Preparation and properties of vitamin E-soybean protein microcapsules
In order to produce vitamin E microcapsules with high encapsulation efficiency and good stability,vitamin E-soybean protein microcapsules were prepared by freeze-drying method with soybean protein isolate(SPI)/dextran sulfate composite granules or SPI and maltodextrin as composite wall materials,soybean oil and vitamin E as core materials.The effects of wall composition on microcapsule properties were investigated by exploring encapsulation efficiency,particle size,FT-IR,moisture content,wettability,solubility,hygroscopicity,bulk density,solidification density,flowability and cohesion of microcapsules.The results showed that the wall composition had a significant effect on the physicochemical properties of microcapsules.The optimal wall composition of microcapsules was 4 g/100 mL SPI/dextran sulfate composite granules(in terms of emulsion volume)and 12 g/100 mL maltodextrin(in terms of emulsion volume).Under these conditions,the encapsulation efficiency of microcapsules was 89.31％,the particle size was 1.39 μm,and the particles were more homogeneous,with lower moisture content,lower wettability,higher solubility,lower hygroscopicity,poorer flowability as well as higher cohesion.In conclusion,the vitamin E-soybean protein microcapsules prepared with SPI/dextran sulfate composite granules and maltodextrin as the composite wall material shows high encapsulation efficiency and good powder characteristics.
soybean protein isolatedextran sulfatecomposite wall materialvitamin Emicrocapsules
NETL
NSTL
万方数据
维普
