Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein

microencapsulation of bixin using high-amylose corn starch was carried out by the acidification method. bixin powders were characterized by differential scanning calorimetry (dsc), x-ray diffractometry (xrd), ft-ir spectrometry, color parameters, encapsulation efficiency, bixin release profile. in addition, the effect of whey protein (wp) on the microencapsulation process was investigated. the results obtained from dsc, x-ray diffraction and ft-ir spectrometry indicated that only in the samples prepared at 90 °c (b0wp90°c, b10wp90°c, and b20wp90°c) there was formation of crystalline structures, with melting temperatures at 117.2°, 105° and 104 °c, respectively. the possible interactions between bixin, wp and amylose starch are also discussed.