Study on micro-encapsulation of reduced glutathione

doi:10.13386/j.issn1002-0306.2012.15.081

Study on micro-encapsulation of reduced glutathione[J]. Science and Technology of Food Industry, 2012, (15): 242-244. DOI: 10.13386/j.issn1002-0306.2012.15.081

Citation:

Study on micro-encapsulation of reduced glutathione[J]. Science and Technology of Food Industry, 2012, (15): 242-244. DOI: 10.13386/j.issn1002-0306.2012.15.081

Citation:

Study on micro-encapsulation of reduced glutathione[J]. Science and Technology of Food Industry, 2012, (15): 242-244. DOI: 10.13386/j.issn1002-0306.2012.15.081

Study on micro-encapsulation of reduced glutathione

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Spray drying was applied to prepare microencapsulated glutathione, adopted corn germ as the main raw material, glutathione as core-material and arabic gum and gelatin as wall-material.Optimization of microencapsulated was carried out through mono-factor and orthogonal experiments:the optimum ratio of arabic gum and gelatin was 3:2, the solids concentration was 20%, the proportion of wall-material to core-material was 1:20, the microencapsulating rate could be up to 83.28%.

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Science and Technology of Food Industry

Study on micro-encapsulation of reduced glutathione

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