香精微囊化壁材特性及其控制释放机理

被引：6

作者：

吴酉芝

李保国

户超

机构：

[1] 上海理工大学食品科学与生物技术研究所

来源：

食品工业科技 | 2009年 / 30卷 / 07期

关键词：

香精微胶囊; 微胶囊壁材; 控制释放;

D O I：

10.13386/j.issn1002-0306.2009.07.078

中图分类号：

TS264.3 [食用香料、香精];

学科分类号：

082203 ; 083203 ;

摘要：

香精微胶囊是采用一种保护的壁材包裹香精制备成微球,防止香料的挥发、相互作用以及在食物中的转移。制备香精微胶囊的方法已有文献综述,但壁材的选择范围广泛,包括蛋白质、糖类、脂类、胶质和纤维素等,而且不同壁材有不同的特性,因此,香精微胶囊壁材由多种不同原料复合而成,以满足香精微胶囊的不同控释效果要求。本文介绍了香精微胶囊壁材,并对香精微胶囊缓控释原理进行阐述。

引用

页码：363 / 366

页数：4

共 7 条

[1]

The use of spray drying to microencapsulate 2‐acetyl‐1‐pyrroline, a major flavour component of aromatic rice[J] . MuanmaiApintanapong,AthapolNoomhorm.International Journal of Food Science & Technology . 2003 (2)

[2]

Starch based spherical aggregates: reconfirmation of the role of amylose on the stability of a model flavouring compound, vanillin[J] . Tejashree A Tari,Rekha S Singhal.Carbohydrate Polymers . 2002 (3)

[3]

Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity[J] . Hidefumi Yoshii,Apinan Soottitantawat,Xiang-Dong Liu,Takuroh Atarashi,Takeshi Furuta,Shizuo Aishima,Masaaki Ohgawara,Pekka Linko.Innovative Food Science and Emerging Technologies . 2001 (1)

[4] Preparation and evaluation of microspheres prepared from whey protein isolate [J].

Heelan, BA ;

Corrigan, OI .

JOURNAL OF MICROENCAPSULATION, 1998, 15 (01) :93-105

[5] Effect of food composition and microstructure on volatile flavour release [J].

Druaux, C ;

Voilley, A .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1997, 8 (11) :364-368

[6] Fundamental aspects of controlled release in foods [J].

Pothakamury, UR ;

BarbosaCanovas, GV .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1995, 6 (12) :397-406

[7]

Microencapsulation Properties of Gum Arabic and Several Food Proteins:Spray-Dried Orange Oil Emulsion Particles .2 Kim Y D,Morr C V. Journal of Agricultural and Food Chemistry . 1996

← 1 →