In this paper, the soy protein isolate (SPI) microspheres with uniform particle size and transport potential were prepared by CaCO3 templates. The particle size of the protein microspheres, the embedding characteristics of the protein and the thermal stability of the protein microspheres were studied by controlling the amount of SPI. The results showed that SPI was successfully encapsulated in the pores and on the surface of CaCO3 templates. Some irregular attachments were formed on the surface of CaCO3 without added protein, the surface of CaCO3 smoother and the particles more dispersed by adding protein. In addition, the CaCO3 templates were successfully removed to prepare protein microspheres. The highest encapsulation rate reached 90.1% when the amount of SPI added up to 10 mg, and the loading rate can reach 48.9 μg/mg when the amount of SPI added was 30 mg. This study also found that the prepared protein microspheres have higher thermal stability than SPI, there was no denaturation occurs at 80 ℃ for 20 min. Moreover, quercetin was used as an embedding substance in the preparation of protein microspheres. Through the exploration and simulation of the release characteristics of protein microspheres in vitro, it is shown that the protein microspheres play a certain role in the delayed release of quercetin. This study could provide a novel solution for improving the bioavailability of quercetin and reducing its loss in vivo.
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