菲律宾蛤仔蒸煮液多糖回收工艺及微胶囊化
目的 回收菲律宾蛤仔蒸煮液中的多糖并采用微胶囊包埋技术对多糖进行脱腥和保护。方法 采用超滤醇沉工艺回收菲律宾蛤仔蒸煮液多糖, 以该多糖为芯材, 大豆蛋白和麦芽糊精为壁材, 采用喷雾干燥法制备微胶囊, 通过单因素和正交试验优化制备工艺。结果 菲律宾蛤仔蒸煮液多糖回收工艺为: 蒸煮液固形物含量调整为10%, 3万分子量超滤膜除杂, 透过液加入3倍体积乙醇, 室温醇沉24 h, 沉淀冻干得菲律宾蛤仔蒸煮液多糖粗品, 总糖含量大于80%, 回收率高于70%; 喷雾干燥法制备菲律宾蛤仔蒸煮液多糖微胶囊工艺参数为: 乳化剂用量0.1%、多糖浓度10 mg/mL、壁材比例3:1、均质时间3 min, 得到的微胶囊的包埋率达到68.63%。结论 超滤醇沉工艺适用于菲律宾蛤仔蒸煮液中多糖的回收, 该多糖采用喷雾干燥法微胶囊化包埋处理, 能够很好地掩盖其腥味, 并起到保护作用。该研究为菲律宾蛤仔蒸煮液的综合开发利用提供思路。
Objective To recycle the polysaccharide in the cooking liquid of Ruditapes philippinarum, remove the odor and protect the polysaccharides by microencapsulation technique. Methods The polysaccharide from Ruditapes philippinarum cooking liquid were recovered by the ultra filtration alcohol precipitation technology. The polysaccharides were microencapsulated by spray drying, with the polysaccharides as core material, and soybean protein and maltodextrin as wall materials. Single factor test and orthogonal test were used to optimize the preparation process. Results Recovery process of polysaccharide from Ruditapes philippinarum cooking liquid were as follows: the solid content was 10%, and the impurities were removed by 30 kDa ultrafiltration membrane. The solution was precipitated with 3 times volume ethanol at room temperature for 24 h. The polysaccharide from Ruditapes philippinarum cooking fluid was frozen and dried. The total sugar content was more than 80% and the recovery rate was above 70%. The technological parameters of preparing Ruditapes philippinarum polysaccharide microcapsules by spray drying method were as follows: the emulsifier was 0.1%, the polysaccharide concentration was 10 mg/mL, wall proportion was 3:1, and homogeneous time was 3 min. The embedding rate reached 68.63%. Conclusion The ultrafiltration alcohol precipitation technology is suitable for the recovery of polysaccharides from Ruditapes philippinarum cooking liquid. The polysaccharide is microencapsulated by spray drying, which could cover up its fishy smell and protect it. This study provides ideas for the comprehensive development and utilization of Ruditapes philippinarum cooking liquid.
标题：菲律宾蛤仔蒸煮液多糖回收工艺及微胶囊化
英文标题：Recovery process of polysaccharide from the cooking liquid of Ruditapes philippinarum and the microencapsulation
作者：
吕学姣 大连海洋大学食品科学与工程学院
王思婷 大连海洋大学食品科学与工程学院
宋志远 大连海洋大学食品科学与工程学院
祁艳霞 大连海洋大学食品科学与工程学院
赵前程 大连海洋大学食品科学与工程学院
李智博 大连海洋大学食品科学与工程学院
中文关键词:菲律宾蛤仔,蒸煮液,多糖,回收,微胶囊,
英文关键词:Ruditapes philippinarum,cooking liquid,polysaccharide,recovery process,microcapsules,
发表日期：2018-08-13
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