The mixture of soybean protein isolate-emulsified vitamin E emulsion and chitosan was incubated at 50 °C, 70 °C, and 90 °C for 12 h to check whether Maillard reaction could occur between the two polyelectrolytes during coacervation and its effects on the properties of resultant microcapsules. Color measurements and FTIR analysis revealed that Maillard reaction occurred during microencapsulation and was favored by higher coacervation temperatures. Coacervation at the three temperatures effectively reduced the aggregation and significantly increased the particle size and zeta potential of the microcapsules. The microencapsulation performance was promoted in higher temperatures and coacervation at 90 °C led to a yield of 89.15% compared with 56.30% of the control. Besides, the Maillard reaction-modified microcapsules exhibited better flowability, higher bulk density, and greater stability. It is concluded that the coacervation temperature is an important processing parameter to control the morphology and properties of microcapsules prepared by protein – polysaccharide coacervation.

将大豆分离蛋白乳化的维生素E乳液和壳聚糖的混合物分别在50°C，70°C和90°C下孵育12 h，以检查凝聚过程中两种聚电解质之间是否可能发生美拉德反应及其对性能的影响所得的微胶囊。颜色测量和FTIR分析表明，微囊化过程中发生了美拉德反应，并且较高的凝聚温度有利于该反应。在三个温度下的凝聚有效地减少了聚集并且显着增加了微胶囊的粒径和ζ电势。在更高的温度下，微囊化性能得到了提高，在90°C下凝聚产生了89.15％的产率，而对照组为56.30％。此外，美拉德反应改性微胶囊具有更好的流动性，更高的堆积密度和更大的稳定性。结论是凝聚温度是控制蛋白质-多糖凝聚制备微囊的形态和性质的重要工艺参数。