Preliminary preparation of the energy sustained release starch microspheres

Emulsion ionic cross-linking method was used to prepare energy sustained release starch microspheres in this study. In order to obtain high slowly digestible starch content, effects of the parameters on preparation processes were investigated. Three indicators such as microsphere morphology, encapsulation efficiency, SDS increase rate were used to evaluate the preparation processes.The results showed that with the increase of sodium alginate concentration, microspheres embedding rate increased, and SDS increase rate first increased and then decreased.With the increase of calcium carbonate content, microspheres embedding rate and SDS increase rate increased firstly and then decreased.Emulsifier adding was conducive to a good molding of the microspheroidal particles, microspheres embedding rate and SDS increase rate increased firstly and then decreased. With the adding of sodium alginate 1.4% ～ 1.6% , calcium carbonate 2.0% ～ 2.5% , and Span - 80 1.0‰ as emulsifier, the energy sustained release starch microspheres ware well developed into regular and perfect spherality with particle diameter of 100 ～ 140μm and embedding rate of more than 80% . Meanwhile, the SDS increase rate was more than 7%.