CN111642772A - 一种以燕麦蛋白为壁材的微胶囊制备方法 - Google Patents
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Abstract
本发明涉及一种燕麦蛋白壁材的制备方法，所述燕麦蛋白壁材是将一定质量比的燕麦蛋白、结冷胶、GDL或CaCl2溶液混合制备凝胶壁材。本发明还提供了燕麦蛋白壁材的制备方法。本发明利用燕麦蛋白、结冷胶、GDL或CaCl2溶液混合物作为壁材，可以有效减少活性物质对外界环境因素(如光、氧、水)的反应；减少心材向环境的扩散；控制心材在模拟胃肠内的释放；掩蔽心材的异味；保护心材的物理化学性质和生物活性等。可以使纯天然的风味配料、生物活性物质融入食品体系，并能保持其活性，它可以使许多传统的工艺过程得到简化，同时它也使许多用通常技术手段无法解决的工艺问题得到解决。并且，本发明壁材制备得到的微胶囊具有颗粒均匀、囊壁致密、包埋率高、稳定性好、释放性能好等优点。
Description
技术领域
本发明涉及食品技术领域，更确切地说是涉及一种以燕麦蛋白为壁材的微胶囊制备方法。
背景技术
微胶囊技术是把分散均匀的固体物质颗粒、液滴或气体完全包封在一层膜中，形成微胶囊的一种技术。目前微胶囊化的常用方法已达200多种，较成熟的微胶囊化的技术主要有喷雾干燥、挤压法、分子包埋法、聚合法、凝聚法以及物理吸附法等。喷雾干燥法是一种较早采用且很适用的制备微胶囊的方法，经过近半个世纪的发展，该技术已很成熟，市场占有率高。在选用微胶囊壁材时，一般要求材料性能稳定、安全无毒、无刺激性、无异味能与芯材相容但不发生化学反应具备适当的渗透性、溶解性等，且壁材溶液符合高浓度和低粘度的要求。常选用一环糊精、阿拉伯胶、蛋白质、淀粉及其衍生物作为喷雾干燥法制备微胶囊产品的壁材。壁材的加入往往会影响食品的品质，例如油炸、煮制等加热时产生糊焦气味，食品苦味增加，杂气大，具有强烈的刺激性等，从而限制其在食品加工的应用。因此，有必要寻找新型壁材原料以解决上述问题，使得壁材的加入既不影响食品的口感，又能使包埋的芯材成分有效释放出来，提高食品的品质。
现有申请号为CN201110428977.X的中国专利申请文献中公开了一种以变性淀粉和醇溶蛋白为壁材制备粉末油脂的工艺。以玉米醇溶蛋白与变性淀粉混合，加入脱水山梨酸硬脂酸醋均匀混合，将其制成微胶囊化粉末油脂。但目前对于以燕麦蛋白作为壁材应用于微胶囊上的研究尚未发现。
发明内容
本发明针对上述问题，提供了一种既不影响食品的口感，又能使包埋的芯材成分有效释放出来的微胶囊壁材以及由该微胶囊壁材制备得到的高效、贮藏稳定性好的微胶囊。
本发明解决其技术问题是采取以下技术方案实现的：
一种燕麦蛋白凝胶壁材的制备主要包括燕麦蛋白的制备及处理、GDL或CaCl2溶液的添加制备凝胶两个步骤：
(1)燕麦蛋白的制备及处理：按比例配制燕麦蛋白，并在室温下搅拌过夜，使用1mol/LNaOH将溶液调节至pH＝8。将燕麦蛋白溶液密封在玻璃瓶中并在110-120℃(高于变性温度)下在油浴中加热10-20分钟，冷却至室温备用。
(2)凝胶的制备：将上述步骤一的溶液与8-15％(w/w，蛋白质干重)的GDL或CaCl2(10-30mM)溶液液均匀混合后，静置24h，形成凝胶。
具体实施方式
为进一步公开而不是限制本发明，以下结合实例对本发明作进一步的详细说明。
实施例1：一种燕麦蛋白凝胶壁材的制备
本实施例涉及的一种燕麦蛋白凝胶壁材的制备主要包括燕麦蛋白的制备及处理、GDL或CaCl2溶液的添加制备凝胶两个步骤：
(1)燕麦蛋白的制备及处理：配制燕麦蛋白(7％，w/v)5ml，并在室温下搅拌过夜，使用1mol/LNaOH将溶液调节至pH＝8，半小时后再次用1mol/LNaOH将溶液调节至pH＝8。将燕麦蛋白溶液密封在玻璃瓶中并在115℃(高于变性温度)下在油浴中加热15分钟，冷却至室温备用。
(2)凝胶的制备：将上述步骤一的溶液与8-15％(w/w，蛋白质干重)的GDL或CaCl2(10-30mM)溶液液均匀混合后，静置24h，形成凝胶。
实施例2：一种燕麦蛋白-结冷胶为壁材的微胶囊的制备
本实施例涉及的一种燕麦蛋白-结冷胶为壁材的微胶囊的制备主要包括燕麦蛋白的制备及处理、结冷胶溶液的制备、混合溶液的制备、核心材料制备、燕麦蛋白-结冷胶凝胶小球的制备五个步骤：
(1)燕麦蛋白的制备及处理：配制燕麦蛋白(9％，w/v)，并在室温下搅拌过夜，然后使用1mol/LNaOH将溶液调节至pH＝8。将燕麦蛋白溶液密封在玻璃瓶中并在115℃(高于变性温度)的油浴中加热15分钟，冷却至室温，备用。
(2)结冷胶溶液的制备：将结冷胶加入蒸馏水中制备成0.45％(w/v)的结冷胶溶液，备用。
(3)混合溶液的制备：将上述步骤一的溶液与上述步骤二的溶液根据体积4∶1，搅拌1000rpm和20℃的情况下混合这两个的溶液，备用。
(4)核心材料制备：用核黄素，保加利亚乳杆菌和淀粉酶作为代表维生素，益生菌和酶的三种模型。
对于保加利亚乳杆菌悬浮液制备，将甘油储备细胞涂布在MRS琼脂培养基上。在厌氧条件下于37℃孵育48小时后，选择一个单菌落并在20mLMRS肉汤中37℃厌氧培养24小时。细胞在制备细胞悬液之前至少进行三次继代培养。将20mL保加利亚乳杆菌培养物以1800rpm离心5分钟以收集细胞，然后将细胞悬浮于5mLMRS肉汤中以获得细胞悬液(9107CFU/mL)。
装载有生物活性化合物的凝胶小球通过分散核黄素(基于蛋白质的干重计为5％，w/w)，淀粉酶(基于蛋白质的干重的9％，w/w)和保加利亚乳杆菌悬浮液(1/6，v/v，基于蛋白质溶液的体积)在室温下作为核心材料，与7％(w/v)的燕麦蛋白混合备用。
(5)燕麦蛋白-结冷胶凝胶微胶囊的制备：采用同轴喷嘴，用内、外喷嘴直径0.4和1.2mm将上述步骤四溶液与上述步骤三溶液以30mL/h的速率的方法制备，通过将外液和内液滴入凝固浴(0.05mol/L，CaCl2)中，将所得珠粒用蒸馏水水收集并洗涤3次。
以上所述实施例的各技术特征可以进行任意的组合，为使描述简洁，未对上述实施例中的各个技术特征所有可能的组合都进行描述，然而，只要这些技术特征的组合不存在矛盾，都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明保护范围。因此，本发明专利的保护范围应以所附权利要求为准。
Claims (6)
1.一种燕麦蛋白壁材的制备方法，其特征在于，所述方法具体步骤如下：
(1)燕麦蛋白的制备及处理：按比例配制燕麦蛋白，并在室温下搅拌过夜，使用碱液调节溶液pH。将燕麦蛋白溶液密封在玻璃瓶中并在一定温度(高于变性温度)下在油浴中加热一定时间，冷却至室温备用。
(2)凝胶的制备：将上述步骤一的溶液中加入一定比例的GDL(w/w，蛋白质干重)或CaCl2溶液，均匀混合后，静置24小时，形成凝胶。
(3)燕麦蛋白-结冷胶制备：将上述步骤一的溶液中加入一定比例的结冷胶(w/v)，均匀混合，形成凝胶。
2.根据权利要求1所述方法，其特征在于，所述步骤1中的燕麦蛋白的制备及处理中除燕麦蛋白外也可添加结冷胶、果胶、大豆卵磷脂、麦芽糊精、羧甲基纤维素、明胶中的一种或几种。
3.根据权利要求1所述方法，其特征在于，所述步骤(1)中的碱液为食品级NaOH，浓度为1-3mol/L，调节溶液pH为8。
4.根据权利要求1所述方法，其特征在于，所述步骤(1)中燕麦蛋白溶液油浴温度为110-120℃，时间为10-20min。
5.根据权利要求1所述方法，其特征在于，所述步骤(2)中GDL的百分含量为8-15％；CaCl2的浓度为10-30mM。
6.根据权利要求1所述方法，其特征在于，所述步骤(3)中结冷胶的百分含量为0.05％-0.3％。
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