基于复合凝聚法改善芥末油微胶囊稳定性及风味缓释特性

Improving the stability and flavor release characteristics of mustard oil microcapsules based on complex coacervation method

摘要:

为改善芥末油（MO）的稳定性和风味缓释特性，以蜂蜡（BW）作为油凝胶剂，分别以辛烯基琥珀酸淀粉钠（OSA）和乳清蛋白（WP）/大豆分离蛋白（SPI）/壳聚糖（CS）作为壁材，通过复合凝聚法制备了3种芥末油微胶囊。利用浊度法和电位法确定了OSA-WP/OSA-SPI/OSA-CS复合凝聚的最佳pH值和复合比例，分别为4.2/4.1/7.8和1:6/1:4/1:2。傅里叶变换红外光谱结果表明，OSA-WP/OSA-SPI/OSA-CS分子之间产生了静电相互作用，形成了复合凝聚物。热重分析实验结果显示，相较于OSA微胶囊，OSA-WP和OSA-SPI微胶囊质量开始快速损失温度提高到210 ℃，最大质量损失温度从286 ℃提高到290 ℃和295 ℃，说明形成的微胶囊更好地改善了芥末油热稳定性。此外，OSA-SPI微胶囊的包埋效果最佳且在60 d时异硫氰酸烯丙酯的保留率相较于OSA微胶囊组提高了24.78%。该研究利用复合凝聚法提高微胶囊中的壁材力学性质，达到改善微胶囊稳定性和风味缓释特性的目的，有利于扩大芥末油的应用范围。

Abstract:

In order to improve the stability and flavor release characteristics of mustard oil, three kinds of mustard oil (MO) microcapsules were prepared by complex coacervation method with beeswax (BW) as oleogelator, sodium octenylsuccinate (OSA) and whey protein (WP)/soy protein isolate (SPI)/chitosan (CS) as wall materials, respectively. The optimal pH value and composite ratio of OSA-WP/OSA-SPI/OSA-CS complex coacervates were determined by turbidity method and zeta potential method, which were 4.2/4.1/7.8 and 1:6/1:4/1:2, respectively. The FTIR results indicate that there is an electrostatic interaction between OSA-WP/OSA-SPI/OSA-CS molecules, forming complex coacervates. The results of thermogravimetric analysis showed that compared with OSA microcapsules, the mass loss temperature of OSA-WP/OSA-SPI microcapsules increased rapidly to 210 ℃, and the maximum mass loss temperature increased from 286 ℃ to 290 ℃ and 295 ℃, indicating that the microcapsules formed improved the thermal stability of mustard oil better. In addition, OSA-SPI microcapsules had the best embedding effect, and the retention rate of allyl isothiocyanate increased by 24.78% compared with OSA microcapsulesat 60 days. In this study, complex coacervation method was used to improve the mechanical properties of wall materials in microcapsules, so as to achieve the purpose of improving the stability and flavor release characteristics of microcapsules, which is conducive to expanding the application scope of mustard oil.