Preparation and characterization of Sparassis latifolia β-glucan microcapsules

In order to effectively protect the biological activity of β-glucan, improve its stability, and realize its high-value utilization, single-factor test and orthogonal test were carried out to optimize the microencapsulation conditions of β-glucan prepared using spray drying method. The β-glucan microcapsules were characterized by scanning electron microscopy, thermogravimetric analysis, Fourier-transform infrared spectroscopy, and laser particle size analyzer. The results showed that the optimal microencapsulation conditions were as follows: maltodextrin and whey protein with a mass ratio of 1:2, core and wall material with a mass ratio of 1:2, and monoglyceride and core material with a mass percentage of 0.3. Under these conditions, the powder yield and embedding rate of β-glucan microcapsules were 47.32 ± 0.58% and 86.76 ± 1.19%, respectively. The preparation technique was proved to be stable. The β-glucan microcapsules were spherical particles, with the characteristics of a smooth surface, no cracks. The particle size of microcapsules was smaller, and its Dv (50) was 8.43 µm. The distribution of microcapsules was more uniform, and its uniformity was 0.503. The good embedding performance and high thermal stability can effectively protect the biological activity of the core material.