摘要
以大豆蛋白、麦芽糊精、黄原胶作为微胶囊化粉末油脂的壁材物质,研究这三种成分对微胶囊化效率的影响,并通过正交实验确定出最佳的壁材组成:大豆分离蛋白与麦芽糊精的比例为0.76、麦芽糊精DE值为20、黄原胶浓度为0.4%(W/V)。
The effects of the mixing ratio of the soy protein isolate(SPl)to maltodextrin(MD),the DE value of MD and the concentration of Xanthan on the lard microencapsulation efficiency(MEE) were studied.The optimum wall composition was found by orthogonal tests as follows the ratio of SPl to MD was 0.76,the value of MD was 20 and the concentration of Xanthan was 0.4% (w/v).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第9期30-33,共4页
Food Science
