大豆多肽微胶囊的制备与表征Preparation and Characterization of Soybean Polypeptide Microcapsules
赵晓晓,周晓宏
摘要(Abstract)：
以玉米油为芯材，将大豆多肽作为小分子壁材与其他壁材进行组合，筛选出与其适合的复配壁材，使用喷雾干燥技术制备大豆多肽微胶囊调味粉，采用单因素试验和正交优化试验对大豆多肽微胶囊的制备工艺进行优化。结果表明，大豆多肽与酪蛋白酸钠复配时乳液稳定性最高。大豆多肽微胶囊加工的最优参数为SC∶SP(酪蛋白酸钠与大豆多肽的质量比)1∶1、固形物质量分数20%、芯壁比(芯材与壁材的质量比)1∶3。在此条件下，微胶囊表面结构致密、无孔道，包埋率高达91.20%。该研究结果为开发稳定且适于运输储存的大豆多肽调味产品提供了一定的借鉴。
关键词(KeyWords)： 大豆多肽;微胶囊化;喷雾干燥;酪蛋白酸钠
基金项目(Foundation): 国家重点研发计划项目(2017YFB0308905)
作者(Author): 赵晓晓,周晓宏
参考文献(References)：
- [1]CHEN D Y,CHEN W C,LI W,et al.Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides[J].Food Chemistry,2023,420(3):136090.
- [2]ARAI S,YAMASHITA M,FUJIMAKI M.Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein[J].Agricultural and Biological Chemistry,1972,36(7):1253.
- [3]AMIN M N G,KUSNADI J,HSU J L,et al.Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R[J].Food Chemistry,2020,333:127411.
- [4]YANG C,MU W H,ZHANG C X,et al.Isolation and analysis of flavor-presenting substances and umami peptides from soybean and chicken peptides by consecutive chromatography and UPLC-MS/MS[J].Journal of Food Composition and Analysis,2024,126(3):105902.
- [5]耿凤，邵萌，魏健，等.微胶囊技术在保护天然活性成分中的应用研究进展[J].食品与药品，2020,22(3):250-255.
- [6]戚登斐.核桃油微胶囊工艺优化及生理功能评价[D].西安：陕西师范大学，2020.
- [7]李荣丽，吴喆超，肖安红，等.青金桔籽油微胶囊的喷雾干燥技术制备工艺优化[J].中国油脂，2023,48(3):84-89.
- [8]罗绍勇，敬思群，文科诗，等.真姬菇微胶囊制备工艺优化及风味保持效果评价[J].食品工业，2023,44(7):92-97.
- [9]俞毅舒.复合壁材对微胶囊化大豆油的性能影响[D].无锡：江南大学，2013.
- [10]彭群，段翰英，王超.甜橙油纳米乳液的制备与表征[J].食品与发酵工业，2020,46(18):148-153.
- [11]ZHANG H R,ZHANG H N,CHEN N F,et al.Composition analysis and microencapsulation of Eucommia ulmoides seed oil[J].BMC Chemistry,2021,15(1):49.
- [12]TATAR F T,TUNC M T,DERVISOGLU M,et al.Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation[J].Food Research International,2014,57:168-175.
- [13]孙闫晨昊，王维，李一喆，等.橘皮油微胶囊制备及其产品质量评价[J].化工进展，2023,42(5):2626-2637.
- [14]邹兴平，李红艳，李夏嘉龙，等.几种蛋白壁材制备紫苏油微胶囊[J].食品工业，2019,40(12):153-156.
- [15]温礼馨，赵路通，秘一芳，等.基于喷雾干燥法制备的薰衣草精油微胶囊及其缓释性能[J].浙江理工大学学报(自然科学版),2021,45(3):295-301.