Optimization on preparation technology of perilla seed oil microcapsules by response surface methodology

Perilla seed oil microcapsules were prepared by complex coacervation method using peach gum and whey protein isolate as composite wall materials and transglutaminase as curing agent. The optimum preparation conditions of perilla seed oil microcapsule were determined by single factor experiment and response surface methodology: the mass fraction of wall material was 2.0%, the mass ratio of peach gum to whey protein isolate was l:l.49, the pH value of complex coacervation was 3.85, the reaction temperature was 25.l2C, the reaction time was 30min, the stirring speed was 450r/min, and the dosage of curing agent was 0.25g:lg. The experimental results showed that the microencapsulation can inhibit the oxidation of perilla seed oil.