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نوع مقاله: مقاله کامل پژوهشی


1 استادیار گروه شیمی مواد غذایی، پژوهشکده علوم و صنایع غذایی

2 دانش‌آموخته کارشناسی ارشد، دانشکده شیمی، دانشگاه مازندران

3 استاد گروه شیمی تجزیه، دانشکده شیمی، دانشگاه مازندران


ریزپوشانی روغن سبوس برنج با استفاده از صمغ عربی و کنسانتره پروتئینی آب پنیر به عنوان مواد دیواره به دو روش خشک کردن پاششی و انجمادی مورد بررسی قرار گرفت. به این منظور امولسیون آب در روغن حاوی 4 درصد روغن سبوس برنج در محلول آبی حاوی 20 و 25 درصد ترکیب کل مواد دیواره به کمک اولتراتوراکس تهیه شد. کمترین اندازه قطرات (0/36 میکرومتر) در امولسیون با ترکیب دیواره حاوی 100 درصد صمغ عربی و بیشترین اندازه قطرات (0/96 میکرومتر) برای امولسیون با ترکیب دیواره حاوی 100 درصد کنسانتره پروتئینی آب پنیر بدست آمد و در نسبت‌های متفاوت از این دو ماده تشکیل دهنده دیواره، اندازه قطرات مقادیری بین این دو عدد داشتند. اندازه قطرات و گرانروی امولسیون‌های تهیه شده حاکی از آن بود که پایداری امولسیون‌های تهیه شده تحت تأثیر غلظت و نوع مواد دیواره هستند. همچنین نوع روش خشک کردن امولسیون نه تنها بر اندازه میکروکپسول‌های تهیه شده، بلکه بر راندمان ریز پوشانی و میزان بازداری روغن درون کپسول نیز مؤثر بودند. نتایج نشان داد که بیشترین راندمان ریزپوشانی در غلظت 60 درصد صمغ عربی در ترکیب دیواره (مجموع صمغ و کنسانتره پروتئینی آب پنیر) حاصل شد که عبارت بود از 90 درصد به روش خشک‌کن پاششی و 68 درصد به روش خشک‌کن انجمادی. از میان دو روش خشک کردن، ریزکپسول‌های تهیه شده با خشک کردن پاششی ضمن حفظ ساختار منظم کروی، میزان بازداری بیشتری از روغن را در طول دوره نگهداری نشان دادند.


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