单宁酸交联处理对明胶性质的影响.PDF

108 2009, Vol. 30, No. 01 食品科学 ※基础研究 邵士凤，赵新淮* (东北农业大学乳品科学教育部重点实验室，黑龙江哈尔滨 150030) 采用单宁酸作交联剂对明胶进行交联改性处理，对其凝胶性、降解性进行分析，制备VB 1 微胶囊并确定 芯材的释放性能。结果表明，与原料明胶相比，交联明胶形成凝胶的最低浓度基本未发生改变，仍为0.6 % 左右， 但是在相同浓度下交联明胶的凝胶强度明显降低。体外降解实验表明，原料明胶和交联明胶在模拟胃液中几乎不发 生降解，但在模拟肠液中都发生降解，且交联明胶的降解速度更慢。交联明胶为壁材制备的微胶囊，其芯材在模 拟胃液和模拟肠液中有一定的缓释效果。 明胶；单宁酸；交联；性质 Effects of Cross-linking Treatment of Tannic Acid on Properties of Gelatin SHAO Shi-feng，ZHAO Xin-huai* (Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China) Abstract ：Gelatin was cross-linked with tannic acid as cross-linking agent. Gel properties and degradation characters of cross- linked gelatin were evaluated. Microcapsules were prepared with cross-linked gelatin as wall material and vitamin B1 as core material. Release characters of core material in microcapsules were analyzed. The results showed that the minimum concentration of cross-linked gelatin to form gel is identical to raw gelatin at about 0.6%. However, the gel strength of cross-linked gelatin is lower than that of raw gelatin at the same concentration. Degradation study in vitro showed that the raw gelatin and cross-linked gelatin are hardly degraded in simulated gastric fluid, but both of them are degraded in simulated intestinal fluid, and the cross-linked gelatin is degraded slower than the raw gelatin. The microcapsules with cross-linked gelatin as wall material show certain slow- release property in simulated gastric and intestinal fluids. Key words ：gelatin ；tannic acid ；cross-linking ；property 中图分类号：TS202.3 文献标识码：A 文章编号：1002-6630(2009)01-0108-04 明胶是动物胶原蛋白部分水解后得到的产物，它是 以与蛋白质中的一些氨基酸反应，从而可以作为天然的 一种非常重要