Research On The Perparation And Characeristics Of Microencapsulated Soybean Lecithin

Some properties of soybean lecithin restrict its application in food industry. The microcapsules of soybean lecithin can maintian the inherent nature of soybean lecithin, overcome its some shortcomings such as easy to oxidize and do not dissolve in water, expand its application and improve its storage stability.This study aimed to find the appropriate microencapsulation method of soybean lecithin, ultimately determine the optimal process conditions.The main objective of this work was to determine the influence of wall material composition on Microencapsulation efficiency, also on the powder characteristics, the stability and microstructure of the products. Six combinations were chosen to be as wall material, including Gelatin+Maltodextrin, Gelatin+Sucrose, Isolated Soy Protein+Maltodextrin, Isolated Soy Protein+Sucrose, Arabic Gum+Maltodextrin, Xanthan Gum+Maltodextrin. The result showed that both gelatin and isoltated soy protein were better wall materials.The analysis of response surface optimization of emulsion process of experimental parameters based on the single factor experiment showed that temperature was the most notable. According to the regression analysis, the optimal conditions of emulsion process as follows:temperature 50℃, emulsifier 2.5%, homogenizing pressure 35MPa, prepared for the most stable emulsion, encapsuated efficiency 66.9%, while the experimental verification efficiency 66.7%. It can be used to predict the results of the model equation by a response surface meothology.The optimal parameters of encapsulated soybean lecithin with isolated soy protein, gelatin and maltodextrin (40% soybean lecithin) were obtained by orthogonal experiments and showed as follows:solids concentration 30%(w/w), dryer outlet temperature 85℃, dryer inlet temperature 205℃. The encapsulated efficiency was 81.4%.The moisture, density, grain and solubility of the microencapsulated soybean lecithin were tested. The results showed a good solubility, the moisture content 3.15%, average particle size 417.0nm, suitability for long-term storage.The stability of the microencapsulated soybean lecithin was also tested and compared with lecithin powder, which results showed the moisture absorption having decreased 3.03%.