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微胶囊物化性质对其与载体混合行为的影响
  • ISSN号:1005-9989
  • 期刊名称:食品科技
  • 时间:0
  • 页码:-
  • 分类:TS255.53[轻工技术与工程—农产品加工及贮藏工程;轻工技术与工程—食品科学与工程]
  • 作者机构:河南工业大学粮油食品学院,郑州450001
  • 相关基金:国家自然科学基金项目(31271840); “十二五”国家科技支撑计划项目(2014BAD04B00)
  • 相关项目:壁材对微胶囊物化性质及与载体混合动态行为的影响机理
中文摘要:

目的:研究壁材的蠕变-回复特性对微胶囊表观形态的影响。方法:研究相同稠度的阿拉伯胶、羧甲基纤维素及明胶的壁材糊在应力1,6,10,20 Pa(明胶在500,1000,2 000,5 000 Pa)作用下,各壁材及添加麦芽糊精后的蠕变-回复特性,并利用SEM观察微胶囊表观形态。结果:蠕变-回复曲线符合Burgers模型,拟合度R^2〉0.91。当蠕变应力为1,6,10 Pa时,羧甲基纤维素的Jcmax随应力的增大而增大,阿拉伯胶的Jcmax随应力增大而减小;当应力为20 Pa时,Jc0,Jc1,Jcmax显著增大,μ0及回复率显著降低,阿拉伯胶、羧甲基纤维素部分弹性结构被破坏;当应力为500,1 000,2 000,5 000 Pa时,明胶蠕变-回复曲线的Jcmax,Jc0,Jc1随应力增大而增大,且在回复阶段有相应的回复;对各壁材添加麦芽糊精后,蠕变阶段的阿拉伯胶的Jcmax,Jc0,Jc1,rc1降低,μ0由25.38×10^3Pa·s增到49.06×10^3Pa·s;回复阶段的Jr0,Jr1,rr1明显降低,回复率下降,添加麦芽糊精后制备的微胶囊表面凹陷有所改善;添加麦芽糊精后,羧甲基纤维素的Jr0,Jr1,rr1显著升高,回复率由30.01%上升到61.59%,制备的微胶囊表面凹陷更加严重。添加麦芽糊精后,明胶的Jcmax,Jc0,Jc1,rc1显著升高,μ0由292.86×10^3Pa·s降到64.32×10^3 Pa·s;Jr0,Jr1明显降低,回复率由18.27%降为1.46%,添加麦芽糊精后制备的微胶囊破损率高。结论:明胶能承受的应力线性范围比阿拉伯胶、羧甲基纤维素宽,且回复率低,形成的微胶囊表面更圆滑,然而添加麦芽糊精后,其弹性结构易被破坏,微胶囊表面破损严重。添加麦芽糊精后,阿拉伯胶的抗形变能力增强,制备的微胶囊表面凹陷明显改善,羧甲基纤维素抗形变能力降低,微胶囊凹陷更严重。

英文摘要:

Objective: To study the effects of creep-recovery characteristics of wall material on morphology of microcapsule. Methods: The preparation of the same consistency gum Arabic, carboxymethyl cellulose and gelatin wall paste were studies, observe the creep-recovery characteristics of wall materials under stress of 1, 6, 10, 20 Pa(gelatin in500, 1 000, 2 000, 1 000 Pa), research the effects of add maltodextrin on creep-recovery characteristics of wall material under the condition of 50 ℃ and morphology of microcapsule. Results: Creep curves were fitted to the Burgers model,fitting R^2〉 0.91. Creep stress of 1, 6, 10 Pa, the carboxymethyl cellulose Jcmax increases with stress increases, the gum Arabic Jcmax decreases with stress increases, and when the stress is 20 Pa, gum Arabic, carboxymethyl cellulose section elastic structure damage, Jc0, Jc1, Jcmaxsignificantly increases, μ0and recovery rates falling rapidly. Creep stress of 500,1 000, 2 000, 1 000 Pa, the gelatin Jcmax, Jc0, Jc1 increases with stress increases and have corresponding reply in recovery phase; gum Arabic Jc0, Jc1, rc1 is reduced after adding the maltodextrin under the condition of 50 ℃, the μ0 increases from 25.38 ×10^3Pa·S to 49.06 × 10^3Pa·S, Jr0, Jr1, rr1 reduce obviously and response rates decline in recovery phase,the surface sag of the microcapsules have improved,carboxymethyl cellulose creep phase change is not obvious, while Jr0,Jr1, rc1 significantly increases, recovery rate from 30.01% to 61.59%, the surface depression of microcapsule is more serious, gelatin Jcmax, Jc0, Jc1, rc1 significantly increases in creep phase, μ0 from 292.86 ×10^3Pa·S to 64.32 ×10^3Pa·S,while Jr0 and Jr1reduced obviously, recovery rate from 18.27% to 1.46%, the morphology of the microcapsules breakage rate is high. Conclusion: The morphology of microcapsules with gelatin as the wall material more smooth, because the gelatin recovery rate is low and can bear the bigger stress than the gum Arabic, carboxymethyl cellulose, but after addi

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期刊信息
  • 《食品科技》
  • 北大核心期刊(2011版)
  • 主管单位:北京粮食集团公司
  • 主办单位:北京市粮食科学研究所
  • 主编:陈钊
  • 地址:北京市宣武区广内大街316号京粮大厦520室
  • 邮编:100053
  • 邮箱:shipinkj@vip.163.com
  • 电话:010-667914382 83557685
  • 国际标准刊号:ISSN:1005-9989
  • 国内统一刊号:ISSN:11-3511/TS
  • 邮发代号:2-681
  • 获奖情况:
  • 国内外数据库收录:
  • 美国化学文摘(网络版),中国北大核心期刊(2004版),中国北大核心期刊(2008版),中国北大核心期刊(2011版),中国北大核心期刊(2014版),英国食品科技文摘,中国北大核心期刊(2000版)
  • 被引量:42404