均质时间为6 min,所得最佳包埋率为76.4%。获得的微胶囊粉末为表面几乎无孔隙的不规则球形。此外,红外光谱显示KGM和SPI是通过物理作用结合。加速过氧化实验和差示量热扫描曲线表明玉米胚芽油经过包埋之后的稳定性增强。【结论】魔芋胶作为复配壁材有利于微胶囊的包埋。将玉米胚芽油制备成微胶囊粉末有助于延长其货架期,并拓宽其在食品中的应用。

关键词: 玉米胚芽油, 微胶囊, 大豆分离蛋白, 魔芋胶

Abstract: 【Objective】 The purpose of this study was to explore the microencapsulation technology of corn germ oil with soy protein isolate (SPI) and konjac gum (KGM) as wall materials. 【Method】 Corn germ oil is abundant in polyunsaturated fatty acids, which is easy to be oxidized by light, temperature, oxygen, and other environmental factors. SPI and KGM were used as wall materials to wrap corn germ oil in order to protect it from oxidation deterioration. The best embedding technology of microcapsules was obtained through single factor experiment and orthogonal experiment, and performed characterization and effect research on microcapsules. 【Result】 Optimal embedding conditions：the wall material concentration was 10%, the addition amount of KGM was 0.6%, the core-wall ratio was 1∶10, the homogenization time was 6 minutes, and the best encapsulation efficiency was 76.4%. The obtained microcapsule powders were irregular spherical shape with almost no pores on the surface. Infrared spectroscopy showed that KGM and SPI are physically combined. The accelerated peroxidation experiment and the differential calorimetric scanning curve showed that the stability of corn germ oil was enhanced after encapsulating.【Conclusion】 KGM as composite wall material is conducive to the encapsulation of microcapsules. The microcapsules of corn germ oil are helpful to prolong its shelf life and broaden its application in food.

Key words: corn germ oil, microcapsules, soy protein isolate, konjac gum

中图分类号:

TS225.19

杨田, 刘莹, 柏婷梅, 陈洪. 以魔芋胶为复配壁材的玉米胚芽油微胶囊制备、表征和效果研究[J]. 四川农业大学学报, 2021, 39(4): 549-555.

YANG Tian, LIU Ying, BAI Tingmei, CHEN Hong. Study on Preparation,Characterization and Effect of Corn Germ Oil Microcapsule with Konjac Gum as Compound Wall Material[J]. Journal of Sichuan Agricultural University, 2021, 39(4): 549-555.

参考文献 36

[1]	徐锁玉. 玉米胚芽的综合利用研究[J]. 食品安全导刊, 2017(14): 16-17.
[2]	唐玮娜, 高育, 周晔艳, 等. 玉米胚芽油特性及提取方法的研究进展[J]. 粮食与食品工业, 2016, 23(4): 36-38.
[3]	杨凤萍, 李向龙, 张立全, 等. 双功能去饱和酶AcD12基因改良玉米不饱和脂肪酸成分[J]. 分子植物育种, 2017, 15(12): 4805-4812.
[4]	张永刚, 印遇龙, 黄瑞林, 等. 多不饱和脂肪酸的营养作用及其基因表达调控[J]. 食品科学, 2006, 27(1): 273-277.
[5]	BAKRY A M, ABBAS S, ALI B, et al.Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications[J]. Comprehensive Reviews in Food Science and Food Safety, 2016, 15(1): 143-182.
[6]	ENCINA C, VERGARA C, GIMéNEZ B, et al. Conventional spray-drying and future trends for the microencapsulation of fish oil[J]. Trends in Food Science & Technology, 2016, 56: 46-60.
[7]	ZHOU D, PAN Y, YE J, et al.Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil[J]. LWT-Food Science and Technology, 2017, 83: 292-297.
[8]	KALKAN F, VANGA S K, MURUGESAN R, et al.Microencapsulation of hazelnut oil through spray drying[J]. Drying Technology, 2017, 35(5): 527-533.
[9]	DELSHADI R, BAHRAMI A, TAFTI A G, et al.Micro and nano-encapsulation of vegetable and essential oils to develop fun-ctional food products with improved nutritional profiles[J]. Trends in Food Science & Technology, 2020, 104: 72-83.
[10]	胡志红. 以改性魔芋胶为主要壁材的核桃油微胶囊制备[D]. 绵阳: 西南科技大学, 2014: 5-10.
[11]	桑鲁燕, 周桢, 周小华, 等. 魔芋葡甘聚糖的研究现状[J]. 食品安全质量检测学报, 2016, 7(4): 1382-1386.
[12]	刘施琳, 李天骄, 林圣楠, 等. 微藻油微胶囊化技术的研究[J]. 中国食品学报, 2017, 17(11): 90-98.
[13]	MU R J, YUAN Y, WANG L, et al.Microencapsulation of Lactobacillus acidophilus with konjac glucomannan hydrogel[J]. Food Hydrocolloids, 2018, 76: 42-48.
[14]	LU M, LI Z, LIANG H, et al.Controlled release of anthocyanins from oxidized konjac glucomannan microspheres stabilized by chitosan oligosaccharides[J]. Food Hydrocolloids, 2015, 51: 476-485.
[15]	李坚斌, 陈小云, 梁慧洋, 等. 魔芋胶的性质研究[J]. 食品科学,2009, 30(19): 93-95.
[16]	CHEN W, LI X, RAHMAN M R T, et al. Emulsification properties of soy bean protein[J]. Nusantara Bioscience, 2014, 6(2):196-202.
[17]	丁金龙, 孙远明, 乐学义. 魔芋胶与大豆分离蛋白相互作用研究[J]. 中国粮油学报, 2003(3): 66-70, 78.
[18]	陈明星, 陈冬梅, 李静. 玉米胚芽油微胶囊化技术的研究[J]. 农产品加工(学刊), 2011(3): 84-86.
[19]	国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定: GB5009. 3-2016 [S]. 北京: 中国标准出版社, 2016: 1-2.
[20]	周爱梅, 杨小斌, 王爽, 等. 蓝圆鲹鱼油微胶囊的制备工艺优化及其稳定性[J]. 食品工业科技, 2017, 38(24): 181-186.
[21]	国家卫生和计划生育委员会. 食品安全国家标准食品中过氧化值的测定: GB5009. 227-2016[S]. 北京: 中国标准出版社,2016: 1-4.
[22]	李晓娣. 大豆分离蛋白微胶囊的研制及其对乳酸菌保护效果评价[D]. 哈尔滨: 黑龙江大学, 2012: 15-20.
[23]	LAZKO J, POPINEAU Y, LEGRAND J.Soy glycinin microcapsules by simple coacervation method[J]. Colloids Surf B Biointerfaces, 2004, 37(1/2): 1-8.
[24]	丁金龙, 孙远明, 乐学义. 魔芋胶对大豆分离蛋白乳化性的影响研究[J]. 中国粮油学报, 2002, 17(1): 46-49.
[25]	FANG W, WU P.Variations of konjac glucomannan (KGM) from Amorphophallus konjac and its refined powder in China[J]. Food Hydrocolloids, 2004, 18(1): 167-170.
[26]	林好, 赖明耀, 汪秀妹, 等. 魔芋葡甘聚糖-明胶复配维生素微胶囊的研究[J]. 西南大学学报(自然科学版), 2014, 36(2):164-170.
[27]	张正周, 张驰松, 郑旗, 等. 牡丹籽油微胶囊制备工艺的研究[J]. 农业与技术, 2016, 36(1): 181-183.
[28]	张岩, 王春玉, 姜文利, 等. 单凝聚法芝麻油微胶囊制备工艺研究[J]. 粮食与油脂, 2014(12): 52-56.
[29]	韩丽丽, 侯占群, 文剑, 等. 壁材种类及浓度对高载量紫苏籽油微胶囊特性的影响[J]. 食品工业科技, 2016, 37(8): 167-170.
[30]	王赛赛, 陶宁萍. 大蒜精油微胶囊包埋工艺研究[J]. 食品工业科技, 2011, 32(4): 228-231.
[31]	潘艳, 孙非凡, 刘爽, 等. 化学计量法优化大蒜素微胶囊的工艺[J]. 中国食品添加剂, 2015, 140(10): 106-109.
[32]	中华人民共和国农业部水产行业标准. 鱼油微胶囊: SC/T 3505 2006[S]. 北京: 中国农业出版社, 2006: 1-2.
[33]	GAN C Y, CHENG L H, EASA A M.Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil[J]. Innovative Food Science & Emerging Technologies, 2008, 9(4): 563-569.
[34]	COPADO C N, DIEHL B W K, IXTAINA V Y, et al. Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios[J]. LWT, 2017, 86: 408-417.
[35]	KARACA A C, NICKERSON M, LOW N H.Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil[J]. Food Chemistry, 2013, 139(1/4):448-457.
[36]	殷汉玲. 复凝聚法制备角鲨烯微胶囊及其性质研究[D]. 合肥:合肥工业大学, 2018: 25-30.