Ph-sensitive starch-based microcapsule and its preparation method

Abstract

The present disclosure discloses a pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance and a preparation method thereof, and belongs to the field of preparation of starch-based hydrogel microcapsules. The method of the present disclosure comprises performing acid hydrolysis on starch to obtain acid-hydrolyzed carboxymethyl starch, mixing the acid-hydrolyzed carboxymethyl starch with xanthan gum to obtain a compounded solution of starch and colloid, adding an emulsifier and the fat-soluble substance, emulsifying to obtain an emulsion, and drying to obtain the microcapsule. The microcapsule prepared by the preparation method of the present disclosure is capable of resisting hydrolysis by gastric acid and enzymes in gastric juice and improving the bioavailability of core materials, namely the fat-soluble substances; has a release rate of only 20 to 40% in simulated gastric juice, while having a cumulative release rate of 80 to 95% in the upper digestive tract (simulated gastric juice and simulated intestinal juice) of a human body; solves the problems that the fat-soluble substance is poor in water solubility, prone to oxidation, low in oral availability and the like; can be added to products such as beverages and the like as a nutrient supplement or a food additive, and has wide application prospects.