Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross‐linked Proteins

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Abstract
To improve the storage stability and achieve controlled release, fish oil containing docosahexaenoic acid was encapsulated using double emulsification and subsequent enzymatic gelation method, using microbial transglutaminase cross‐linked proteins. Isolated soy protein was selected as a wall material because it showed better emulsion stability and higher reactivity with MTGase than other proteins. Microcapsules prepared by this method showed a high stability against oxygen and a low water solubility, which subsequently resulted in sustained release of fish oil. Results indicate that this microencapsulation process is suitable for preparing protein‐based microcapsules containing sensitive ingredients for controlled release and stability improvement.