化工进展 ›› 2022, Vol. 41 ›› Issue (S1): 376-381.DOI: 10.16085/j.issn.1000-6613.2021-2650

• 材料科学与技术 • 上一篇    下一篇

卡拉胶-魔芋胶复合凝胶基香精微胶囊的制备与表征

李鲁1(), 鲍穗1, 张李明1, 汪然1, 陶正红1, 杨兴祥2()   

  1. 1.安徽中烟工业有限责任公司,安徽 合肥 230031
    2.中科院合肥技术创新工程院,安徽 合肥 230088
  • 收稿日期:2021-12-28 修回日期:2022-04-25 出版日期:2022-10-20 发布日期:2022-11-10
  • 通讯作者: 杨兴祥
  • 作者简介:李鲁(1982—),男,研究方向为精细化工。E-mail:greenlilu@163.com
  • 基金资助:
    安徽省重大科技专项(18030901083)

Preparation and characterization of carrageenan-konjac gum hybrid gel for encapsulating fragrance

LI Lu1(), BAO Sui1, ZHANG Liming1, WANG Ran1, TAO Zhenghong1, YANG Xingxiang2()   

  1. 1.China Tobacco Anhui Industrial, Co. , Ltd. ,Hefei 230031, Anhui, China
    2.CAS (Hefei) Institute of Technology Innocation, Hefei 230088, Anhui, China
  • Received:2021-12-28 Revised:2022-04-25 Online:2022-10-20 Published:2022-11-10
  • Contact: YANG Xingxiang

摘要:

微胶囊工艺可有效避免香精香料等物质的挥发,合适的囊壁材料对于胶囊的力学性能和封装行为都至关重要。本研究以卡拉胶和魔芋胶为主要的囊壁材料,通过分析不同食品胶的凝胶行为和力学性能,确定了最佳配方。卡拉胶和魔芋胶的协同作用有利于在中性和酸性条件下形成热可逆的弹性凝胶,并应用于香精香料的封装。文中阐述了复合胶体的协同作用机理,并对复合胶体的混合凝固过程进行了表征。此外,还研究了基于最佳配方的复合胶体与不同生产设备和特定内容物的相容性,并评估了其在大规模食品工业生产中的潜力。

关键词: 凝胶, 黏度, 魔芋胶, 卡拉胶

Abstract:

The encapsulation strategies are efficient in preventing evaporation of fragrance volatile. Appropriate wall material is important for the mechanical properties and packaging behavior of the capsule. In this research, carrageenan and konjac gum were selected as main encapsulation wall materials and the optimal formula was determined. The synergy of carrageenan and konjac gum caused a thermally reversible elastic gel under neutral and acidic conditions, which can be applied in encapsulating fragrance. The synergistic mechanism was elaborated and the coagulation process of the composite colloid was characterized at the same time. In addition, the compatibility of composite colloid based on the best formula with different production instruments and individual core materials were investigated, and its potential for large-scale production was evaluated.

Key words: gels, viscosity, konjac gum, carrageenan

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