【摘要】 以鱼油为芯材,通过内切聚半乳糖醛酸酶酶解果胶,探讨壁材性质对微胶囊形态的影响。研究不同酶解时间条件下的果胶与明胶形成微胶囊的形态,相应复合凝聚物的黏度、产率,并分析3者之间的内在关系。试验结果表明:随着果胶水解时间的延长,水解果胶与明胶形成的复合凝聚物的黏度降低,流动性增强,易于形成球状多核结构的微胶囊;而水解时间过长将会导致复合凝聚物的产率过低,微胶囊形态不规则。更多还原

【Abstract】 Influence mechanism of enzymatic hydrolysis of pectin on morphology of coacervate microcapsule encapsulating fish oil was investigated using inscribed polygalacturonase. morphology of coacervate microcapsule prepared by gelatin and pectin hydrolysating for different time and corresponding viscosity and productivity of coacervate were study,at the same time, internal relationship of three aspects was analyzed. The results showed that with the increase of hydrolysis time for pectin, viscosity of coacervate produced by hydrolysis pectin and gelatin was reduced and fluidity was enhanced, therefore, coacervate microcapsules possessing spherical polynuclear structure were easier to be prepared. But when hydrolysis time was too long, productivity of coacervate became excessively low, so that microcapsule shape turned irregular.更多还原