胡欣月,董武恒,黄永春,唐湘毅,张昆明

• 1:广西科技大学生物与化学工程学院
• 2:广西科技大学生物与化学工程学院广西糖资源绿色加工重点实验室广西柳州螺蛳粉工程技术研究中心

摘要(Abstract)：

以壳聚糖、籼米淀粉为包合风味壁材，包合正辛醇(NOA)风味，探究二元基质风味微胶囊在结构和理化性质上的变化。通过FT-IR、XRD、SEM等表征技术证明了复合基质成功包合风味分子，其复合物呈现V6Ⅱ-(NOA)型结晶结构。采用质构仪和流变仪研究二元复合风味微胶囊的性能，研究结果表明，二元基质复合微胶囊与淀粉基风味复合物相比，硬度、咀嚼性明显下降，黏度、弹性和恢复力均显著提高。此外，二元复合微胶囊动态模量显著提高，提高的大小次序为添加壳聚糖分子量为1 000 000>50 000>200 000>500 000。

关键词(KeyWords)： 壳聚糖;淀粉;风味分子;凝胶

Abstract:

Keywords:

基金项目(Foundation): 广西重点研发计划项目(桂科AB22035061)

作者(Author): 胡欣月,董武恒,黄永春,唐湘毅,张昆明

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