以大豆分离蛋白-麦芽糊精为复合壁材和β-环糊精-麦芽糊精-阿拉伯胶3种物质为壁材对蓝莓花色苷进行微胶囊化。以大豆分离蛋白-麦芽糊精为壁材对蓝莓花色苷微胶囊化的工艺条件为:大豆分离蛋白与麦芽糊精质量比3∶7,芯材∶壁材质量4∶96,固形物含量150g/L,此工艺条件下的微胶囊化产率为79.53%,微胶囊化效率为92.48%。以β-环糊精-麦芽糊精-阿拉伯胶为壁材微胶囊化蓝莓花色苷的工艺条件为:芯材与壁材质量比3∶97,β-环糊精∶麦芽糊精质量比为1∶2,阿拉伯胶占总固形物质量的7.5%,固形物含量为200g/L,此工艺条件下的微胶囊化产率为78.64%,微胶囊化效率为93.58%。微胶囊产品在模拟胃液环境中释放率比较高,在模拟胃液环境中停留60min后,释放率均达到90%以上。蓝莓花色苷微胶囊化后,光、热稳定性提高。

Microencapsulation of blueberry anthocyanins was studied by mixture of soybean protein isolation(SPI)-maltodextrin and β-cyclodextrin-maltodextrinn-arabic gum which was the wall materials.The optimum technology parameters were:the ratio of soybean protein isolation(SPI)and maltodextrin was 3∶7,the proportion of core mateials to wall mateials was 4∶96,the emulsion concentration was 150 g/L.Microencapsulation yield was 79.53% and microencapsulation efficiency was 92.48%.The optimum technology parameters for β-cyclodextrin,maltodextrin and arabic gum as wall materials were:the ratio of core materials to wall materials 3∶97,β-cyclodextrinto maltodextrinn 1∶2,arabic gum 7.5%,emulsion concentration 200 g/L.Microencapsulation yield was 78.64% and microencapsulation efficiency was 93.58%.Anthocyanins of microencapsulation has higher releasing rate in vitro.Releasing rate could exceed to 90% after 60 min in simulated gastric juice.The temperature and light stability of microencapsulation of bluberry anthocyanins was improved.