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首页> 外文期刊>Food Hydrocolloids >Microencapsulation of hemp seed oil by pea protein isolate-sugar beet pectin complex coacervation: Influence of coacervation pH and wall/ core ratio
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Microencapsulation of hemp seed oil by pea protein isolate-sugar beet pectin complex coacervation: Influence of coacervation pH and wall/ core ratio

机译：豌豆蛋白分离糖甜菜果胶复合凝聚的微胶质含量：凝聚性pH与壁/芯比的影响

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摘要

The objective of this study was to investigate the impact of coacervation formation pH (3.5 and 2.5) and wall/core ratio (1:1, 2:1 and 4:1) on physicochemical properties of spray-dried hemp seed oil (HSO) microcapsules by means of pea protein isolate (PPI)-sugar beet pectin (SBP) complex coacervates. In general, both phase behaviors and viscoelastic properties of PPI-SBP coacervates were affected by the wall/core ratio. The coacervates structures were highly dependent on the coacervation formation pH, which greatly impacted the spray drying efficiency (PY), encapsulation efficiency (EE), oil distributions in microcapsules and oxidative stability of HSO. At the pH(opt) (3.5), PPI-SBP complex coacervates possess denser structure owing to the greater electrostatic interaction, whereas softer structure was formed at pH 2.5 as evidenced by rheological properties and FTIR. Because of the homogeneous large pore size and smooth inner surface of liquid coacervates formed at pH 2.5, spray-dried microcapsules had a remarkable higher EE than that formed at pH 3.5. However, the oxidative stability of HSO in PPI-SBP microcapsules prepared at pH 2.5 was significantly shortened due to the weaker electrostatic interaction strength between PPI-SBP, resulting in the partially broken PPI-SBP network caused by the spray drying process. As such, some hollow particle and incomplete particle shape was observed in SEM and CLSM image, which promoted the lipid oxidation of encapsulated HSO. In terms of wall/core ratio, the lower wall/core ratio had lower EE, higher percentage of surface oil on microcapsules, and lower oxidative stability of HSO.
机译：本研究的目的是探讨凝聚体形成pH（3.5和2.5）和壁/芯比（1：1,2：1和4：1）对喷雾干燥大麻种子油（HSO）的物理化学性质的影响微胶囊通过豌豆蛋白分离物（PPI）-Sugar BEET果胶（SBP）复合凝聚。通常，PPI-SBP凝聚层的相行为和粘弹性性能受到壁/芯比的影响。凝聚层结构高度依赖于凝聚体形成pH，这极大地影响了喷雾干燥效率（PY），包封效率（EE），微胶囊中的油分布和HSO的氧化稳定性。在pH（opt）（3.5）中，PPI-SBP复合物凝聚在静电相互作用较大的情况下具有更密集结构，而在pH 2.5处形成更软的结构，如流变性能和FTIR所证明。由于均匀的大孔径和在pH2.5的液体凝聚层的光滑内表面，喷雾干燥的微胶囊比在pH3.5处形成的更高的EE具有显着较高的EE。然而，由于PPI-SBP之间的静电相互作用强度较弱，因此在pH 2.5中制备的PPI-SBP微胶囊中的HSO的氧化稳定性显着缩短，导致由喷雾干燥过程引起的部分破碎的PPI-SBP网络。因此，在SEM和CLSM图像中观察到一些中空颗粒和不完全颗粒形状，其促进了包封的HSO的脂质氧化。在壁/芯比方面，较低壁/芯比具有较低的EE，在微胶囊上具有更高的表面油百分比，以及低氧化稳定性的HSO。

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