Preparation of Wheat Germ Oil Microcapsules

Abstract

Abstract: Wheat germ oil was microencapsulated through emulsification with sucrose ester and monoglyceride and subsequent spray drying using soybean protein isolate and maltodextrin as wall materials. The structure of microcapsulates was observed using a scanning electron microscope (SEM) and the quality of products was tested and analyzed. The optimal process conditions were determined by one-factor-at-a-time design and response surface methodology to be homogenization pressure of 34 MPa, inlet air temperature of 181 ℃ and feeding pump speed of 7.6 mL/min. High quality and fine surface structure of the microcapsules obtained under these conditions were observed, and the encapsulation efficiency pf wheat germ oil was 88.03%.

Key words: wheat germ oil, microencapsulation, homogenization, spray drying

CLC Number:

TS225.6

References

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