CN107252108B - 一种乳糖酶微胶囊及其制备方法 - Google Patents
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Abstract
本发明公开了一种乳糖酶微胶囊及其制备方法,属于食品加工领域。本发明以乳糖酶为芯材,以κ‑卡拉胶和海藻酸钠为壁材、CaCl2和ε‑聚赖氨酸作为胶粒的固化剂,以及κ‑卡拉胶为涂膜剂、ε‑聚赖氨酸为表面硬化剂,经乳糖酶胶液的制备、超声消泡、喷雾造粒、固化、二次涂膜与硬化、干燥制得所述乳糖酶微胶囊。本发明技术合理,所得产品具有在胃中稳定、在小肠中溶解释放乳糖酶的性能,且其颗粒细小、流动性和分散性好,品质佳,可广泛适用于乳糖不耐受症人群,预期经济与社会效益好。
Description
技术领域
本发明属于食品加工领域,具体涉及一种乳糖酶微胶囊及其制备方法。
背景技术
牛奶是一种仅次于人类母乳的营养成份最全、营养价值最高的食品。鲜牛奶中富含蛋白质、脂肪、氨基酸、糖类、盐类、钙、磷、铁等各种常量和微量元素、酶和抗体等,最容易被人体消化吸收。有研究表明,每天早晨饮用一杯鲜牛奶,可满足人体每天所需10%的热量、40%的各种微量元素;如果1天饮用500克牛奶,则可满足人体每天所需维生素和钙量的50%。
乳糖是牛奶中主要的碳水化合物,约占牛奶的4.4%,乳糖可促进人体对钙和铁的吸收、增强肠蠕动、促进排泄。正常情况下,乳糖进入人体小肠时,会被小肠粘膜微绒毛膜表面分泌的乳糖酶分解成极易被肠道消化吸收的葡萄糖和半乳糖两种单糖。世界三分之二的人口缺乏乳糖酶。有研究数据显示,我国不同年龄人群中乳糖酶缺乏的发生率约为1/3~2/3,其中以少年儿童和60岁以上人群尤为突出。由于乳糖酶的缺乏,食用含乳糖食物之后,乳糖无法照常水解,引起一系列的健康问题。许多人在饮食牛奶后半小时至两小时,出现肠胃不适、腹胀、腹泻、腹绞痛、恶心、呕吐等不良症状,称为乳糖酶不耐受症(简称乳糖不耐症)。
解决乳糖不耐受症的主要方法有两种,一种方法是直接生产低乳糖乳奶制品,另一种方法是开发乳糖酶产品,配合奶制品食用。由于前一种方法通常存在加工工艺复杂、产品营养不完整、价格高等问题,因此开发乳糖酶产品成为近年研发的重要方向。但目前的乳糖酶产品食用后,在胃环境中稳定性差的问题较突出,乳糖酶失活严重,难以在小肠中发展应有的分解乳糖的作用。
发明内容
本发明的目的在于提供及一种乳糖酶微胶囊及其制备方法,以实现乳糖酶的过胃保护,且方便食用。
为实现上述发明目的,本发明采用如下技术方案:
一种乳糖酶微胶囊,其是以乳糖酶为芯材,以κ-卡拉胶和海藻酸钠为壁材、CaCl2和ε-聚赖氨酸作为胶粒的固化剂,以及κ-卡拉胶为涂膜剂、ε-聚赖氨酸为表面硬化剂制得;其制备方法包括以下步骤:
(1)乳糖酶胶液的制备:将κ-卡拉胶和海藻酸钠按质量比8:2混合制成胶料,然后将胶料溶解于80℃~95℃蒸馏水中,制得质量浓度为2.5%~3.5%的胶液,待其冷却至43℃~50℃后,按体积比3:1加入质量浓度2%~6%、温度43℃~50℃的乳糖酶液,采用搅拌器以500r/min~1500 r/min搅拌15min~30min,制得乳糖酶胶液;
(2)超声消泡:将所得乳糖酶胶液置于超声波消泡机内进行超声波消泡,其超声波频率为20kHz~40kHz、强度为0.3W/cm2~0.8 W/cm2,消泡时间为2min~6min;
(3)喷雾造粒:将消泡后的乳糖酶胶液装入喷雾造粒机的供液器中,采用气流式雾化器,将乳糖酶胶液以100mL/min~250mL/min的流量流向二流体喷嘴,同时向喷嘴中通入0.5MPa~1.0MPa的压缩空气,使乳糖酶胶液由喷嘴喷出成为微小液滴;
(4)固化:使微小液滴喷入温度为25℃~50℃的固化剂中,以5r/min~20r/min的转速搅拌10min~30min使液滴固化,然后过滤,用蒸馏水清洗掉表面固化剂,再沥去表面水分,得到乳糖酶微粒;所述的固化剂为CaCl2和ε-聚赖氨酸的混合水溶液,其中CaCl2的质量浓度为0.5%~3.0%,ε-聚赖氨酸的质量浓度为0.6%~1.0%;
(5)二次涂膜与硬化:将所得乳糖酶微粒倒入质量浓度为1.0%~1.5%、温度为40℃~50℃的κ-卡拉胶溶液中浸泡涂膜15 min,取出沥干后倒入质量浓度0.6%~1.0%、温度为25℃~50℃的ε-聚赖氨酸溶液中硬化15 min,过滤后沥干;如此重复1次,制得涂膜乳糖酶微粒;
(6)干燥:将所得涂膜乳糖酶微粒置于40℃烘箱中干燥12h,制得缓释的乳糖酶微胶囊成品。
本发明的显著优点在于:
(1)采用超声波消除包含乳糖酶的κ-卡拉胶和海藻酸钠胶液中的气泡,为后续制备致密微胶囊提供保障。
(2)采用二流体喷嘴、运用压缩空气喷射由乳糖酶、κ-卡拉胶和海藻酸钠组成的胶液,实现了较高粘度胶液的喷射和微细化造粒;采用CaCl2和ε-聚赖氨酸溶液作为固化剂,实现了对微胶粒的固化。
(3)采用κ-卡拉胶和ε-聚赖氨酸对微胶粒进行2次涂膜和硬化,结合较低温度干燥使微胶囊充分收缩,保证了微胶囊具有良好的耐酸稳定性和中性条件下易溶解的性能,实现了对乳糖酶的过胃保护作用。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
(1)乳糖酶胶液的制备:将κ-卡拉胶和海藻酸钠按质量比8:2混合制成胶料,然后将胶料溶解于80℃蒸馏水中,制得质量浓度为2.5%的胶液,待其冷却至43℃后,按体积比3:1加入质量浓度2%、温度43℃的乳糖酶液,采用搅拌器以500r/min搅拌30min,制得乳糖酶胶液;
(2)超声消泡:将所得乳糖酶胶液置于超声波消泡机内进行超声波消泡,其超声波频率为20kHz、强度为0.8 W/cm2,消泡时间为2min;
(3)喷雾造粒:将消泡后的乳糖酶胶液装入喷雾造粒机的供液器中,采用气流式雾化器,将乳糖酶胶液以250mL/min的流量流向二流体喷嘴,同时向喷嘴中通入1.0MPa的压缩空气,使乳糖酶胶液由喷嘴喷出成为微小液滴;
(4)固化:使微小液滴喷入温度为25℃的固化剂中,以5r/min的转速搅拌30min使液滴固化,然后过滤,用蒸馏水清洗掉表面固化剂,再沥去表面水分,得到乳糖酶微粒;所述的固化剂为CaCl2和ε-聚赖氨酸的混合水溶液,其中CaCl2的质量浓度为0.5%,ε-聚赖氨酸的质量浓度为0.6%;
(5)二次涂膜与硬化:将所得乳糖酶微粒倒入质量浓度为1.0%、温度为40℃的κ-卡拉胶溶液中浸泡涂膜15 min,取出沥干后倒入质量浓度0.6%、温度为25℃的ε-聚赖氨酸溶液中硬化15 min,过滤后沥干;如此重复1次,制得涂膜乳糖酶微粒;
(6)干燥:将所得涂膜乳糖酶微粒置于40℃烘箱中干燥12h,制得缓释的乳糖酶微胶囊成品。
实施例2
(1)乳糖酶胶液的制备:将κ-卡拉胶和海藻酸钠按质量比8:2混合制成胶料,然后将胶料溶解于90℃蒸馏水中,制得质量浓度为3.0%的胶液,待其冷却至46℃后,按体积比3:1加入质量浓度4%、温度46℃的乳糖酶液,采用搅拌器以1000 r/min搅拌20min,制得乳糖酶胶液;
(2)超声消泡:将所得乳糖酶胶液置于超声波消泡机内进行超声波消泡,其超声波频率为30kHz、强度为0.6 W/cm2,消泡时间为4min;
(3)喷雾造粒:将消泡后的乳糖酶胶液装入喷雾造粒机的供液器中,采用气流式雾化器,将乳糖酶胶液以180mL/min的流量流向二流体喷嘴,同时向喷嘴中通入0.7MPa的压缩空气,使乳糖酶胶液由喷嘴喷出成为微小液滴;
(4)固化:使微小液滴喷入温度为40℃的固化剂中,以10r/min的转速搅拌20min使液滴固化,然后过滤,用蒸馏水清洗掉表面固化剂,再沥去表面水分,得到乳糖酶微粒;所述的固化剂为CaCl2和ε-聚赖氨酸的混合水溶液,其中CaCl2的质量浓度为2.0%,ε-聚赖氨酸的质量浓度为0.8%;
(5)二次涂膜与硬化:将所得乳糖酶微粒倒入质量浓度为1.3%、温度为45℃的κ-卡拉胶溶液中浸泡涂膜15 min,取出沥干后倒入质量浓度0.8%、温度为40℃的ε-聚赖氨酸溶液中硬化15 min,过滤后沥干;如此重复1次,制得涂膜乳糖酶微粒;
(6)干燥:将所得涂膜乳糖酶微粒置于40℃烘箱中干燥12h,制得缓释的乳糖酶微胶囊成品。
实施例3
(1)乳糖酶胶液的制备:将κ-卡拉胶和海藻酸钠按质量比8:2混合制成胶料,然后将胶料溶解于95℃蒸馏水中,制得质量浓度为3.5%的胶液,待其冷却至50℃后,按体积比3:1加入质量浓度6%、温度50℃的乳糖酶液,采用搅拌器以1500 r/min搅拌15min,制得乳糖酶胶液;
(2)超声消泡:将所得乳糖酶胶液置于超声波消泡机内进行超声波消泡,其超声波频率为40kHz、强度为0.3W/cm2,消泡时间为6min;
(3)喷雾造粒:将消泡后的乳糖酶胶液装入喷雾造粒机的供液器中,采用气流式雾化器,将乳糖酶胶液以100mL/min的流量流向二流体喷嘴,同时向喷嘴中通入0.5MPa的压缩空气,使乳糖酶胶液由喷嘴喷出成为微小液滴;
(4)固化:使微小液滴喷入温度为50℃的固化剂中,以20r/min的转速搅拌10min使液滴固化,然后过滤,用蒸馏水清洗掉表面固化剂,再沥去表面水分,得到乳糖酶微粒;所述的固化剂为CaCl2和ε-聚赖氨酸的混合水溶液,其中CaCl2的质量浓度为3.0%,ε-聚赖氨酸的质量浓度为1.0%;
(5)二次涂膜与硬化:将所得乳糖酶微粒倒入质量浓度为1.5%、温度为50℃的κ-卡拉胶溶液中浸泡涂膜15 min,取出沥干后倒入质量浓度1.0%、温度为50℃的ε-聚赖氨酸溶液中硬化15 min,过滤后沥干;如此重复1次,制得涂膜乳糖酶微粒;
(6)干燥:将所得涂膜乳糖酶微粒置于40℃烘箱中干燥12h,制得缓释的乳糖酶微胶囊成品。
经检测,本发明制得的乳糖酶微胶囊中乳糖酶的包埋率为90.61±2.58%;其服用后,在饭后胃环境(pH 3~4)中乳糖酶的存活率能达85%以上,具有良好的过胃保护作用,而在小肠内能够快速溶解释放。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (7)
1.一种乳糖酶微胶囊的制备方法,其特征在于:包括以下步骤:
(1)乳糖酶胶液的制备:将胶料溶解于蒸馏水中,制得一定浓度的胶液,待其冷却后加入乳糖酶液,以500r/min~1500 r/min搅拌15min~30min,制得乳糖酶胶液;
(2)超声消泡:将所得乳糖酶胶液进行超声波消泡;
(3)喷雾造粒:采用气流式雾化器将消泡后的乳糖酶胶液经二流体喷嘴喷射成为微小液滴;
(4)固化:使微小液滴喷入固化剂中,搅拌使液滴固化,然后过滤,用蒸馏水清洗掉表面固化剂,再沥去表面水分,得到乳糖酶微粒;
(5)二次涂膜与硬化:将所得乳糖酶微粒倒入κ-卡拉胶溶液中浸泡涂膜,取出沥干后倒入硬化剂中硬化,过滤后沥干;如此重复1次,制得涂膜乳糖酶微粒;
(6)干燥:将所得涂膜乳糖酶微粒置于40℃烘箱中干燥12h,制得缓释的乳糖酶微胶囊成品;
其中,步骤(1)中所述胶料为κ-卡拉胶和海藻酸钠的混合物,两者质量比为8:2;
步骤(4)中所述的固化剂为CaCl2和ε-聚赖氨酸的混合水溶液,其温度为25℃~50℃,其中,CaCl2的质量浓度为0.5%~3.0%,ε-聚赖氨酸的质量浓度为0.6%~1.0%;
步骤(5)中所述硬化剂为质量浓度0.6%~1.0%、温度为25℃~50℃的ε-聚赖氨酸溶液。
2.根据权利要求1所述的乳糖酶微胶囊的制备方法,其特征在于:步骤(1)中所用蒸馏水的温度为80℃~95℃;
所得胶液的质量浓度为2.5%~3.5%;
所述冷却是将胶液降温至43℃~50℃;
所述乳糖酶液的质量浓度为2%~6%、温度为43℃~50℃,其加入量与胶液的体积比为1:3。
3. 根据权利要求1所述的乳糖酶微胶囊的制备方法,其特征在于:步骤(2)中所述超声波消泡的频率为20kHz~40kHz、强度为0.3W/cm2~0.8 W/cm2、时间为2min~6min。
4.根据权利要求1所述的乳糖酶微胶囊的制备方法,其特征在于:步骤(3)中乳糖酶胶液在气流式雾化器中以100mL/min~250mL/min的流量流向二流体喷嘴,同时向喷嘴中通入0.5MPa~1.0MPa的压缩空气。
5.根据权利要求1所述的乳糖酶微胶囊的制备方法,其特征在于:步骤(4)中所述搅拌的转速为5r/min~20r/min,搅拌时间为10min~30min。
6.根据权利要求1所述的乳糖酶微胶囊的制备方法,其特征在于:步骤(5)中所述κ-卡拉胶溶液的质量浓度为1.0%~1.5%、温度为40℃~50℃;
所述浸泡涂膜时间为15 min;
所述硬化的时间为15 min。
7.一种如权利要求1~6任一项所述的制备方法制得的乳糖酶微胶囊。
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