学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
以微孔淀粉和麦芽糊精为壁材，免疫球蛋白为芯材，对免疫球蛋白胶囊化的配方和工艺进行了研究。试验结果表明最佳条件为：麦芽糊精：微孔淀粉为1：1，免疫球蛋白含量10％，总固形物含量40％，喷雾干燥进风温度140℃，出风温度80℃。[著者文摘]
文章出处:
《中国食品添加剂》-2007年6期 -70-73页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）06-0070-04
Study on preparation of Ig microencapsulation
JIN Feng （Jiangsu Food Vocation-technical College, Huaian 223003）
Abstract:
The formulation and process of microencapsulation of Ig of corn were studied by using micro-porus starch and Malt dextrin as wall material and Ig as support materials. Based on the test results the optimal conditions were as follows： Malt dextrin： micro-porus starch was 1 ： 1, Ig content was 10% , solid content was 40%. spray drying inlet air temperature 140℃ , outlet air 80℃.[著者文摘]
Key words:
micro-porus starch; Ig; spray drying
收稿日期: 2007-05-28
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