Goose fat liver is riched in unsaturated fatty acid, especially lecithin, which has important nutrition value. But lecithin is easily oxidizeable, and the fat-soluble properties of goose fat liver limits its application as a nutrition additive. Microencapsulation can prevent goose fat liver from oxidation and deterioration. In this study, goose fat liver was microencapsulated using complex coacervation of gelatin/gum arabic, transglutaminase (TG) as a cross-linking agent. The preparation technology and ability to antioxidation were studied. Preparation of microcapsules was investigated and the optimal parameters were found as follows: pH 4.7, the ratio of gelatin to gum Arabic was 1:1, colloid concentration was 1.2%, the ratio of core to wall was 1:2, stirring speed was 300-400 r/min, at these conditions microcapsules were smooth, uniform, spherical and multinuclear. The ratio of TG to gelatin was 25U/g gelatin and it solidified the microcapsules for four hours. The optimal amount of anrioxidant was: vitamin E 1000 mg/kg and TBHQ 500 mg/kg. After keeping in 80� water base for 90 min, the morphology of microcapsules did not change; the retention rate of lecithin was 94.71%; and microcapsules were stable. Double encapsulation of complex coacervation microcapsules was investigated. Results showed that: double encapsulation by millard reaction product can protect goose fat liver from oxidation and reserves the functional ingredients of goose fat liver. After storage at 45� for 15 days, the retention rate of lecithin in double encapsulated microcapsules was 92.56%. Microcapsules after double encapsulated by maltodextrin and gum Arabic were shrunken; microcapsules after double encapsulated by millard reaction products were smooth, compact and integral and no holes or cracks were found. Physical properties of double encapsulated microcapsules were studied. The moisture was 4.08�0.05%, the density was 0.54�0.06 g/ml, and the repose angle was 36.7��0.9�.

Study on microencapsulation of goose fat liver with considerable amounts of lecithin

239th National Meeting (2010)

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