Abstract The whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules were prepared by spray drying in this work. Results from Fourier transform infrared spectra (FT-IR) showed that WPI-CH microcapsules were successfully obtained by forming the hydrogen bonds between WPI and chlorophyll, which resulted in shifting of the absorption band at 1074 cm−1 to 1078 cm−1 with a new absorption band revealed in 1049 cm−1. Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of WPI-CH microcapsules were investigated. The result revealed that the moisture content of WPI-CH (20% addition) microcapsule was decreased by 21.1% with the inlet air drying temperature increased from 120 to 180 °C. Moreover, the encapsulation efficiency and solubility of chlorophyll were enhanced by 3.78% and 7.79%, respectively. Furthermore, DPPH scavenging capacity of WPI-CH microcapsules under different addition of chlorophyll were increased from 42.9% to 74.3%, 52.7%–82.7% and 71.8%–85.3%, respectively.

中文翻译：

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进风干燥温度对分离乳清蛋白-羽衣甘蓝叶绿素（WPI-CH）微胶囊理化性质和抗氧化活性的影响

摘要 本研究采用喷雾干燥法制备乳清分离蛋白-羽衣甘蓝叶叶绿素(WPI-CH)微胶囊。傅里叶变换红外光谱 (FT-IR) 结果表明，WPI-CH 微胶囊是通过在 WPI 和叶绿素之间形成氢键而成功获得的，这导致 1074 cm-1 的吸收带向 1078 cm-1 移动，在 1049 cm-1 中显示出新的吸收带。研究了进气干燥温度对WPI-CH微胶囊理化性质和抗氧化活性的影响。结果表明，随着进风干燥温度从120℃提高到180℃，WPI-CH（添加20%）微胶囊的水分含量降低了21.1%。此外，叶绿素的包封率和溶解度分别提高了3.78%和7.79%。