Research of Encapsulation Properties of Soy Protein Isolate
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Abstract:
Emulsions of soy protein isolate (SPI) solutions and soya oil at core/wall ratios of 0.5-3.0 (m/m) with solid content of 10-20% were prepared by homogenization at 40MPa and 80MPa. The resulting emulsions were subsequently spray-dried at 160-200 ℃ inlet temperatures to produce microcapsule powders. Part of them were stored in relative humidity 75 % atmosphere at 25 ℃ and obtained samples when moisture sorption equilibrated. The droplet size distribution of fresh and reconstituted emulsions were determined, also moisture content, extractable oil, encapsulation efficiency (ME) and dissolution rate of powder samples were characterized, the morphology of powders with different core/wall ratios were established by SEM. The results indicated core/wall ratio had markedly influence on many properties of microcapsule powders. Furthermore, homogenization pressure, inlet temperature and solid content affected encapsulation properties of powder samples in different extent.
