Preparation of Microcapsule Preparation of Xanthine Oxidase Inhibitor
Objective:To improve the stability and bioavailability of xanthine oxidase(XOD)inhibitors,microcapsules based on XOD inhibitors were prepared by spray drying method.Methods:Using the grafting degree as an index,the preparation process of the glycosylation reaction product was optimized by single factor,and the structure was character-ized by Fourier transform infrared spectroscopy,ultraviolet spectroscopy,fluorescence spectroscopy,etc.,to explore the effect of different reaction times on the functional properties.The microcapsules were characterized by SEM,XRD and differential scanning calorimetry,using the glycosylation reaction product of soybean protein isolate(SPI)and pullulan as the wall material.The release rate and storage stability of microcapsules in simulated digestive juice were studied.Re-sults:The optimal preparation process of glycosylation products was that the protein content was 1.5％,the mass ratio of protein and sugar was 1∶2,the reaction time was 20 min,and the grafting degree was up to more than 35％.The char-acterization results showed that the glycosylation modification of SPI was successful,and the solubility was increased by 40％,the emulsifying activity and emulsifying stability were increased by 2 times and 4 times,respectively,and the surface hydrophobicity index was reduced by 225,which was beneficial to be used as a microcapsule wall material.After embedding p-hydroxycinnamic acid(HCA)and hesperetin(HES),SEM,observed microcapsules with uniform size and smooth surface,XRD diffraction spectrum and differential scanning calorimetry verified the successful embedding of HCA and HES.Microcapsules increased the bioavailability of inhibitors by 50％,and the storage stability of microcapsules was good.Conclusion:This experiment successfully developed the XOD inhibitor microcapsule formulation based on lactic acid bacteria metabolites.The high-efficiency embedded XOD inhibitor microcapsules provide the basis for the development and utilization of HCA and HES as biologically active substances in functional foods.
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