维生素E-大豆蛋白微胶囊的制备及特性分析Preparation and properties of vitamin E-soybean protein microcapsules

为生产包封效率高、稳定性好的维生素E微胶囊产品，以大豆分离蛋白/硫酸葡聚糖复合颗粒或大豆分离蛋白与麦芽糊精作为复合壁材，大豆油和维生素E为芯材，通过冷冻干燥法制备维生素E-大豆蛋白微胶囊，通过对微胶囊包封效率、粒径、傅里叶红外光谱（FT-IR）、水分含量、润湿性、溶解度、吸湿性、堆积密度、振实密度、流动性、内聚性等理化性质的探究，考察壁材组成对微胶囊特性的影响。结果表明：壁材组成对微胶囊的理化性质具有显著影响；微胶囊最佳壁材组成为大豆分离蛋白/硫酸葡聚糖复合颗粒含量4 g/100 mL（以乳液体积计）和麦芽糊精含量12 g/100 mL（以乳液体积计），在此条件下微胶囊的包封效率为89.31%，粒径为1.39 μm，且颗粒较为均一，水分含量较低，润湿性较低，溶解度较高，吸湿性较小，流动性较差，内聚性较强。综上，以大豆分离蛋白/硫酸葡聚糖复合颗粒和麦芽糊精作为复合壁材制备的维生素E-大豆蛋白微胶囊包封效率高，粉末特性好。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.