黑豆皮花青素微胶囊制备工艺优化及其特性

为获得包埋率高、稳定性好的黑豆皮花青素微胶囊，以大豆分离蛋白和麦芽糊精复配作为复合壁材，采用喷雾干燥法制备黑豆皮花青素微胶囊。通过单因素试验和响应面法优化制备工艺，分析其理化特性与体外消化特性。研究表明黑豆皮花青素微胶囊的最佳制备工艺为壁材质量比1.8∶5、喷雾干燥进风温度180 ℃、芯壁质量比2.1∶5；在此条件下花青素包埋率为83.28%，黑豆皮微胶囊整体完整，大小分布均匀，表面光滑细腻连续性好；黑豆皮花青素微胶囊具有良好的缓释作用，体外消化模拟胃液中消化2 h，其释放率为74.36%。同时，微胶囊化提高了花青素的pH值稳定性。

Preparation Process and Characteristic of Anthocyanin Microcapsule from Black Soybean Peel

In order to obtain anthocyanin microcapsules from black soybean peel with a high encapsulation rate and strong stability，anthocyanin microcapsules from black soybean peel were prepared by spray drying method using soybean isolate protein and maltodextrin complex as the composite wall material.The preparation process was optimized by the one-factor and response surface method，and then the physicochemical properties and in vitro digestive properties were analyzed. It was shown that the best preparation process for anthocyanin microcapsules from black soybean peel was as follows：wall material mass ratio of 1.8∶5，air inlet temperature under spray drying of 180 ℃，and core-to-wall mass ratio of 2.1∶5. Under the optimal conditions，the anthocyanin encapsulation rate was 83.28%. The anthocyanin microcapsules from black soybean peel were overall intact and evenly distributed in size. They had a smooth and delicate surface with good continuity. In addition，the anthocyanin microcapsules from black soybean peel had a satisfactory effect of delayed release.After being digested in simulated gastric juice in vitro for 2 h，the release rate of anthocyanin microcapsules from black soybean peel was 74.36%.Meanwhile，microencapsulation improved the pH stability of anthocyanins.