| 鱼油微胶囊射流空化制备工艺优化及理化性质研究 |
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| 引用本文： | 江连洲,王朝云,王中江,张馨心,郭增旺,左 锋,刘 军.鱼油微胶囊射流空化制备工艺优化及理化性质研究[J].农业工程学报,2019,35(15):312-320. |
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| 作者姓名： | 江连洲 王朝云 王中江 张馨心 郭增旺 左 锋 刘 军 |
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| 作者单位： | 1. 东北农业大学食品学院，哈尔滨 150030;,1. 东北农业大学食品学院，哈尔滨 150030;,1. 东北农业大学食品学院，哈尔滨 150030;,1. 东北农业大学食品学院，哈尔滨 150030;,1. 东北农业大学食品学院，哈尔滨 150030;,2. 黑龙江八一农垦大学，大庆 158308;,3. 临邑禹王植物蛋白有限公司和山东禹王生态食业有限公司，德州 253000; |
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| 基金项目： | 黑龙江省应用技术研究与开发技术重大项目（GA17B002）；山东省重点研发计划（医用食品专项计划）项目（2018YYSP026）；黑龙江省普通本科高等学校青年创新人才培养计划（NYPYSCT-2018163）；黑龙江省科学基金面上项目（C2018024）；中国博士后科学基金第64批面上资助项目（2018M641798）；黑龙江省博士后资助项目（LBH-Z18030） |
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| 摘 要： | 研究目的是以大豆分离蛋白为壁材,对射流空化制备鱼油微胶囊的工艺进行优化。采用喷雾干燥法,研究壁材添加量、乳化剂添加量、芯材添加量及射流空化处理时间对乳液稳定性和鱼油微胶囊包埋率的影响,通过响应面试验分析各因素,得到最优微胶囊制备工艺,并对制备的微胶囊产品同市售产品的结构、理化特性及稳定性进行对比分析。结果表明:在壁材添加量3.21%、乳化剂添加量0.21%、芯材添加量19.70%、射流空化处理时间11.25 min工艺条件下得到的乳液稳定性较好,鱼油微胶囊的包埋率达到94.14%。微胶囊产品微观结构呈球形颗粒,结构致密,颗粒形态完整,粒径小,表面含油率较低,包埋效果好;水分含量为3.07%,溶解度为96.30%,休止角为40.39?,溶解性较好;差示扫描量热分析结果显示,微胶囊热溶解温度较高,可用于常温贮藏。包埋后的鱼油经加速贮藏试验表明微胶囊化可以提高鱼油的氧化稳定性,延长鱼油贮藏期。
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| 关 键 词： | 农产品 试验 优化 鱼油 微胶囊 |
| 收稿时间： | 2019/4/20 0:00:00 |
| 修稿时间： | 2019/8/9 0:00:00 |
Process optimization and physicochemical properties of fish oil microcapsules prepared by jet cavitation |
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| Jiang Lianzhou,Wang Zhaoyun,Wang Zhongjiang,Zhang Xinxin,Guo Zengwang,Zuo Feng and Liu Jun.Process optimization and physicochemical properties of fish oil microcapsules prepared by jet cavitation[J].Transactions of the Chinese Society of Agricultural Engineering,2019,35(15):312-320. |
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| Authors: | Jiang Lianzhou Wang Zhaoyun Wang Zhongjiang Zhang Xinxin Guo Zengwang Zuo Feng and Liu Jun |
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| Institution: | 1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;,1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;,1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;,1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;,1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;,2. Heilongjiang Bayi Agricultural University, Daqing 158308, China; and 3. Linyi Wang Plant Protein Co., Ltd, and Shandong Yuwang Ecological Food Co., Ltd, Dezhou 253000, China; |
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| Abstract: | The purpose of the research is to optimize the process of preparing fish oil microcapsules by jet cavitation by using soy protein isolate as the wall material. The effect of wall material addition, emulsifier addition, core material addition and jet cavitation treatment time on emulsion stability and fish oil microcapsule embedding rate was studied by spray drying method. The response surface test was used to analyze various factors to obtain the most. The preparation process of the microcapsules was carried out, and the structure, physical and chemical properties and stability of the prepared microcapsule products were compared with those of the commercially available products. The feasibility of jet cavitation technology in the manufacturing process of microcapsules is discussed, which provides a preliminary theoretical basis for the application of jet cavitation technology in food. The results showed that the emulsion obtained under the conditions of 3.21% of wall material, 0.21% of emulsifier added, 19.70% of core material and 11.25 min of jet cavitation treatment time had better stability, and the embedding rate of fish oil microcapsules reached 94.14%; compared with commercially available fish oil microcapsules, the embedding rate increased by 4.91%. The microcapsule product has spherical microstructure, no cracks, pores and cracks, dense structure, fullness and fullness, and complete particle morphology, which basically achieves the intended purpose of embedding. The microcapsule product has a small particle size, a normal distribution and a narrow region. This indicates that the microcapsules have a uniform particle size distribution, and the particle size is small, the surface oil content is lowered, the embedding rate is increased, and the embedding effect is good. The angle of repose of the microcapsule powder was determined to be 40.39°, which was 9.37° lower than that of the commercially available microcapsules, and the smaller the angle of repose of the powder product, the smaller the frictional force and the better the fluidity. The microcapsule powder was measured to have a moisture content of 3.07% and a solubility of 96.30%, and the solubility was good. The results of differential scanning calorimetry show that the microcapsules have a high thermal dissolution temperature and can be used for storage at room temperature. This may be because the microcapsule particles in this study are spherical and dense in structure. The instantaneous high temperature during spray drying rapidly evaporates the water in the emulsion and hardens the surface. Therefore, the temperature and energy required for the phase transition of the sample are higher, and the thermal stability is better. The accelerated storage test of the fish oil after embedding showed that microencapsulation can improve the oxidative stability of fish oil. This is due to the dense and void-free structure of the microcapsule product in this study. The surface oil content is low, and the wall material is good for embedding fish oil, which hinders the influence of external conditions on fish oil and isolates oxygen, thus slowing down the oxidation rate, thermal stability can be better. Therefore, it can effectively delay the oxidative deterioration of fish oil microcapsules during storage and prolong the shelf life. |
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| Keywords: | agricultural products experiment optimization fish oil microcapsules |
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