In this paper,microcapsules containing lycopene were prepared by the complex coacervation method with soybean protein isolate (SPI) and chitosan (Ch) as wall material and the effects of the addition of various amounts of sodium carboxymethyl cellulose (CMC) on the encapsulation efficiency and properties of microcapsules were investigated.The results indicated that microcapsules with good dispersibility and an angle of repose of 50° were obtained with addition of 20 mg/mL CMC,which demonstrated reduced particle size and ζ potential and sharply increased microcapsule yield and encapsulation efficiency of 64.3％ and 74.2％ along with a release rate of 12.0％ compared with those without CMC.Thus,addition of CMC to the reaction system could increase the dispersibility,flowability,microcapsule yield and microencapsulation efficiency,and reduce the particle size,ζ potential and lycopene release rate in acidic medium of microcapsules in a dosedependent manner.Meanwhile,added CMC enhanced the stability of microcapsules upon exposure to 100 ℃.To conclude,addition of CMC to SPI-Ch coacervation system could greatly improve the processing performance of the resultant lycopene microcapsules.This study may lay a theoretical foundation for extending the applicability of lycopene in the food industry.%本研究以大豆分离蛋白和壳聚糖为壁材,通过复凝聚法制备番茄红素微胶囊,研究了在反应体系中添加不同质量浓度的羧甲基纤维素钠对番茄红素包埋性能及微胶囊各种性质的影响.结果发现加入20 mg/mL的羧甲基纤维素钠溶液后,制备的番茄红素微胶囊较为分散,粒径和ζ电位降低,微胶囊粉末的休止角为50°,包埋产率和效率分别急剧增加至64.3％和74.2％,释放率为12.0％,表明在反应体系中加入羧甲基纤维素钠可增加番茄红素微胶囊的分散性、流动性、包埋产率和包埋效率,降低微胶囊的粒径、ζ电位及芯材在酸性介质中的释放速率,且存在剂量-效应关系;另外,羧甲基纤维素钠的存在还增强了微胶囊在100℃高温下的稳定性.因此,在大豆分离蛋白-壳聚糖复凝聚体系中添加羧甲基纤维素钠可提高番茄红素微胶囊的加工特性.该研究为拓展番茄红素在食品中的应用提供了理论依据.
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