CN104368008A - Preparation method of capsule prepared from modified soybean protein - Google Patents
Preparation method of capsule prepared from modified soybean protein Download PDFInfo
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- CN104368008A CN104368008A CN201410674900.4A CN201410674900A CN104368008A CN 104368008 A CN104368008 A CN 104368008A CN 201410674900 A CN201410674900 A CN 201410674900A CN 104368008 A CN104368008 A CN 104368008A
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- Medicinal Preparation (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a preparation method of a capsule prepared from modified soybean protein, which comprises the steps of soybean protein preparation and protein modification. The invention improves the water solubility, water retention, gel property and viscosity of vegetable protein through chemical modification, cross-linking of polyhydroxy compound and protein, and interaction of transglutaminase and soybean protein, thus realizing the purpose of producing medicinal capsules by using the modified soybean protein to replace gelatin. The series of products have high nutritive value, are green and environment-friendly, have no toxicity or pollution, and can avoid some infectious diseases caused by animal gelatin. Meanwhile, the method has the characteristics of simple and convenient operation, low cost and easy control.
Description
Technical field
The invention belongs to protein-modified field, be specifically related to the preparation method that a kind of modified soy-bean protein prepares capsule.
Background technology
Different from protein renaturation (denatured protein can recover its native conformation and biological activity), " protein modified " refers to that structure based determines the principle of function, biochemical factors (as chemical reagent, enzyme preparation etc.) or physical factor (as heat, radiation, mechanical oscillation etc.) is utilized to make the amino acid residue of protein and polypeptide chain structure that certain change occur, and then cause protein macromolecule space structure and physicochemical property to change, the basis not affecting its nutritive value and safety obtains the process of better functional characteristic.
Capsule refers to the solid dosage forms made in empty hard capsule or soft capsule material by medicine splendid attire.Capsules adds by pharmagel cap that adjuvant refines, body two saves capsule shells and forms, and is mainly used in splendid attire solid drugs.The carrier of capsule is capsule, and mostly current material is animal gelatin.Easily cross-linking and curing reaction is there is, the therefore unsuitable easy moisture absorption of filled drug, air slaking because the volatile water hardening of gelatine capsule, water suction are softening, meet aldehyde material.And some believer of religion and vegetarian can resist gelatine capsule, simultaneously because animal inherently easily infectious animal source disease occurs.In recent years, due to " problem capsule " that illegal manufacturer utilizes industrial gelatine to produce, cause society panic greatly.Feng deputy chairman state of Chinese Medicine packaging association is flat just clearly to be represented: " progressively substituting animal capsule with plant capsule is solve the fundamental way that capsule pollutes persistent ailment ".Many countries have discarded gelatine capsule, therefore use plant capsule to replace gelatin to become the task of top priority.
Plant capsule main component is hydroxypropyl emthylcellulose (HPMC), and cellulose is the natural polymer that nature resource is the abundantest, and HPMC is raw material with short velveteen or wood pulp usually, makes through etherificate.But because its modification cost is high and cellulose products is nonnutritive, make it commercially accounting very little.Nowadays vegetable protein becomes novel direction, but its character is prepared capsule relative to gelatin and had a lot of deficiency, and the bottleneck therefore solving plant capsule development is the modification of vegetable protein.
Soybean protein has many advantages.Soy proteinaceous aminoacid composition is close with milk protein, and except methionine is lower slightly, all the other essential amino acids content are all abundanter, are vegetal complete protein.Nutritionally, can be of equal value with animal proteinum, on structure composition, the aminoacid also closest to human body protein forms.Soybean protein is not only of high nutritive value, and raw material is extensive, and has several functions characteristic, and decapacitation supplements outside needed by human energy, can also prevent some disease.Soybean protein, except trophic function, also has many processing characteristics, as emulsibility, water holding and holding oiliness, gelation and foaminess etc.This is functional its limitation within the specific limits, sometimes can not meet the particular/special requirement of certain food production.Carrying out chemical modification to protein side chain group is one of important method of Study on Protein structure and fuction; Another aspect, by the multiple active groups on protein molecule side chain, comprises carboxyl, hydroxyl, dredges base, phenolic group and amino etc., carry out chemical modification and be cross-linked, can widen its range of application.Therefore, protein chemistry modification has extremely important using value and meaning.
The existing many reports of Soybean Protein Modification research, but be mainly applied to food processing by simple physical modification, chemical modification and enzyme modification.Integrate the rare report of method of physics, chemistry and bio-modification.Particularly modified soy-bean protein carry out again chemical modification be applied to capsule for medicine produce have no report.
Summary of the invention
The invention provides the preparation method that a kind of modified soy-bean protein prepares capsule, be intended to so that Semen sojae atricolor Oleum Glycines side-product--bean cake is for raw material, produced the soybean protein with good aqueous solubility, retentiveness, gelation and viscosity by integrated technology modification, realize the object preparing capsule for medicine.
Modified soy-bean protein prepares a preparation method for capsule, it is characterized in that: this capsule series directly utilizes modified vegetable protein to produce; Described vegetable protein is modified soy-bean protein; Utilize the method for soybean protein chemical modification, comparatively low production cost, obtain the soybean protein glue with good aqueous solubility, retentiveness, gelation and viscosity, improve the stability of modified protein product quality, be applied in capsule preparation; Gained capsule carries out vacuum packaging, and under room temperature long term storage.
Comprise the following steps:
(1) bean cake was after pulverizing 80-100 mesh sieve, water is joined in the bean cake after pulverizing in the ratio of 9-11:1, PH to 8.4-8.6 is regulated after mixing, 190-210rpm stirs 0.8-1.2 hour, fermentation 11-13 hour is carried out in fermentation tank, get fermentation liquid centrifugal 18-22 minute under 7900-8100rpm, supernatant is spray-dried obtains modified soy-bean protein;
(2) step (1) gained modified soy-bean protein product is according to modified soy-bean protein: distilled water is the ratio mixing of 1:9-11, vacuum concentration is to 28-32% again, then the thickening agent, the plasticizer of 6-12%, the cross-linking agent of 0.2-0.4% that are equivalent to above-mentioned substance gross weight 3-6% is added, after 55-65 DEG C of insulation 110-130min, in drying at room temperature or after 48-52 DEG C of dry 45-50h drying at room temperature again, then conveniently technique prepares capsule; Or according to modified soy-bean protein: distilled water is the ratio mixing of 1:9-11, vacuum concentration is to modified soy-bean protein albumen again: water 26-28:73, then add be equivalent to above-mentioned substance gross weight 3-5% sodium alginate, the coagulant of 0.2-0.4%, the glycerol of 6-12%, the agar of 1-3% is after 55-65 DEG C of insulation 110-130min, dip gained glue and leave standstill 8-12s in 8-12% calcium chloride solution, drying at room temperature or prepare capsule in 50-55 DEG C of drying, gained capsule carries out vacuum packaging, and under room temperature long term storage.
Described a kind of modified soy-bean protein prepares the preparation method of capsule, it is characterized in that: the water described in step (1) is tap water.
Described vegetable protein is laboratory self-control modified soybean vegetable protein, prepares capsule method abundant raw material, cheap.Natural, nontoxic, pollution-free.
Described chemical modification is by chemical reaction in conjunction with the nontoxic polyol such as sodium alginate, cellulose, soluble starch, changes molecular composition and the size distribution of protein, and then improves the physicochemical properties such as the water solublity of protein, viscosity and toughness.
Described capsule is prepared as the production of capsule for medicine; Vacuum packaging is isolated water in air and oxygen, prevents the amount reproduction of microorganism, extends the shelf-life of modified protein product.
beneficial effect of the present invention:
The invention provides the preparation method that a kind of modified soy-bean protein prepares capsule.By the homemade soybean protein of chemical modification laboratory, obtain the modified soy-bean protein with good aqueous solubility, retentiveness, gelation and viscosity, realize the object preparing capsule for medicine.The advantage that this integrated technology produces modified soy-bean protein method is mainly: (1) takes full advantage of Renewable resource--by-product that Oleum Glycines is produced--bean cake; (2) product has good water solublity, retentiveness, gelation and viscosity, is applicable to the production of capsule for medicine; (3) use nontoxic chemical reagent and probiotic bacteria in producing, and can non-pollutant discharge be realized, therefore safety and environmental protection; (4) cost is low, high efficiency.
Detailed description of the invention
The said a kind of modified soy-bean protein of the present invention prepares the preparation method of capsule, further explains below in conjunction with specifically executing example, is intended to better explain content of the present invention, below executes example and does not limit the scope of the invention.Execute soybean protein used in example be following preparation following:
Bean cake was after pulverizing 80-100 mesh sieve, water is joined in the bean cake after pulverizing in the ratio of 9-11:1, PH to 8.4-8.6 is regulated after mixing, 190-210rpm stirs 0.8-1.2 hour, fermentation 11-13 hour is carried out in fermentation tank, get fermentation liquid centrifugal 18-22 minute under 7900-8100rpm, supernatant is spray-dried obtains modified soy-bean protein.
Embodiment 1
Spraying dry gained protein product is according to modified soy-bean protein: distilled water (1:10) mixes in vacuum concentration to 30%, then sodium alginate (5%), glycerol (12%), Gypsum Fibrosum preparata (0.3%) is added after 60 DEG C of insulation 120min, capsule is prepared after drying at room temperature, carry out vacuum packaging, and under room temperature long term storage.
This modified soy-bean protein prepares the capsule of gained, dissolubility >=30%, protein content >=55%, and retentiveness is fine, and better softness is faint yellow, free from extraneous odour.
Embodiment 2
Spraying dry gained protein product is according to modified soy-bean protein: distilled water (1:10) mixes in vacuum concentration to 30%, then sodium alginate (5%), ethylene glycol (12%), Gypsum Fibrosum preparata (0.3%) is added after 60 DEG C of insulation 120min, capsule is prepared after drying at room temperature, carry out vacuum packaging, and under room temperature long term storage.
This modified soy-bean protein prepares the capsule of gained, dissolubility >=28%, protein content >=51%, and retentiveness is fine, and better softness is faint yellow, free from extraneous odour.
Embodiment 3
Spraying dry gained protein product is according to modified soy-bean protein: distilled water (1:10) mixes in vacuum concentration to 30%, then add sodium alginate (5%), glycerol (12%), Gypsum Fibrosum preparata (0.3%), in 60 DEG C insulation 120min after, after drying at room temperature, capsule is prepared again after 50 DEG C of dry 48h, carry out vacuum packaging, and under room temperature long term storage.
This modified soy-bean protein prepares the capsule of gained, dissolubility >=21%, protein content >=52%, and retentiveness is fine, and better softness is faint yellow, free from extraneous odour.
Embodiment 4
Spraying dry gained protein product is according to modified soy-bean protein: distilled water (1:10) mixes in vacuum concentration to 30%, then sodium alginate (5%), ethylene glycol (12%), Gypsum Fibrosum preparata (0.3%) is added after 60 DEG C of insulation 120min, after 50 DEG C of dry 48h, prepare capsule after drying at room temperature, prepare capsule again, carry out vacuum packaging, and under room temperature long term storage.
This modified soy-bean protein prepares the capsule of gained, dissolubility >=24%, protein content >=53%, and retentiveness is fine, and better softness is faint yellow, free from extraneous odour.
Embodiment 5
Spraying dry gained protein product is according to modified soy-bean protein: distilled water (1:10) mixes in vacuum concentration to albumen: water (27:73), then sodium alginate (5%), aluminum chloride (0.3%), glycerol (12%), agar (3%) is added after 60 DEG C of insulation 120min, dip glue and leave standstill (10s) in 10% calcium chloride solution, drying at room temperature gained capsule carries out vacuum packaging, and under room temperature long term storage.
This modified soy-bean protein prepares the capsule of gained, dissolubility >=27%, protein content >=56%, and retentiveness is fine, and elasticity is better, faint yellow, free from extraneous odour.
Embodiment 6
Spraying dry gained protein product is according to modified soy-bean protein: distilled water (1:10) mixes in vacuum concentration to albumen: water (27:73), then sodium alginate (5%), aluminum chloride (0.3%), ethylene glycol (12%), agar (3%) is added after 60 DEG C of insulation 120min, dip glue and leave standstill (10s) in 10% calcium chloride solution, drying at room temperature gained capsule carries out vacuum packaging, and under room temperature long term storage.
This modified soy-bean protein prepares the capsule of gained, dissolubility >=23%, protein content >=50%, and retentiveness is fine, and elasticity is better, faint yellow, free from extraneous odour.
Embodiment 7
Spraying dry gained protein product is according to modified soy-bean protein: distilled water (1:10) mixes in vacuum concentration to albumen: water (27:73), then sodium alginate (5%), aluminum chloride (0.3%), glycerol (12%), agar (3%) is added after 60 DEG C of insulation 120min, dip glue and leave standstill (10s) in 10% calcium chloride solution, after 50 DEG C of dryings prepare capsule, carry out vacuum packaging in drying at room temperature gained capsule again, and under room temperature long term storage.
This modified soy-bean protein prepares the capsule of gained, dissolubility >=25%, protein content >=52%, and retentiveness is fine, and elasticity is better, faint yellow, free from extraneous odour.
Embodiment 8
Spraying dry gained protein product is according to modified soy-bean protein: distilled water (1:10) mixes in vacuum concentration to albumen: water (27:73), then sodium alginate (5%), aluminum chloride (0.3%), ethylene glycol (12%), agar (3%) is added after 60 DEG C of insulation 120min, dip glue and leave standstill (10s) in 10% calcium chloride solution, drying at room temperature gained capsule carries out vacuum packaging, and under room temperature long term storage.
This modified soy-bean protein prepares the capsule of gained, dissolubility >=28%, protein content >=55%, and retentiveness is fine, and elasticity is better, faint yellow, free from extraneous odour.
Claims (5)
1. modified soy-bean protein prepares a preparation method for capsule, it is characterized in that: comprise the following steps:
(1) bean cake was after pulverizing 80-100 mesh sieve, water is joined in the bean cake after pulverizing in the ratio of 9-11:1, PH to 8.4-8.6 is regulated after mixing, 190-210rpm stirs 0.8-1.2 hour, fermentation 11-13 hour is carried out in fermentation tank, get fermentation liquid centrifugal 18-22 minute under 7900-8100rpm, supernatant is spray-dried obtains modified soy-bean protein;
Step (1) gained modified soy-bean protein product is according to modified soy-bean protein: distilled water is the ratio mixing of 1:9-11, vacuum concentration is to 28-32% again, then the thickening agent, the plasticizer of 6-12%, the cross-linking agent of 0.2-0.4% that are equivalent to above-mentioned substance gross weight 3-6% is added, after 55-65 DEG C of insulation 110-130min, in drying at room temperature or after 48-52 DEG C of dry 45-50h drying at room temperature again, then conveniently technique prepares capsule; Or according to modified soy-bean protein: distilled water is the ratio mixing of 1:9-11, vacuum concentration is to modified soy-bean protein albumen again: water 26-28:73, then add be equivalent to above-mentioned substance gross weight 3-5% sodium alginate, the coagulant of 0.2-0.4%, the glycerol of 6-12%, the agar of 1-3% is after 55-65 DEG C of insulation 110-130min, dip gained glue and leave standstill 8-12s in 8-12% calcium chloride solution, drying at room temperature or prepare capsule in 50-55 DEG C of drying, gained capsule carries out vacuum packaging, and under room temperature long term storage.
2. a kind of modified soy-bean protein according to claim 1 prepares the preparation method of capsule, it is characterized in that: the water described in step (1) is tap water.
3. a kind of modified soy-bean protein described in prepares the preparation method of capsule, it is characterized in that: described vegetable protein is laboratory self-control modified soybean vegetable protein, prepares capsule method abundant raw material, cheap, natural, nontoxic, pollution-free.
4. a kind of modified soy-bean protein described in prepares the preparation method of capsule, it is characterized in that: described chemical modification is in conjunction with the nontoxic polyol such as sodium alginate, cellulose, soluble starch by chemical reaction, change the molecular composition of protein and size distribution, and then improve the physicochemical properties such as the water solublity of protein, viscosity and toughness.
5. a kind of modified soy-bean protein described in prepares the preparation method of capsule, it is characterized in that: described capsule is prepared as the production of capsule for medicine; Vacuum packaging is isolated water in air and oxygen, prevents the amount reproduction of microorganism, extends the shelf-life of modified protein product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105055366A (en) * | 2015-08-13 | 2015-11-18 | 武汉工程大学 | Modified soybean protein empty capsule material and preparation method thereof |
| CN109105868A (en) * | 2018-10-29 | 2019-01-01 | 铜陵美子园农特产品加工有限公司 | A kind of chilli sauce by soybean preparation method full of nutrition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103436577A (en) * | 2013-03-14 | 2013-12-11 | 泰安瑞泰纤维素有限公司 | Integrated method for directly producing modified soybean protein from soybean meal |
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| CN105055366B (en) * | 2015-08-13 | 2017-12-26 | 武汉工程大学 | A kind of modified soy-bean protein Capsules material and preparation method thereof |
| CN109105868A (en) * | 2018-10-29 | 2019-01-01 | 铜陵美子园农特产品加工有限公司 | A kind of chilli sauce by soybean preparation method full of nutrition |
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