Preparation of Sweet Orange Oil Microcapsule by Soybean Protein Isolate-Gum Arabic Complex Coacervation and its Characterization
The effect of glutaraldehyde and glucose on preparation of sweet orange oil microcapsule by the complex coacervation between soybean protein isolate (SPI) and gum Arabic (GA) was investigated and the microeapsules produced under optimized conditions were characterized by SEM in this paper. The results showed that the optimum glucose dosage and incubation time were 1% and 1 h respectively under the total solid concentration 5%, core load 20%, SPI/GA ratio 1:1, pH4.0, and stirring at 850 r/min for 30 min. Under these conditions, the microencapsulation yield and microencap-sulation efficiency reached 75.06% and 93.5% respectively. The microeapsules have a smooth outer surface and uniform size distribution of 11.226 μm in diameter. It is indicated that SPI is quite compatible with GA for flavor microencapsulation and glucose as a modifier can significantly improve the microencapsulation performance of the GA/SPI system.
soybean protein isolategum Arabiccomplex coacervationsweet orange oil
NETL
NSTL
万方数据
维普
