微囊化核桃肽制备及其稳定性研究

Study on the microencapsulation technology and stability of the walnut pepetide

摘要: 本研究以冷榨核桃粕酶解制备的核桃肽为原料,以β-环糊精为壁材对其进行微囊化处理。从芯材壁材比、包埋温度,包埋时间三个因素对微囊化核桃肽的制备工艺进行优化,并对微囊化核桃肽稳定性进行研究。结果显示,微囊化核桃肽的最佳制备工艺为芯材与壁材的比例1∶10,包埋温度为60℃,包埋时间为60min,此时包埋率为80.05%。90d稳定性实验结果显示微囊化核桃肽水分增加明显缓于核桃肽,提示微囊化核桃肽性质更加稳定,更易于存储。

Abstract: In this study, walnut pepetide was prepared by enzymatic hydrolysis using walnut residue as raw materials, and then microencapsulated with β-cyclodextrin.The orthogonal test was applied to study the effects of the concentration of wall material, embedding time and temperature on microencapsulation process, while the stability of microencapsulated walnut pepetide was researched. The results showed the best preparation of microencapsulated walnut peptide was that the proportion of core material and wall material was 1∶10, embedding the time for 60 min and the temperature was 60℃; the embedding rat was 80.05%.The results of 90 days stability experiments showed that the moisture of microencapsulated walnut pepetide increased significantly slow to walnut peptide, suggesting that the microencapsulated walnut peptide was more stable, easier to store.