Preparation and Characterization of Gelatin/CMC Microcapsule by Complex Coacervation

摘要

Capsaicin microencapsules were prepared by complex coacervation with gelatin and carboxymethyl cellulose (CMC). The process conditions were optimized by Orthogonal design on the base of single factor test. As wall material concentration (WMC), gelatin/CMC rate(GCR), core/wall rate(CWR) and pH, are 1%, 9:1, 1:1 and 4.5-4.6 respectively, the encapsulation yield is 92.53% and efficiency is 91.23%. The analysis of capsaicin microcapsule showed that water content is 3.12％ and the repose angle is 43.8°. The microcapsule particle and microstructure were valued by scanning electron microscope (SEM). FT-IR spectrum proved that the coacervate is formed successfully.