Chen Li, Wang Ji-Lian, Ni Hua, Zhu Ming-Jun
Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou, 510006 People's Republic of China.
2State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510640 People's Republic of China.
Food Sci Biotechnol. 2018 Aug 2;28(1):111-120. doi: 10.1007/s10068-018-0443-9. eCollection 2019 Feb.
A novel process was developed for encapsulation of astaxanthin from . The yeast cells were disrupted by glass beads and the high shearing force partially emulsified the astaxanthin in aqueous phase. The enzymolysis method was then adopted to prepare the yeast extract for a full use of the cells. The gelatin and porous starch were used to microencapsulate the emulsified astaxanthin. Under optimized conditions, the recovery of amino nitrogen and solid reached 3.68 ± 0.32% and 49.22 ± 2.34%, respectively. The microencapsulation conditions were optimized through orthogonal experiment and the encapsulation efficiency, loading astaxanthin, and amino-nitrogen reached 88.56%, 1.55 mg/g, and 1.35 ± 0.14%, respectively. The water solubility of microcapsules reached 81.5 ± 0.35%. Color and storage stability analysis showed that microencapsulation of astaxanthin possessed higher thermal stability. The results demonstrated that the established process was effective and practical.
开发了一种从……中提取虾青素的新型包封工艺。通过玻璃珠破碎酵母细胞，高剪切力使虾青素在水相中部分乳化。然后采用酶解法制备酵母提取物以充分利用细胞。用明胶和多孔淀粉对乳化的虾青素进行微胶囊化。在优化条件下，氨基氮回收率和固形物回收率分别达到3.68±0.32%和49.22±2.34%。通过正交试验优化微胶囊化条件，包封率、虾青素负载量和氨基氮分别达到88.56%、1.55mg/g和1.35±0.14%。微胶囊的水溶性达到81.5±0.35%。颜色和储存稳定性分析表明，虾青素微胶囊具有较高的热稳定性。结果表明，所建立的工艺有效且实用。
