酶解乳清小肽微胶囊化效果的研究

食品科学论文编号:SP061  论文字数:8783,页数:20

 目  录
中文摘要............................................................I
英文摘要........................................................... II
目录.............................................................. III
1 绪论..............................................................1
 1.1 苦味的形成原因.................................................... 1
 1.2 脱苦的方法.........................................................1
 1.3 微胶囊技术......................... ...............................4
 1.4 微胶囊化效果的评价方法........... ...............................4
 1.5 本章小结............... ............................................6
2. 实验部分.........................................................8
 2.1 材料与仪器.................. ....................... ...............8    
 2.2 WPC80粉水解液的制备.......................................8
 2.3 实验方法...................................................8
 2.4 乳清小肽微胶囊包埋效果.....................................8
3. 结果与讨论......................................................10
 3.1 实验结果...................................................10
 3.2 实验讨论...................................................12
 4．总结与展望.........................................................14
 4.1 总结...................................................14
 4.2  展望.................................................. .......14
致谢...............................................................15
参考文献................................................... ..........16

摘 要：本论文主要从微胶囊的包埋率以及风味上研究乳清小肽的包埋效果。乳清蛋白被胰蛋白酶降解为乳清小肽。实验从两个指标，包埋率和苦味评价来研究乳清小肽的包埋效果。影响包埋率的因素有壁材的浓度，均质时间以及包埋温度。结果表明，在一定范围内，壁材的浓度越高，乳清小肽的包埋效果越好，但当壁材浓度超过8%时，包埋效果变化不大。乳清小肽的包埋效果随均质时间增加呈先增大后减小的趋势。均质时间在5min时效果最好，超过5min，包埋效果降低。乳清小肽的包埋效果随包埋温度的升高呈先增大后减小的趋势，包埋温度在40℃左右，包埋效果最好。
 
关键词：乳清小肽；微胶囊化；包埋率；风味

Abstract: This work mainly studied on the effect of the embedding conditions on inclusion ratio and flavor of whey Peptides. The whey peptides were degraded by protease into smaller peptides. Two indexes, embedding ratio and bitter eva luation values were determined to characterize the inclusion effect of smaller peptides. The embedding effect factors including the concentration of wall material, homogeneous time, embedding temperature were experimented. The results showed that in a certain range, the higher the concentration of wall material, the better effect of the embedding of the small peptide whey, but when the concentration of wall material more than 8%, the embedding effect has little change. The embedding of small whey peptides with heterogeneous time effects were reduced after the first growing trend. Homogeneous time when the best in 5min, more than 5min, the effect of lower-embedded. Whey effect of small peptides with the embedding of the embedded temperature was first increased and then decreased trend, embedded temperature around 40 ℃, the best embedding.

Keywords：whey small peptides; Microencapsulation；inclusion ratio；Flavor