辣椒红色素复凝聚微囊化工艺研究

目的以大豆分离蛋白(soybean protein isolate,SPI)和壳聚糖(chitosan,CH)为壁材,采用复凝聚法制备辣椒红色素(paprika red pigment,PRP)微胶囊。方法以微胶囊的包埋产率和包埋效率为指标,研究搅拌转速、复凝聚p H、温度、时间及SPI/CH比对微囊化效果的影响。结果 SPI/CH复凝聚法制备PRP微胶囊的最佳工艺为:将均匀的PRP乳状液冷却至室温,按SPI:CH=4:1(m:m)加入0.6%的CH溶液,此时固形物浓度为1.5%,用10%Na OH溶液调节混合液的p H至6.3,25℃、300 r/min条件下搅拌15 min得到微胶囊悬浮液,此时微胶囊的包埋产率为90.05%,效率为95.08%。所得微胶囊大小不均一,多以球形形式存在。结论 SPI/CH复凝聚体系可用于PRP的微囊化。

Preparation of paprika red pigment microcapsules by complex coacervation

Objective To prepare paprika red pigment (PRP) microcapsules through complex coacervation using soybean protein isolate (SPI) and chitosan (CH) as coating materials. Methods Microencapsulation efficiency and yield were selected as the indicators to study the effects of reaction temperature, reaction duration, agitation speed, coacervation pH and SPI/CH ratio (w/w) on PRP microencapsulation. Results The optimum microencapsulation conditions were SPI/CH ratio 4:1, total solid concentration 1.5%, coacervation pH 6.3 and agitation at 300 r/min and 25 °C for 15 min. Under these conditions, the microencapsulation yield and microencapsulation efficiency reached up to 90.05% and 95.08% respectively. Microscopy observation revealed that the microcapsules were not uniform in size distribution and most were present as spheres. Conclusion The SPI/CH coacervation system can be successfully used in the microencapsulation of PRP.