复合壁材共轭亚油酸微胶囊的制备及表征

摘要

以乳清浓缩蛋白(WPC-80)、辛烯基琥珀酸酯化淀粉(CAPSUL)及麦芽糊精(MD,DE17)为复合壁材组分,喷雾干燥制备了共轭亚油酸(CLA)微胶囊.比较了不同壁材组分微胶囊的包埋效果、色泽变化及氧化稳定性,利用场发射扫描电镜对微胶囊的微观形貌进行了表征.结果表明,麦芽糊精(MD,DE17)分别和乳清浓缩蛋白(WPC-80)、辛烯基琥珀酸酯化淀粉(CAPSUL)复合作为壁材,可改善微胶囊的氧化稳定性.大部分微胶囊直径1～5 μm,内部呈空腔状,CLA油滴(50～200 nm)包埋于囊壁中.增加复合壁材中麦芽糊精( MD,DE17)的比例,微胶囊收缩加剧.%Microencapsulated conjugated linoleic acids (CLA) were obtained by spray drying using whey protein concentrate (WPC -80) , starch octenylsuccinate (CAPSUL) and maltodextrin (MD, DE17) as compound encapsulant materials. The effects of different encapsulant material on encapsulation effect, color change and oxidative stability of microcapsuls were compared. The microstructure of the microencapsuls was characterized by field emission scanning electron microscope. The results showed that the oxidative stability of microcapsuls was increased when maltodextrin was added into whey protein concentrate and starch octenylsuccinate. The microstructure of microencapsulated CLA observed by field emission scanning electron microscopy revealed that the diameters of powder particles were in the range of 1 ～ 5 μm and the presence of large sized vacuoles in the inner structure. The core CLA (50 ～ 200 nm) was embedded in the wall matrices. The degree of shrinkage of microcapsuls was intensified when the proportion of MD increased in the compound encapsulant material.