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題 名 | 相分離膠體包覆油溶性香味物質及其安定性之研究 |
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作 者 | 楊佩琪; 陳烱堂; | 書刊名 | 食品科學 |
卷 期 | 22:2 1995.04[民84.04] |
頁 次 | 頁172-184 |
分類號 | 346.217 |
關鍵詞 | 油溶性香味; 靜電交互作用; 流變性; 相分離; 食用膠; An oil-soluble flavor; Electrostatic interactions; Rheological properties; Phase separation; Food gums; |
語 文 | 中文(Chinese) |
中文摘要 | 食品中油溶性香味物質極易在熱加工時揮發流失亦或在貯存時氧化劣變,確有必要提升此類香味物質之加工熱定定性及貯存穩定性。因此藉由相分離製備膠體包覆膜以提高油溶性香味物質的熱安定性。研究發現在適當條件下,明膠及三仙膠水溶液可形成穩定分子間靜電交互作用並達到相分離效果,藉由均質及控制條件在產生不溶性複合物之同時包覆精油。相分離現象可藉由pH值小於明膠等電點及明膠/三仙膠濃度比例在3至6等條件達成。相分離後,產生不溶性複合物回收率隨pH由5下降至4而遞減,並且明膠/三仙膠濃度比例在3時比在4或5時,不溶性複合物有較高保水力。流變性分析證明經相分離法所製備之初合物,分子間交互作用有加強之效果。當明膠/三仙膠濃度比例為3,固形物含量為1.5%且在pH5左右時,以相分離法所製得丁酸甲酯包覆物質之熱安定性達104℃以上。每克之明膠/三仙膠材質可包覆24克油脂。平均顆粒半徑為3.98μm,包覆才質之果粒壁厚度為0.67μm。但由於相分離時有不均勻包覆清況,以致於丁酸甲酯之包覆率只在48至62%左右。 |
英文摘要 | The oil-soluble flavors in food commodities are easily volatilized during thermal processing or undergo oxidative deterioration during storage. It was of our major interest to develop a method to improve both the thermal stability and the keeping quality of the flavor bearing material. Our purpose was to study the stability of oil-soluble flavors encapsulated by phase-separated gums. In an aqueous solution, gelatin and xanthan gum could intermolecularly interact with each other by electrostatic bondings and undergo phase separationunder proper conditions. The above water-insoluble complex formed during homogenization could be used as a coating material of an essential oil. Phase separation was obtained by controlling the pH below the pI of the gelatin and setting the concentration ratios of gelatin/xanthan gum to be in the range of 3 to 6. Recovery of the water-insoluble complex after phase separation decreased when the pH was decreased from 5 to 4. the water holding capacity of the water-insoluble complex was higher for the concentration ratios at 3 than for those at 4 and 5. results of rheological analysis showed that the intermolecular interaction which existed between gelatin and xanthan gum was reinforced after phase separation. The thermal stabiltiy of mthyl butyrate prepared by phase searation was higher than 104℃, when 1.5% (w/w) gelatin/xanthan gum with a concentration ratio of 3 and pH around 5 was used. Each gram of the coating materials could ecncapsulate 24g of oil. The average diameter of oil encapsulated particles was 3.98μm. Due to the possibility of uneven coating during phase separation, the encapsulating percentage of methyl butyrate was only 48 to 62% as compared to the amount of flavor added. |
本系統中英文摘要資訊取自各篇刊載內容。