Abstract
This study investigates the phenomenon of hollow microcapsule formation through simple heat treatment of soy 11s protein solution. Microscopies were used to monitor the morphological changes of proteins in the aqueous phase during fabrication; the corresponding changes in zeta potential, protein solubility and composition were examined. In the presence of 0.05 M sodium chloride, the 11s protein self-assembled into irregular flocs, which transformed into microgels or hollow microcapsules upon heating at 80 °C for 20 min. The key protein flocs-microcapsule transformation occurred within the first 60 s of heating and the microcapsules formed their perfect hollow spherical structure in 4 min of heating. A mechanism was proposed to describe the hollow structure formation in microcapsules. The samples with protein concentration of 2 g/L had more microgels formed, while those with 5 and 10 g/L protein was mainly composed of hollow microcapsules. It was found that as the particle radius approached the wall thickness, microgels formed instead of microcapsules.
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