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利用反复冻融法制备的梅花鹿胎盘寡肽颜色深,腥味重,影响了梅花鹿胎盘寡肽的食用。微胶囊技术具有遮蔽颜色、消除腥味、提高物质稳定性、增强缓释作用等优点。试验以β-环糊精为壁材,利用超声波辅助,采用冷冻干燥技术,对梅花鹿胎盘寡肽进行微胶囊化。通过响应面试验设计,确定了微胶囊包埋的最佳工艺为:壁芯比8、超声温度44℃、超声功率100 W,包埋率为69.25%。该工艺有效地掩蔽了梅花鹿胎盘寡肽的颜色,消除了腥味,保护了寡肽的生物活性、缓释作用较强。
The sika deer placenta oligopeptide prepared by repeated freezing and thawing method has the characteristics of dark color and heavy smell, which affects the consumption of sika deer placental oligopeptide. Microcapsule technology has the advantages of shading color, eliminating the smell, improving material stability and enhancing sustained release. The β-cyclodextrin was used as the wall material, and the sika deer placenta oligopeptide was microencapsulated by using the technique of freeze-drying by ultrasonic wave. Through the response surface design, the best technology of microcapsule embedding was determined: the ratio of core to core, ultrasonic temperature 44 ℃, ultrasonic power 100 W, embedding rate 69.25%. The process effectively masked sika deer placental oligopeptide color, eliminating the smell, protecting the biological activity of the oligopeptide, sustained release effect is strong.