大豆分离蛋白-壳聚糖复凝聚法制备大蒜油微胶囊的工艺研究

摘要

研究以大豆分离蛋白和壳聚糖为复合壁材,以大蒜油为芯材,探讨了采用复凝聚法制备大蒜油微胶囊的最佳工艺。结果表明：大蒜油与复合壁材按质量比1∶2混合,在45℃,6000 r/min下乳化5 min后,调节乳状液的pH 值至6.5,于100 r/min搅拌反应10 min,再经18.75 U/g SPI的谷氨酰胺转氨酶固化1 h,大蒜油微胶囊的包埋效率和产率最高分别达到了69.20%和64.77%。在此条件下制备的大蒜油微胶囊具有典型的蒜香味,且大蒜油的刺激性气味有所降低。%The preparation of garlic oil microcapsules through complex coacervation by using soybean protein and chitosan as the complex wall material and garlic oil as the core material is studied.After the garlic oil is mixed with the complex wall material in the mass ratio of 1∶2 and emulsified at 6000 r/min and 45 ℃ for 5 min,the emulsion pH is adjusted to 6.5 and stirred at 100 r/min for 10 min.Then transglutaminase is added in the dosage of 18.75 U/g SPI to cross-link the microcap-sules for 1 h.Under such conditions,the microencapsulation efficiency and yield reach 69.20% and 64.77% respectively.The garlic oil prepared under the optimized conditions possesses the typical fla-vour of garlic oil with reduced pungent odor.