發(fā)布時(shí)間：2018-05-04 01:01

  本文選題：超聲技術(shù) + 納米乳液��； 參考：《中國(guó)糧油學(xué)報(bào)》2017年03期

【摘要】：為了降低嬰兒配方營(yíng)養(yǎng)油中不飽和脂肪酸的氧化酸敗和提高其消化吸收,該研究以調(diào)和油為油相、乳清蛋白為壁材,將乳化劑溶于油相,超聲法制備成納米級(jí)乳化液,利用噴霧干燥法將納米乳液制備成微膠囊粉末。以乳液粒徑為響應(yīng)值,用響應(yīng)面分析法研究乳化劑添加量、超聲功率和超聲時(shí)間等因素對(duì)乳液粒徑和噴霧干燥產(chǎn)品表面含油率的影響,優(yōu)化制備工藝。結(jié)果表明,最佳工藝條件為:卵磷脂(PC)質(zhì)量分?jǐn)?shù)5.0%、超聲功率660 W和超聲時(shí)間20 min,乳液的平均粒徑為(184.37±0.64)nm,微膠囊表面含油率為5.82%,依據(jù)此響應(yīng)面模型數(shù)據(jù)可有效指導(dǎo)試驗(yàn)操作。噴霧干燥后的產(chǎn)品品質(zhì)較好,在體外消化模擬試驗(yàn)中,在禁食和喂食狀態(tài)下納米乳液的游離脂肪酸釋放量均高于未處理調(diào)和油。
[Abstract]:In order to reduce the oxidation rancidity of unsaturated fatty acids in infant formula nutrition oil and improve its digestion and absorption, the emulsifier was dissolved in the oil phase and the emulsifier was dissolved in the oil phase to prepare the nanometer emulsion by ultrasonic method, using blending oil as the oil phase and whey protein as the wall material. The nanometer emulsion was prepared into microencapsulated powder by spray drying method. The effects of emulsifier addition, ultrasonic power and ultrasonic time on the emulsion particle size and the oil content on the surface of spray-dried products were studied by using the response surface analysis method, and the preparation process was optimized. The results showed that the optimum technological conditions were as follows: mass fraction of lecithin (PC) 5.0, ultrasonic power 660 W and ultrasonic time 20 min, the average particle size of emulsion was 184.37 鹵0.64 nm, and the oil content of microcapsule surface was 5.82%. According to the response surface model data, the test operation could be effectively guided. The quality of the product after spray drying was better than that of untreated blend oil. In the in vitro digestion simulation test, the free fatty acid release of nano-emulsion was higher than that of untreated blend oil under fasting and feeding conditions.
【作者單位】： 武漢輕工大學(xué)食品科學(xué)與工程學(xué)院動(dòng)物科學(xué)與營(yíng)養(yǎng)工程學(xué)院;
【分類(lèi)號(hào)】：TS224

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