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当前位置: 首页 > 文章 > 响应面法优化锐孔法制备大米抗氧化肽微胶囊工艺 食品科学 2014,35 (22) 97-103
Position: Home > Articles > Response Surface Methodology for the Optimization of Preparation Process for Rice Antioxidant Peptide Microcapsules by Piercing Method FOOD SCIENCE 2014,35 (22) 97-103

响应面法优化锐孔法制备大米抗氧化肽微胶囊工艺

作  者：
陈丽;张喻;谭亦成;林亲录
单  位：
湖南农业大学食品科学与生物技术湖南省重点实验室;中南林业科技大学稻谷及副产物深加工国家工程实验室
关键词：
锐孔法;大米抗氧化肽;微胶囊;包埋率
摘  要：
为提高大米抗氧化肽的稳定性,以海藻酸钠为壁材,采用锐孔法对大米抗氧化肽进行微胶囊化。以包埋率为考察指标,在单因素试验基础上,进一步采用响应面分析法对芯材与壁材质量比、海藻酸钠质量分数、包埋温度、Ca Cl2质量分数、蔗糖脂肪酸酯质量分数工艺条件进行分析和优化,并对所制备的微胶囊进行了存放实验和电镜扫描。响应面优化试验结果表明:制备大米抗氧化肽微胶囊的最佳工艺条件为芯材与壁材质量比0.3∶1、海藻酸钠质量分数1.4%、包埋温度50℃、Ca Cl2质量分数1.8%、蔗糖脂肪酸酯质量分数0.26%,经验证,在上述最优条件下制备的微胶囊包埋率为81.24%,与模型预测值81.75%相比,相对误差仅为0.6%。存放实验结果表明微胶囊中抗氧化肽的稳定性明显提高;扫描电镜结果显示微胶囊表面形态结构完整。实验结果表明微胶囊化是保护抗氧化肽活性的一种较好方法,可为大米抗氧化肽微胶囊的实际生产提供参考。
译  名：
Response Surface Methodology for the Optimization of Preparation Process for Rice Antioxidant Peptide Microcapsules by Piercing Method
作  者：
CHEN Li;ZHANG Yu;TAN Yi-cheng;LIN Qin-lu;Key Laboratory for Food Science and Biotechnology of Hunan Province, Hunan Agricultural University;National Engineering Laboratory for Rice and By-product Deep Processing,Center South University of Forestry and Technology;
关键词：
piercing method;;rice antioxidant peptide;;microcapsules;;microencapsulation efficiency
摘  要：
Microcapsules of rice antioxidant peptide with enhanced stability were prepared by piercing method using sodium alginate as the wall material. Operating parameters such as mass ratio of core to wall material, sodium alginate concentration, temperature, calcium chloride concentration, and sucrose fatty acid ester concentration were optimized by response surface methodology based on the microencapsulation efficiency of rice antioxidant peptide. The prepared microcapsules were subjected to storage tests and electron microscopic observation. The results showed that the optimal experimental conditions were 0.3:1, 1.4%, 50 ℃, 1.8%, and 0.26% for mass ratio of core to wall material, sodium alginate concentration, temperature, calcium chloride concentration, and sucrose fatty acid ester concentration, respectively. Experiments under these optimal conditions led to a microencapsulation efficiency of 81.24%, showing a relative error of only 0.6% compared to the expected value(81.75%). Storage test revealed that the stability of microencapsulated rice antioxidant peptide was improved obviously. Scanning electron microscopy images showed that the surface morphology and structure of microencapsulated rice antioxidant peptide were intact. Therefore, microencapsulation is a good way to protect the activity of antioxidant peptide. These results could provide references for actual production of rice antioxidant peptide microcapsules.

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