维生素E复凝聚微胶囊的制备及其稳定性研究

Preparation of Vitamin E Microcapsules by Complex Coacervation and Stability Evaluation

摘要:

本文以大豆分离蛋白（Soybean protein isolate，SPI）和壳聚糖为壁材，通过复凝聚法制备维生素E（Vitamin E，VE）微胶囊，研究了VE/SPI质量比对VE包埋产率和包埋效率的影响，比较了戊二醛、谷氨酰胺转氨酶交联对VE复凝聚微胶囊释放效果的影响，并探讨了谷氨酰胺转氨酶交联的VE复凝聚微胶囊在不同温度、光照和湿度条件下的稳定性。结果表明，当VE与SPI的质量比为1:2时，微胶囊包埋效果最好，包埋产率和效率分别达到了91.48%和86.45%。戊二醛和谷氨酰氨转氨酶交联显著提高了微胶囊中VE的缓释能力，在无水乙醇中浸泡5 h后，VE的累计释放率分别为47%和42%。稳定性研究表明，与游离VE相比，微囊化显著提高了VE在不同温度、光照及湿度条件下的稳定性。因此，利用SPI-壳聚糖复凝聚体系制备的VE微胶囊在食品工业具有广阔的应用前景。

Abstract:

Vitamin E (VE) microcapsules were prepared through complex coacervation with soybean protein isolate (SPI) and chitosan as wall materials. The effect of VE /SPI mass ratio on the encapsulation yield and efficiency were studied, the influences of crosslinking by glutaraldehyde or transglutaminase on the release of VE from the coacervated microcapsules were compared, and the stability of transglutaminase-crosslinked VE microcapsules under different temperatures, light exposure, and humidity conditions was evaluated. The results revealed that the VE /SPI mass ratio of 1:2 led to the optimum microencapsulation performance, and the encapsulation yield and efficiency reached up to 91.48% and 86.45%, respectively. Crosslinking by glutaraldehyde and glutamine transaminase greatly improved the sustained release capability of the microcapsules, and the cumulative releases of VE were as low as 47 and 42%, respectively, after incubation in anhydrous ethanol for five hours. Comparisons with free VE revealed that the microencapsulation by SPI-chitosan coacervation system enhanced the stability of VE against heating, light, and humidity. Hence, the VE microcapsules prepared by SPI-chitosan coacervation have potential applications in the food industry.