نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
1 گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران
2 مرکز علوم طعم و غذا، اینرا، دانشگاه بورگوگن، دیژون، فرانسه
چکیده
در این پژوهش از روش جذب لایهبهلایه پلی الکترولیتهای ایزوله پروتئین سویا و نشاسته اصلاحشده برای تولید میکروکپسول محتوی لیمونن استفاده شد. ویژگیهای مورفولوژیکی و ساختاری میکروکپسولهای تولیدی بررسی گردید. میزان رهایش لیمونن از میکروکپسولهای تولید شده بهصورت دو و شش لایه در شرایط دهان مصنوعی در شرایط تنش برشی مختلف (0، 50 و 100 دور در دقیقه) مورد ارزیابی قرار گرفت. نمایه رهایش لیمونن از میکروکپسولها نشان داد لیمونن در میکروکپسولهای دو لایه با شیب بیشتری نسبت به شش لایه، رهایش یافته و سریعتر به حداکثر رهایش میرسد زیرا با افزایش تعداد لایههای دیواره، رهایش به تأخیر میافتد. نتایج بهدستآمده از رهایش لیمونن از میکروکپسولها نشان داد مدل درجه اول بهترین توصیف را از رهایش داشت و بر اساس معادله کورسمیر-پپاس رهایش لیمونن از میکروکپسولها غالباً از نوع نفوذ بود. همچنین نتایج نشان داد ضریب نفوذ با افزایش تنش برشی، بیشتر شد و ضریب نفوذ در میکروکپسولهای دو لایه نسبت به شش لایه بیشتر بود.
کلیدواژهها
موضوعات
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