摘要：本实验采用喷雾干燥法对乳清多肽进行微胶囊化包埋以达到消除苦味的目的。结果表明壁材的选择以及不同的芯壁材比例对苦味的掩盖效果有很大差异。其中亲水性壁材β-环糊精以及对疏水性壁材乙基纤维素的包埋效果相对较好，但疏水性壁材的效果远远没有亲水性的好。混合型壁材以亲疏结合的单甘酯和β-环糊精组合掩盖效果最理想且产品包埋率高。随着β-环糊精比例的增加，效果也越显著。此外，喷雾干燥的工艺参数也会影响微胶囊的产量和质量。本次实验中的喷雾干燥进风温度为200℃，出风温度为100℃ ~105℃，进料速度为50mL/min，进料雾化压力为0.18 MPa。包埋率最高可达73.45%，随着天数的增加产品的保留率逐渐变小，保留率的变化趋势平和没有大的波动。
The micro encapsulation of whey poly-peptides
Abstract: the present study was carried out to cover the bitter taste of whey poly-peptides by encapsulating using spray-drying technology. The covering efficiency was affected by wall material and the proportion between whey poly-peptides and wall material. Our results showed that the hydrophilicβ-cyclodextrin and the hydrophobic ethyl-cellulose had a comparatively good efficiency, although β-cyclodextrin was much better than ethyl-cellulose. The combination ofβ-cyclodextrin and glycerin monostearate was the best mixed wall material with high efficiency and productivity. Furthermore, spray drying craft condition was the main factor that affected the micro encapsulation efficiency. The spray drying craft condition in our experimental was: temperature of entering wind at 150℃, enter speed is 50ml/min, spray pressure as 0.18 MPa, the accepting rate of the products is about 73.5%.
关键词：乳清多肽 亲水性壁材 疏水性壁材 喷雾干燥 微胶囊
Key words: whey poly-peptides; hydrophilic; hydrophobic; spray drying;
Micro encapsulation
