摘要：本實驗采用噴霧干燥法對乳清多肽進行微膠囊化包埋以達到消除苦味的目的。結果表明壁材的選擇以及不同的芯壁材比例對苦味的掩蓋效果有很大差異。其中親水性壁材β-環糊精以及對疏水性壁材乙基纖維素的包埋效果相對較好，但疏水性壁材的效果遠遠沒有親水性的好�；旌闲捅诓囊杂H疏結合的單甘酯和β-環糊精組合掩蓋效果最理想且產品包埋率高。隨著β-環糊精比例的增加，效果也越顯著。此外，噴霧干燥的工藝參數也會影響微膠囊的產量和質量。本次實驗中的噴霧干燥進風溫度為200℃，出風溫度為100℃ ~105℃，進料速度為50mL/min，進料霧化壓力為0.18 MPa。包埋率最高可達73.45%，隨著天數的增加產品的保留率逐漸變小，保留率的變化趨勢平和沒有大的波動。
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%.
關鍵詞：乳清多肽 親水性壁材 疏水性壁材 噴霧干燥 微膠囊
Key words: whey poly-peptides; hydrophilic; hydrophobic; spray drying;
Micro encapsulation
