CN110786502A - Preparation method of low-hygroscopicity tremella polysaccharide microcapsule - Google Patents
Preparation method of low-hygroscopicity tremella polysaccharide microcapsule Download PDFInfo
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- 150000004676 glycans Chemical class 0.000 title claims abstract description 81
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- 238000001694 spray drying Methods 0.000 claims abstract description 22
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- 239000000843 powder Substances 0.000 claims abstract description 20
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 17
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- 229940035034 maltodextrin Drugs 0.000 claims abstract description 17
- 238000000502 dialysis Methods 0.000 claims abstract description 15
- 229910052901 montmorillonite Inorganic materials 0.000 claims abstract description 14
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 12
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 12
- 235000021119 whey protein Nutrition 0.000 claims abstract description 12
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 10
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 10
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 239000006228 supernatant Substances 0.000 claims abstract description 10
- 239000008367 deionised water Substances 0.000 claims abstract description 9
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
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- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 230000004913 activation Effects 0.000 claims abstract description 3
- 239000000284 extract Substances 0.000 claims description 17
- 238000005303 weighing Methods 0.000 claims description 13
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 claims description 12
- 239000012528 membrane Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
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- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
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- 239000003795 chemical substances by application Substances 0.000 description 1
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- 238000007791 dehumidification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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- 229920006395 saturated elastomer Polymers 0.000 description 1
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- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a preparation method of tremella polysaccharide microcapsules, which comprises the following steps of (1) preparing a tremella polysaccharide solution 1 with the weight percentage of 3-5% by weight by using deionized water, (2) adding α -amylase into the tremella polysaccharide solution 1 for activation to obtain a solution 2, (3) carrying out dynamic high-pressure micro-jet treatment on the solution 2, then placing the solution in distilled water for dialysis to obtain a solution 3, (4) preparing a maltodextrin aqueous solution with the weight percentage of 5-10%, adding nano-montmorillonite, uniformly dispersing, heating at 80-90 ℃ for 2-3 hours, centrifuging to obtain a supernatant, then adding whey protein to obtain a solution 4, (5) adding the solution 4 to the solution 3 according to the volume ratio of 1:1, uniformly mixing to obtain a solution 5, and (6) carrying out spray drying on the solution 5 to obtain tremella polysaccharide microencapsulated powder.
Description
(I) technical field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of tremella polysaccharide microcapsules
(II) technical background
Tremella fuciformis (Tremella fuciformis) as a traditional delicacy is popular among people due to delicious taste and rich nutrition, and has the reputation of 'crown in bacteria'. Tremella contains abundant Tremella polysaccharides, crude protein, amino acids, crude fiber, vitamins and minerals. The tremella polysaccharide has biological activity in various aspects of resisting tumor, resisting inflammation, improving immunity, delaying senility and the like. The edible fungi polysaccharide is utilized to develop functional food and nutritional preparation products, the added value of the edible fungi is improved, the market of edible fungi products is expanded, and the edible fungi polysaccharide is more and more valued by the domestic and foreign edible fungi industry.
The tremella polysaccharide extracts in the current market are all prepared by water extraction and alcohol precipitation, the purity of the products is low, and terpenoids and saponins are usually contained in addition to polysaccharides, so that microencapsulated powder of the extracts often has some poor characteristics, such as easy moisture absorption and caking, poor liquidity and the like. The main reasons are two aspects, on one hand, the components of the tremella polysaccharide extract are relatively complex and contain a large amount of water-soluble components, so that the critical relative humidity of the tremella polysaccharide microcapsule is low, and the tremella polysaccharide microcapsule can absorb moisture under the condition of low air humidity; on the other hand, the extract contains moisture-absorbing components such as saponin and polysaccharide, and a large number of polar groups such as hydroxyl groups contained in the components are easy to combine with the hydroxyl groups in water molecules, so that the combination effect of the tremella polysaccharide microcapsule and water is enhanced.
The tremella polysaccharide is embedded in the wall material by adopting a spray drying technology, so that air and moisture can be isolated, and active ingredients in the tremella polysaccharide are prevented from being oxidized. However, the tremella polysaccharide extract often contains sticky substances such as saccharides, tannin, mucilage and the like, so that the wall sticking phenomenon is easy to occur in the spray drying process. Wall sticking not only reduces the efficiency of spray drying and reduces yield, but also produces coke breeze and lumps which seriously affect product quality.
Patent CN 103784468A disclosesA process for preparing the sea-buckthorn polyose microcapsules includes such steps as embedding sea-buckthorn polyose in sodium octenyl succinate and β -cyclodextrin, spray drying to obtain said microcapsules, preparing the polyose microcapsules containing more hydroxy groups, and preparing the ganoderma spore polyose from said microcapsules by supercritical CO method2Fluid extraction of spore oil, water extraction, membrane concentration and spray drying of the extracted remainder to obtain ganoderma spore polysaccharide. The method does not embed ganoderan, and only adopts simple drying treatment, which causes direct contact between ganoderan and air, and influences storage stability.
Disclosure of the invention
The invention aims to solve the technical problem of providing a preparation method of low-hygroscopicity tremella polysaccharide microcapsules, which can improve the yield of the tremella polysaccharide microcapsules, reduce the hygroscopicity of the tremella polysaccharide microcapsules and overcome the caking phenomenon in the storage process of spray-dried particles.
The technical scheme of the invention is specifically explained as follows:
the invention provides a preparation method of tremella polysaccharide microcapsules, which comprises the following steps:
(1) weighing the tremella polysaccharide extract, dissolving the tremella polysaccharide extract in deionized water, and preparing into a tremella polysaccharide solution 1 with the weight of 3-5 wt%;
(2) adding α -amylase into the tremella polysaccharide solution 1 for activation to obtain a solution 2;
(3) carrying out dynamic high-pressure microjet treatment on the solution 2, wherein the homogenizing pressure is 80-110MPa, the treatment time is 2-5min, and then putting the solution into distilled water for dialysis to obtain a solution 3;
(4) preparing 5-10 wt% of maltodextrin aqueous solution, adding nano montmorillonite, wherein the feeding ratio of the maltodextrin aqueous solution to the nano montmorillonite is 100 mL: 0.05-0.1g, uniformly dispersing, heating at 80-90 ℃ for 2-3 h, centrifuging to obtain a supernatant, and adding whey protein, wherein the feed ratio of the supernatant to the whey protein is 100 mL: (0.03-0.05) g to give a solution 4;
(5) adding the solution 4 into the solution 3 according to the volume ratio of 1:1, and uniformly mixing to obtain a solution 5;
(6) and (3) carrying out spray drying on the solution 5 to obtain the tremella polysaccharide microencapsulated powder.
In the invention, the tremella polysaccharide extract, α -amylase, maltodextrin, nano montmorillonite and whey protein can all be commercially available products.
Preferably, in the step (2), the α -amylase is added in an amount of 10-20U/g (g represents the mass of the tremella polysaccharide extract substrate), and is activated at 34-38 ℃ for 50-60 minutes.
Preferably, in step (3), the dialysis conditions are: the cut-off molecular weight of the dialysis membrane is 10 kD-12 kD, and the dialysis membrane is placed in distilled water at 34-38 ℃ for dialysis for 36-48 h.
Preferably, in step (6), the spray drying conditions are: the air inlet temperature is 160-180 ℃, and the air outlet temperature is 70-80 ℃.
The advantages and the beneficial effects of the invention are as follows:
(1) the tremella polysaccharide is treated by combining dynamic high-pressure micro-jet with enzymolysis, so that the viscosity of the tremella polysaccharide solution can be reduced, the fluidity of the solution can be enhanced, and the yield of the tremella polysaccharide microcapsules can be improved.
The tremella polysaccharide is processed by combining dynamic high-pressure micro-jet with enzymolysis, on one hand, amylase is processed by the dynamic high-pressure micro-jet to be unfolded, free sulfydryl content is increased, total sulfydryl content is reduced, α -spiral content is reduced, amylase activity is obviously improved, on the other hand, the opening of tremella polysaccharide molecules is realized by high-speed shearing, vortex and hole action in the dynamic high-pressure micro-jet processing, molecular conformation is changed from ordered to disordered to cause degradation, and the tremella polysaccharide is more easily subjected to mechanical action of the dynamic high-pressure micro-jet and amylase enzymolysis due to the fact that more bonds are exposed after molecular chains are opened due to the existence of the amylase in the solution.
(2) The maltodextrin intercalated with the nano montmorillonite is added into the tremella polysaccharide solution, so that the maltodextrin not only can be used as an auxiliary material to reduce the hygroscopicity of spray-dried particles and the wall sticking rate, but also can be used as an anti-caking agent to prevent caking.
Specifically, the tremella polysaccharide has a softening point temperature in the spray drying process, and exists in a liquid-like jelly form when the drying temperature is higher than the glass transition temperature of the tremella polysaccharide; when the spray drying temperature is lower than the glass transition temperature, the glass state exists as a rigid glass state, so that the wall sticking property of the powder can be effectively reduced by increasing the glass transition temperature. The maltodextrin is used as a common spray drying auxiliary material, can improve the glass transition temperature of a spray drying matrix, and can further increase the glass transition temperature of the matrix by adding montmorillonite in an intercalation mode in the maltodextrin, so that the hygroscopicity of spray drying particles is reduced, and the wall sticking rate is reduced. In addition, the maltodextrin subjected to the nano-montmorillonite intercalation treatment has strong moisture resistance and small viscosity after moisture absorption, and can better overcome the agglomeration phenomenon in the storage process of spray-dried particles.
(IV) detailed description of the preferred embodiment
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto:
example 1:
(1) weighing 3g of tremella polysaccharide extract (purchased from Baishan Zu Bio Inc. of Zhejiang, other examples, and the like) and dissolving in 100g of deionized water to prepare tremella polysaccharide solution 1.
(2) To solution 1, α -amylase (available from Ningxia Seisakusho Co., Ltd., other examples) was added in an amount of 10U/g, and the mixture was activated at 34 ℃ for 50 minutes to obtain solution 2.
(3) And (3) carrying out dynamic high-pressure microjet treatment on the solution 2 at the homogenization pressure of 80MPa for 2min, and then dialyzing the solution with distilled water at the temperature of 34-38 ℃ (the cut-off molecular weight of a dialysis membrane is 10kD) for 48h to obtain a solution 3.
(4) Preparing 100mL of 5 wt% maltodextrin (purchased from Shanghai-sourced leaf Biotechnology Co., Ltd., other examples) aqueous solution, adding 0.05g of nano montmorillonite (purchased from Huate chemical Co., Ltd., Huate group, Zhejiang, other examples), performing ultrasonic dispersion for 30min, heating at 80 ℃ for 3h, centrifuging to obtain supernatant, and adding 0.05g of whey protein (purchased from Shanghai-sourced leaf Biotechnology Co., Ltd.) to obtain solution 4.
(5) Adding the solution 3 to the solution 4 according to the proportion of 1:1, and uniformly mixing to obtain a solution 5.
(6) And (3) carrying out spray drying on the solution 5, wherein the air inlet temperature is 160 ℃, and the air outlet temperature is 70 ℃, so as to obtain the tremella polysaccharide microencapsulated powder.
Example 2:
(1) weighing 5g of tremella polysaccharide extract, dissolving in 100mL of deionized water, and preparing into tremella polysaccharide solution 1.
(2) α -amylase was added at 20U/g, and the mixture was activated at 36 ℃ for 60 minutes to obtain solution 2.
(3) And (3) carrying out dynamic high-pressure microjet treatment on the solution 2 at the homogenization pressure of 110MPa for 5min, and then dialyzing the solution for 48h with distilled water at the temperature of 34-38 ℃ (the cut-off molecular weight of a dialysis membrane is 12kD) to obtain a solution 3.
(4) Preparing 100mL of 10% maltodextrin aqueous solution, adding 0.1g of nano montmorillonite, performing ultrasonic dispersion for 30min, heating at 90 ℃ for 2h, centrifuging to obtain supernatant, and adding 0.05g of whey protein to obtain solution 4.
(5) Adding the solution 3 to the solution 4 according to the proportion of 1:1, and uniformly mixing to obtain a solution 5.
(6) And (3) carrying out spray drying on the solution 5, wherein the air inlet temperature is 180 ℃, and the air outlet temperature is 80 ℃ to obtain the tremella polysaccharide microencapsulated powder.
Example 3:
(1) 5g of tremella polysaccharide extract (purchased from Baishan mountain Bio Inc. of Zhejiang) was weighed and dissolved in 100mL of deionized water to prepare tremella polysaccharide solution 1.
(2) α -amylase was added at a rate of 10U/g, and the mixture was activated at 35 ℃ for 55 minutes to obtain solution 2.
(3) And (3) carrying out dynamic high-pressure microjet treatment on the solution 2 at the homogenization pressure of 110MPa for 5min, and then dialyzing the solution for 48h with distilled water at the temperature of 34-38 ℃ (the cut-off molecular weight of a dialysis membrane is 12kD) to obtain a solution 3.
(4) Preparing 100mL of 5% maltodextrin aqueous solution, adding 0.05g of nano montmorillonite, performing ultrasonic dispersion for 30min, heating at 80 ℃ for 2h, centrifuging to obtain supernatant, and adding 0.05g of whey protein to obtain solution 4.
(5) Adding the solution 3 to the solution 4 according to the proportion of 1:1, and uniformly mixing to obtain a solution 5.
(6) And (3) carrying out spray drying on the solution 5, wherein the air inlet temperature is 160 ℃, and the air outlet temperature is 80 ℃ to obtain the tremella polysaccharide microencapsulated powder.
Comparative example 1:
(1) weighing 5g of tremella polysaccharide extract, dissolving in 100mL of deionized water, and preparing into tremella polysaccharide solution 1.
(2) 5% maltodextrin was prepared, and 0.05g of whey protein was added to obtain solution 2.
(3) Adding the solution 1 to the solution 2 according to the proportion of 1:1, and uniformly mixing to obtain a solution 3.
(4) And (3) carrying out spray drying on the solution 3, wherein the air inlet temperature is 160 ℃, and the air outlet temperature is 80 ℃ to obtain the tremella polysaccharide microencapsulated powder.
Comparative example 2
(1) Weighing 5g of tremella polysaccharide extract, dissolving in 100mL of deionized water, and preparing into tremella polysaccharide solution 1.
(2) And (3) carrying out dynamic high-pressure microjet treatment on the solution 1 at the homogenization pressure of 110MPa for 5min, and then dialyzing the solution with distilled water at the temperature of 34-38 ℃ (the cut-off molecular weight of a dialysis membrane is 12kD) for 48h to obtain a solution 2.
(3) Preparing 100mL of 5% maltodextrin, adding 0.05g of montmorillonite, ultrasonically dispersing for 30min, heating for 2h at 80 ℃, centrifuging to obtain supernatant, and adding 0.05g of whey protein to obtain a solution 3.
(4) Adding the solution 2 to the solution 3 according to the proportion of 1:1, and uniformly mixing to obtain a solution 4.
(5) And (3) carrying out spray drying on the solution 4, wherein the air inlet temperature is 160 ℃, and the air outlet temperature is 80 ℃ to obtain the tremella polysaccharide microencapsulated powder.
Comparative example 3
(1) Weighing 5g of tremella polysaccharide extract, dissolving in 100mL of deionized water, and preparing into tremella polysaccharide solution 1.
(2) α -amylase was added at a rate of 10U/g, and the mixture was activated at 35 ℃ for 55 minutes to obtain solution 2.
(3) Preparing 100mL of 5% maltodextrin, adding 0.05g of montmorillonite, ultrasonically dispersing for 30min, heating for 2h at 80 ℃, centrifuging to obtain supernatant, and adding 0.05g of whey protein to obtain a solution 3.
(4) Adding the solution 2 to the solution 3 according to the proportion of 1:1, and uniformly mixing to obtain a solution 4.
(5) And (3) carrying out spray drying on the solution 4, wherein the air inlet temperature is 160 ℃, and the air outlet temperature is 80 ℃ to obtain the tremella polysaccharide microencapsulated powder.
TABLE 1 microfluidization-Tremella polysaccharide molecular weight and viscosity after enzymolysis
| Sample (I) | Molecular weight | Viscosity (1% w/w, 100 s)-1) |
| Untreated Tremella polysaccharides | 50.89～70.89kDa | 2.75Pa·s |
| Solution 3 of example 1 | 10.13～12.56kDa | 1.03Pa·s |
| Solution 3 of example 2 | 9.98～11.29kDa | 0.98Pa·s |
| Solution 3 of example 3 | 10.24～11.57kDa | 0.96Pa·s |
| Solution 2 of comparative example 2 | 19.89～22.34 | 1.92Pa·s |
| Solution 2 of comparative example 3 | 22.34～25.87 | 2.26Pa·s |
TABLE 2 moisture absorption percentage of Tremella polysaccharide microcapsules
TABLE 3 Tremella polysaccharide microcapsule yield
| Group of | Yield (%) |
| Example 1 | 62.76 |
| Example 2 | 58.24 |
| Example 3 | 61.27 |
| Comparative example 1 | 42.52 |
| Comparative example 2 | 45.87 |
| Comparative example 3 | 44.23 |
Note:
(1) the molecular weight of the polysaccharide was determined by High Performance Gel Permeation Chromatography (HPGPC). Chromatographic conditions, wherein the chromatographic column is YMC PACK-Diol 200(300mm × 8.0mm ID, 5 μm, 20nm), and the mobile phase is distilled water; the flow rate is 0.8mL/min, and the column temperature is 30 ℃; the detector is a differential refraction detector; the amount of the sample was 20. mu.L. And (3) preparing the polysaccharide sample and the glucan standard substance before and after degradation into 5mg/mL solutions, and performing sample injection analysis respectively to obtain a linear equation. And substituting the retention time of the polysaccharide sample before and after degradation into a linear equation to calculate the relative molecular mass of the polysaccharide.
(2) And (3) measuring the viscosity of the tremella polysaccharide: and (3) placing the prepared sample on a rheometer test platform, and measuring by adopting a parallel plate with the diameter of 40mm, wherein the sample needs to be replaced in each test. Static rheology determination: at a temperature of 75 ℃ and at a shear rate of 0.1 to 1000s-1Change in apparent viscosity (η) of inner sample at frequency of 100s-1The viscosity was recorded as the apparent viscosity of the tremella polysaccharide.
(3) Moisture adsorption capacity of tremella polysaccharide microcapsule powder: weighing 6 parts of tremella polysaccharide microcapsule powder, 2.0g of each part, spreading the tremella polysaccharide microcapsule powder in a weighing bottle dried to constant weight, opening a cover, and placing the bottle in a dryer for dehumidification balance for more than 12 hours for later use. The 6 dryers containing constant humidity solutions of different saturated salts at the bottom were placed for 48h to allow the internal humidity to reach equilibrium. And (3) respectively placing the 6 parts of weighing bottles containing the tremella polysaccharide powder into 6 dryers containing different constant-humidity salt solutions, storing for seven days at 25 ℃, taking out the weighing bottles, precisely weighing, and calculating the moisture absorption rate.
(4) And (3) determining the yield of the tremella polysaccharide microcapsules: taking a certain amount of feed liquid (solution 5 of example, solution 3 of comparative example 1, and solution 4 of comparative examples 2 and 3), placing in a dry evaporation dish, carrying out water bath until the feed liquid is completely volatilized, drying at 100-105 ℃ for 3h, cooling, and weighing the mass of the feed liquid to obtain the mass of the powder. And (4) taking the feed liquid with the same mass for spray drying to obtain the spray dried powder. The mass of the spray-dried powder was precisely weighed, and the yield was calculated as the mass of the spray-dried powder/mass of the powder taken out × 100%.
Claims (4)
1. A preparation method of tremella polysaccharide microcapsules comprises the following steps:
(1) weighing the tremella polysaccharide extract, dissolving the tremella polysaccharide extract in deionized water, and preparing into a tremella polysaccharide solution 1 with the weight of 3-5 wt%;
(2) adding α -amylase into the tremella polysaccharide solution 1 for activation to obtain a solution 2;
(3) carrying out dynamic high-pressure microjet treatment on the solution 2, wherein the homogenizing pressure is 80-110MPa, the treatment time is 2-5min, and then putting the solution into distilled water for dialysis to obtain a solution 3;
(4) preparing 5-10 wt% of maltodextrin aqueous solution, adding nano montmorillonite, wherein the feeding ratio of the maltodextrin aqueous solution to the nano montmorillonite is 100 mL: 0.05-0.1g, uniformly dispersing, heating at 80-90 ℃ for 2-3 h, centrifuging to obtain a supernatant, and adding whey protein, wherein the feed ratio of the supernatant to the whey protein is 100 mL: (0.03-0.05) g to give a solution 4;
(5) adding the solution 4 into the solution 3 according to the volume ratio of 1:1, and uniformly mixing to obtain a solution 5;
(6) and (3) carrying out spray drying on the solution 5 to obtain the tremella polysaccharide microencapsulated powder.
2. The method according to claim 1, wherein the α -amylase is added in an amount of 10-20U/g in step (2), and the mixture is activated at 34-38 ℃ for 50-60 minutes.
3. The method of claim 1, wherein: in the step (3), the dialysis conditions are as follows: the cut-off molecular weight of the dialysis membrane is 10 kD-12 kD, and the dialysis membrane is placed in distilled water at 34-38 ℃ for dialysis for 36-48 h.
4. The method of claim 1, wherein: in the step (6), the spray drying conditions are as follows: the air inlet temperature is 160-180 ℃, and the air outlet temperature is 70-80 ℃.
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