Abstract: The releasing properties of functional whey poly-peptides after micro encapsulation were studied. Many factors were involved, especially for Time and Temperature of reaction and pH value and Ultrasound besides, the initial release time after the micro-capsules completely dissolved was studied. For different factors, different methods were carried out. The solubility was measured to test the affection time and temperature on the release quality, while the protein was quantified by Coomassie BrilliantBlue G-250 Method. The results showed that the best time of reaction will be 120s and the best temp. will be 75℃.Then releasing property wouldl be better when pH value increased.
Keywords:Whey poly-peptides; Micro encapsulation; Solubility ; Releasing property; Ultrasound