| 大豆分离蛋白包埋肉桂精油微胶囊及精油的化学成分 |
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| 引用本文： | 李荣,彭颖,姜子涛.大豆分离蛋白包埋肉桂精油微胶囊及精油的化学成分[J].农产品加工．学刊,2012(11):49-52. |
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| 作者姓名： | 李荣 彭颖 姜子涛 |
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| 作者单位： | 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室 |
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| 基金项目： | 天津市高校科技发展基金资助项目(20110608) |
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| 摘 要： | 以大豆分离蛋白为壁材,利用喷雾干燥法制备肉桂精油微胶囊,探讨固形物含量、芯壁比、均质时间、进风温度、进料速度、出风温度对微胶囊化效果的影响,确定最佳工艺条件为均质时间300 s,芯壁比2∶3,固形物含量8 g/100 mL,肉桂精油最佳微胶囊化的最佳喷雾干燥条件为进风温度195℃,出风口温度95℃,进料速度60 mL/min,肉桂精油的包埋率为93.36%。
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| 关 键 词： | 大豆分离蛋白 肉桂精油 稳定系数 喷雾干燥 包埋率 |
Microencapsuls of Soybean Protein Isolated Including Cinnamon Essential Oil and Its Chemical Composition |
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| LI Rong,PENG Ying,JIANG Zi-tao.Microencapsuls of Soybean Protein Isolated Including Cinnamon Essential Oil and Its Chemical Composition[J].Nongchanpin Jlagong.Xuekan,2012(11):49-52. |
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| Authors: | LI Rong PENG Ying JIANG Zi-tao |
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| Institution: | (Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China) |
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| Abstract: | Chemical composition of cinnamon essential oil(CEO) is analyzed using GC/MS technique.The CEO microencapsulated is prepared by spray drying approach using the soybean protein isolated as the wall material.The effects of processing conditions including wall material concentration,the ratio of CEO to wall material,homogeneous time,inlet-air temperature,outlet-air temperature,and feed-speed of mixture are studied.The experimental results show that the optimum processing conditions are obtained by single factor experiments as follows:wall material concentration is 8 g/100 mL,the ratio of CEO to wall material is 2∶3,homogeneous time is 300 s,inlet-air temperature is 195 ℃,outlet-air temperature is 95 ℃,and feed-speed of mixture is 60 mL/min,on these conditions,the embedding rate of CEO is 93.36%. |
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| Keywords: | soybean protein isolated cinnamon essential oil(CEO) stability coefficient spray drying embedding rate |
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