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›› 2014, Vol. 14 ›› Issue (2): 296-303.

• 生化工程专栏 • 上一篇    下一篇

旋转膜乳化法制备均一魔芋葡苷聚糖凝胶微球

李小青 巩方玲 马光辉   

  1. 中国科学院大学 中国科学院过程工程研究所生化工程国家重点实验室 中国科学院过程工程研究所生化工程国家重点实验室
  • 收稿日期:2013-12-27 修回日期:2014-02-25 出版日期:2014-04-20 发布日期:2014-04-20
  • 通讯作者: 李小青

Preparation of Uniform Konjac Glucomannan Gel Microspheres by Rotating Membrane Emulsification

LI Xiao-qing GONG Fang-ling, MA Guang-hui   

  1. University of Chinese Academy of Sciences State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences State Key Lab. Biochem. Eng., Inst. Process Eng., Chinese Academy of Sciences
  • Received:2013-12-27 Revised:2014-02-25 Online:2014-04-20 Published:2014-04-20
  • Contact: LI Xiao-qing

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摘要： 以天然多糖魔芋葡苷聚糖(KGM)为材料，采用旋转膜乳化法结合化学交联法制备均一的魔芋葡苷聚糖凝胶微球，以3种不同粘度的12%(w) KGM水溶液为分散相(水相)、液体石蜡(LP):石油醚(PE)混合油相为连续相，考察了乳化剂种类对KGM乳液稳定性的影响及水相粘度、油相配比和膜管转速对KGM成球的影响. 结果表明，KGM水相粘度越高，相应的最佳油相粘度越低，最佳KGM水相粘度为1548 mPa×s，最佳油相体积比为LP:PE=5:1，最优膜管转速为400 r/min，利于KGM乳液稳定的乳化剂是4%(w) Span 80. 该条件下制得粒径约70 μm、粒径分布系数Span<1.0的均一KGM微球.

关键词: 旋转膜乳化法, 魔芋葡苷聚糖, 微球, 均一

Abstract: Uniform konjac glucomannan (KGM) gel microspheres were prepared by a combined method of rotating membrane emulsification with chemical cross-linking by using natural KGM. 12%(w) aqueous KGM solution with three viscosities was taken as water phase and mixture of liquid paraffin (LP) and petroleum ether (PE) as oil phase. The effects of emulsifier, water phase viscosity, oil phase composition and rotational speed on the microsphere size and size distributions were investigated. The results showed that the higher the viscosity of KGM solution was, the lower the LP content of corresponding optimal oil phase was. The optimum conditions were obtained as rotational speed at 400 r/min, emulsifier 4%(w) Span 80, volume ratio of LP to PE 5:1 and viscosity of aqueous KGM solution 1548 mPa×s. Under the optimum conditions, the prepared KGM gel microspheres had the uniform diameter of about 70 mm and size distribution index Span<1.0.

Key words: rotating membrane emulsification, konjac glucomannan, microsphere, uniformity

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