Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates

Abstract

ABSTRACTThis research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the optimum conditions for preparing microcapsules were as follows: maltodextrin as the wall material, the ratio of mackerel protein hydrolysates to microporous starch was 2.2:1, and solid concentration was 12% at a temperature of 200°C. The prepared microcapsules had lower water content, better fluidity and persistency. In addition, the microcapsules had less foul odor, higher acceptance, better shape, and more stability.

Keywords

• Mackerel
• protein hydrolysates
• microencapsulation
• stability
• physical properties