Abstract:

Arabic gum (GA) and maltodextrin (MD) were used as wall materials to prepare IgG microcapsules by
emulsified/spray drying, when soybean oil was used as the continuous medium. Using orthogonal array design, the optimal
technical parameters were etablished as follows: oil/water ratio 3:4, GA/MD ratio 1:2, 5% wall material, air inlet temperature
140 ℃. The micrencapsulation efficiency of microcapsules was 81.24% under the optimized conditions. Fine integrity and
compactness of microcapsules were observed using scanning electron microscopy (SEM). Infrared test results showed that
microencapsulated IgG retained the original structure and nutritional value. Model-fitting was used to study the release
kinetics of the microcapsules. The results indicated that the microcapsule release in simulated gastric and intestinal liquids
obeyed first-order equation.

Key words: bovine colostrums immunoglobulin G (IgG), microcapsule, FTIR, release kinetics