CN111642772A - 一种以燕麦蛋白为壁材的微胶囊制备方法 - Google Patents
一种以燕麦蛋白为壁材的微胶囊制备方法 Download PDFInfo
- Publication number
- CN111642772A CN111642772A CN201910158842.2A CN201910158842A CN111642772A CN 111642772 A CN111642772 A CN 111642772A CN 201910158842 A CN201910158842 A CN 201910158842A CN 111642772 A CN111642772 A CN 111642772A
- Authority
- CN
- China
- Prior art keywords
- oat protein
- solution
- wall material
- preparation
- gellan gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000463 material Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000003094 microcapsule Substances 0.000 title abstract description 16
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 14
- 239000000216 gellan gum Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 25
- 239000000499 gel Substances 0.000 claims description 15
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 239000012460 protein solution Substances 0.000 claims description 5
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 4
- 238000004925 denaturation Methods 0.000 claims description 4
- 230000036425 denaturation Effects 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims 1
- 108010010803 Gelatin Proteins 0.000 claims 1
- 239000005913 Maltodextrin Substances 0.000 claims 1
- 229920002774 Maltodextrin Polymers 0.000 claims 1
- 239000001768 carboxy methyl cellulose Substances 0.000 claims 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims 1
- 229940105329 carboxymethylcellulose Drugs 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 239000008273 gelatin Substances 0.000 claims 1
- 229940014259 gelatin Drugs 0.000 claims 1
- 229920000159 gelatin Polymers 0.000 claims 1
- 235000019322 gelatine Nutrition 0.000 claims 1
- 235000011852 gelatine desserts Nutrition 0.000 claims 1
- 229940035034 maltodextrin Drugs 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229960000292 pectin Drugs 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 229940083466 soybean lecithin Drugs 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 239000013543 active substance Substances 0.000 abstract 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract 1
- 230000004071 biological effect Effects 0.000 abstract 1
- 239000002775 capsule Substances 0.000 abstract 1
- 238000009792 diffusion process Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000007613 environmental effect Effects 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000000873 masking effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000011162 core material Substances 0.000 description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 239000006285 cell suspension Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005354 coacervation Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229950011392 sorbitan stearate Drugs 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 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
- 239000011782 vitamin Substances 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- 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
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及一种燕麦蛋白壁材的制备方法，所述燕麦蛋白壁材是将一定质量比的燕麦蛋白、结冷胶、GDL或CaCl2溶液混合制备凝胶壁材。本发明还提供了燕麦蛋白壁材的制备方法。本发明利用燕麦蛋白、结冷胶、GDL或CaCl2溶液混合物作为壁材，可以有效减少活性物质对外界环境因素(如光、氧、水)的反应；减少心材向环境的扩散；控制心材在模拟胃肠内的释放；掩蔽心材的异味；保护心材的物理化学性质和生物活性等。可以使纯天然的风味配料、生物活性物质融入食品体系，并能保持其活性，它可以使许多传统的工艺过程得到简化，同时它也使许多用通常技术手段无法解决的工艺问题得到解决。并且，本发明壁材制备得到的微胶囊具有颗粒均匀、囊壁致密、包埋率高、稳定性好、释放性能好等优点。
Description
技术领域
本发明涉及食品技术领域，更确切地说是涉及一种以燕麦蛋白为壁材的微胶囊制备方法。
背景技术
微胶囊技术是把分散均匀的固体物质颗粒、液滴或气体完全包封在一层膜中，形成微胶囊的一种技术。目前微胶囊化的常用方法已达200多种，较成熟的微胶囊化的技术主要有喷雾干燥、挤压法、分子包埋法、聚合法、凝聚法以及物理吸附法等。喷雾干燥法是一种较早采用且很适用的制备微胶囊的方法，经过近半个世纪的发展，该技术已很成熟，市场占有率高。在选用微胶囊壁材时，一般要求材料性能稳定、安全无毒、无刺激性、无异味能与芯材相容但不发生化学反应具备适当的渗透性、溶解性等，且壁材溶液符合高浓度和低粘度的要求。常选用一环糊精、阿拉伯胶、蛋白质、淀粉及其衍生物作为喷雾干燥法制备微胶囊产品的壁材。壁材的加入往往会影响食品的品质，例如油炸、煮制等加热时产生糊焦气味，食品苦味增加，杂气大，具有强烈的刺激性等，从而限制其在食品加工的应用。因此，有必要寻找新型壁材原料以解决上述问题，使得壁材的加入既不影响食品的口感，又能使包埋的芯材成分有效释放出来，提高食品的品质。
现有申请号为CN201110428977.X的中国专利申请文献中公开了一种以变性淀粉和醇溶蛋白为壁材制备粉末油脂的工艺。以玉米醇溶蛋白与变性淀粉混合，加入脱水山梨酸硬脂酸醋均匀混合，将其制成微胶囊化粉末油脂。但目前对于以燕麦蛋白作为壁材应用于微胶囊上的研究尚未发现。
发明内容
本发明针对上述问题，提供了一种既不影响食品的口感，又能使包埋的芯材成分有效释放出来的微胶囊壁材以及由该微胶囊壁材制备得到的高效、贮藏稳定性好的微胶囊。
本发明解决其技术问题是采取以下技术方案实现的：
一种燕麦蛋白凝胶壁材的制备主要包括燕麦蛋白的制备及处理、GDL或CaCl2溶液的添加制备凝胶两个步骤：
(1)燕麦蛋白的制备及处理：按比例配制燕麦蛋白，并在室温下搅拌过夜，使用1mol/LNaOH将溶液调节至pH＝8。将燕麦蛋白溶液密封在玻璃瓶中并在110-120℃(高于变性温度)下在油浴中加热10-20分钟，冷却至室温备用。
(2)凝胶的制备：将上述步骤一的溶液与8-15％(w/w，蛋白质干重)的GDL或CaCl2(10-30mM)溶液液均匀混合后，静置24h，形成凝胶。
具体实施方式
为进一步公开而不是限制本发明，以下结合实例对本发明作进一步的详细说明。
实施例1：一种燕麦蛋白凝胶壁材的制备
本实施例涉及的一种燕麦蛋白凝胶壁材的制备主要包括燕麦蛋白的制备及处理、GDL或CaCl2溶液的添加制备凝胶两个步骤：
(1)燕麦蛋白的制备及处理：配制燕麦蛋白(7％，w/v)5ml，并在室温下搅拌过夜，使用1mol/LNaOH将溶液调节至pH＝8，半小时后再次用1mol/LNaOH将溶液调节至pH＝8。将燕麦蛋白溶液密封在玻璃瓶中并在115℃(高于变性温度)下在油浴中加热15分钟，冷却至室温备用。
(2)凝胶的制备：将上述步骤一的溶液与8-15％(w/w，蛋白质干重)的GDL或CaCl2(10-30mM)溶液液均匀混合后，静置24h，形成凝胶。
实施例2：一种燕麦蛋白-结冷胶为壁材的微胶囊的制备
本实施例涉及的一种燕麦蛋白-结冷胶为壁材的微胶囊的制备主要包括燕麦蛋白的制备及处理、结冷胶溶液的制备、混合溶液的制备、核心材料制备、燕麦蛋白-结冷胶凝胶小球的制备五个步骤：
(1)燕麦蛋白的制备及处理：配制燕麦蛋白(9％，w/v)，并在室温下搅拌过夜，然后使用1mol/LNaOH将溶液调节至pH＝8。将燕麦蛋白溶液密封在玻璃瓶中并在115℃(高于变性温度)的油浴中加热15分钟，冷却至室温，备用。
(2)结冷胶溶液的制备：将结冷胶加入蒸馏水中制备成0.45％(w/v)的结冷胶溶液，备用。
(3)混合溶液的制备：将上述步骤一的溶液与上述步骤二的溶液根据体积4∶1，搅拌1000rpm和20℃的情况下混合这两个的溶液，备用。
(4)核心材料制备：用核黄素，保加利亚乳杆菌和淀粉酶作为代表维生素，益生菌和酶的三种模型。
对于保加利亚乳杆菌悬浮液制备，将甘油储备细胞涂布在MRS琼脂培养基上。在厌氧条件下于37℃孵育48小时后，选择一个单菌落并在20mLMRS肉汤中37℃厌氧培养24小时。细胞在制备细胞悬液之前至少进行三次继代培养。将20mL保加利亚乳杆菌培养物以1800rpm离心5分钟以收集细胞，然后将细胞悬浮于5mLMRS肉汤中以获得细胞悬液(9107CFU/mL)。
装载有生物活性化合物的凝胶小球通过分散核黄素(基于蛋白质的干重计为5％，w/w)，淀粉酶(基于蛋白质的干重的9％，w/w)和保加利亚乳杆菌悬浮液(1/6，v/v，基于蛋白质溶液的体积)在室温下作为核心材料，与7％(w/v)的燕麦蛋白混合备用。
(5)燕麦蛋白-结冷胶凝胶微胶囊的制备：采用同轴喷嘴，用内、外喷嘴直径0.4和1.2mm将上述步骤四溶液与上述步骤三溶液以30mL/h的速率的方法制备，通过将外液和内液滴入凝固浴(0.05mol/L，CaCl2)中，将所得珠粒用蒸馏水水收集并洗涤3次。
以上所述实施例的各技术特征可以进行任意的组合，为使描述简洁，未对上述实施例中的各个技术特征所有可能的组合都进行描述，然而，只要这些技术特征的组合不存在矛盾，都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明保护范围。因此，本发明专利的保护范围应以所附权利要求为准。
Claims (6)
1.一种燕麦蛋白壁材的制备方法，其特征在于，所述方法具体步骤如下：
(1)燕麦蛋白的制备及处理：按比例配制燕麦蛋白，并在室温下搅拌过夜，使用碱液调节溶液pH。将燕麦蛋白溶液密封在玻璃瓶中并在一定温度(高于变性温度)下在油浴中加热一定时间，冷却至室温备用。
(2)凝胶的制备：将上述步骤一的溶液中加入一定比例的GDL(w/w，蛋白质干重)或CaCl2溶液，均匀混合后，静置24小时，形成凝胶。
(3)燕麦蛋白-结冷胶制备：将上述步骤一的溶液中加入一定比例的结冷胶(w/v)，均匀混合，形成凝胶。
2.根据权利要求1所述方法，其特征在于，所述步骤1中的燕麦蛋白的制备及处理中除燕麦蛋白外也可添加结冷胶、果胶、大豆卵磷脂、麦芽糊精、羧甲基纤维素、明胶中的一种或几种。
3.根据权利要求1所述方法，其特征在于，所述步骤(1)中的碱液为食品级NaOH，浓度为1-3mol/L，调节溶液pH为8。
4.根据权利要求1所述方法，其特征在于，所述步骤(1)中燕麦蛋白溶液油浴温度为110-120℃，时间为10-20min。
5.根据权利要求1所述方法，其特征在于，所述步骤(2)中GDL的百分含量为8-15％；CaCl2的浓度为10-30mM。
6.根据权利要求1所述方法，其特征在于，所述步骤(3)中结冷胶的百分含量为0.05％-0.3％。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910158842.2A CN111642772A (zh) | 2019-03-04 | 2019-03-04 | 一种以燕麦蛋白为壁材的微胶囊制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910158842.2A CN111642772A (zh) | 2019-03-04 | 2019-03-04 | 一种以燕麦蛋白为壁材的微胶囊制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111642772A true CN111642772A (zh) | 2020-09-11 |
Family
ID=72340537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910158842.2A Pending CN111642772A (zh) | 2019-03-04 | 2019-03-04 | 一种以燕麦蛋白为壁材的微胶囊制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111642772A (zh) |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1812121A1 (de) * | 2004-11-17 | 2007-08-01 | Henkel Kommanditgesellschaft Auf Aktien | Kosmetische und dermatologische zusammensetzungen zur behandlung reifer haut |
| EP2086348A2 (en) * | 2006-06-28 | 2009-08-12 | Casey, Paul | Protein and fiber containing dietary supplement |
| CN101724623A (zh) * | 2009-12-14 | 2010-06-09 | 内蒙古农业大学 | 干酪乳杆菌Zhang微胶囊及其制备方法与它们的用途 |
| US20100196577A1 (en) * | 2009-02-03 | 2010-08-05 | Tropicana Products, Inc. | Microencapsulated citrus phytochemicals comprising citrus limonoids and application to sports drinks |
| US20100298191A1 (en) * | 2006-05-05 | 2010-11-25 | Denome Frank William | Functionalized Substrates Comprising Perfume Microcapsules |
| US20100303969A1 (en) * | 2008-12-30 | 2010-12-02 | Philip Morris Usa Inc. | Dissolvable Films Impregnated with Encapsulated Tobacco, Tea, Coffee, Botanicals, and Flavors for Oral Products |
| WO2011117738A2 (en) * | 2010-03-26 | 2011-09-29 | Philip Morris Products S.A. | Solid flavor encapsulation by applying complex coacervation and gelation technology |
| CN104398488A (zh) * | 2014-11-21 | 2015-03-11 | 天津科技大学 | 一种含有生姜精油的山药淀粉胶囊壳及其制备方法 |
| CN104543611A (zh) * | 2015-01-09 | 2015-04-29 | 东北农业大学 | 乳清蛋白与还原性低聚糖美拉德产物作为微胶囊壁材及包埋益生菌的应用 |
| CN105878209A (zh) * | 2016-05-13 | 2016-08-24 | 西宁鑫沃化工有限公司 | 一种植物蛋白的空心胶囊及其制备方法 |
| CN105941821A (zh) * | 2016-05-09 | 2016-09-21 | 福州大学 | 一种制备燕麦球蛋白酸性凝胶的方法 |
| CN106036632A (zh) * | 2016-06-20 | 2016-10-26 | 仇颖莹 | 一种橄榄微胶囊的制备方法 |
| US20160309762A1 (en) * | 2014-12-01 | 2016-10-27 | The Governors Of The University Of Alberta | Oat protein gels |
| CN108659240A (zh) * | 2018-04-04 | 2018-10-16 | 山东大学 | 一种基于烷基聚葡糖苷的可控缓释绿色凝胶及其制备方法与应用 |
-
2019
- 2019-03-04 CN CN201910158842.2A patent/CN111642772A/zh active Pending
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1812121A1 (de) * | 2004-11-17 | 2007-08-01 | Henkel Kommanditgesellschaft Auf Aktien | Kosmetische und dermatologische zusammensetzungen zur behandlung reifer haut |
| US20100298191A1 (en) * | 2006-05-05 | 2010-11-25 | Denome Frank William | Functionalized Substrates Comprising Perfume Microcapsules |
| EP2086348A2 (en) * | 2006-06-28 | 2009-08-12 | Casey, Paul | Protein and fiber containing dietary supplement |
| US20100303969A1 (en) * | 2008-12-30 | 2010-12-02 | Philip Morris Usa Inc. | Dissolvable Films Impregnated with Encapsulated Tobacco, Tea, Coffee, Botanicals, and Flavors for Oral Products |
| US20100196577A1 (en) * | 2009-02-03 | 2010-08-05 | Tropicana Products, Inc. | Microencapsulated citrus phytochemicals comprising citrus limonoids and application to sports drinks |
| CN101724623A (zh) * | 2009-12-14 | 2010-06-09 | 内蒙古农业大学 | 干酪乳杆菌Zhang微胶囊及其制备方法与它们的用途 |
| WO2011117738A2 (en) * | 2010-03-26 | 2011-09-29 | Philip Morris Products S.A. | Solid flavor encapsulation by applying complex coacervation and gelation technology |
| CN104398488A (zh) * | 2014-11-21 | 2015-03-11 | 天津科技大学 | 一种含有生姜精油的山药淀粉胶囊壳及其制备方法 |
| US20160309762A1 (en) * | 2014-12-01 | 2016-10-27 | The Governors Of The University Of Alberta | Oat protein gels |
| CN104543611A (zh) * | 2015-01-09 | 2015-04-29 | 东北农业大学 | 乳清蛋白与还原性低聚糖美拉德产物作为微胶囊壁材及包埋益生菌的应用 |
| CN105941821A (zh) * | 2016-05-09 | 2016-09-21 | 福州大学 | 一种制备燕麦球蛋白酸性凝胶的方法 |
| CN105878209A (zh) * | 2016-05-13 | 2016-08-24 | 西宁鑫沃化工有限公司 | 一种植物蛋白的空心胶囊及其制备方法 |
| CN106036632A (zh) * | 2016-06-20 | 2016-10-26 | 仇颖莹 | 一种橄榄微胶囊的制备方法 |
| CN108659240A (zh) * | 2018-04-04 | 2018-10-16 | 山东大学 | 一种基于烷基聚葡糖苷的可控缓释绿色凝胶及其制备方法与应用 |
Non-Patent Citations (2)
| Title |
|---|
| 李健: "超声波改性燕麦球蛋白的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 李琳琳: "燕麦球蛋白的凝胶特性研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rathore et al. | Microencapsulation of microbial cells | |
| CN112544977B (zh) | 一种多层包被益生菌微胶囊的制备方法 | |
| CN101461534B (zh) | 一种含有茶多酚纳米脂质体的抗氧化明胶膜的制备方法 | |
| AU780513B2 (en) | Sensitive substance encapsulation | |
| Zhao et al. | Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure | |
| CN103275962B (zh) | 一种微生物发酵前包被微胶囊的制备方法 | |
| Quek et al. | Photo-crosslinkable microcapsules formed by polyelectrolyte copolymer and modified collagen for rat hepatocyte encapsulation | |
| CN110432496A (zh) | 双壁多孔微胶囊益生球及其制备方法 | |
| Prakash et al. | Preparation and in vitro analysis of microencapsulated genetically engineered E. coli DH5 cells for urea and ammonia removal | |
| CN106723233A (zh) | 以蛋白聚集体‑多糖为壁材的益生菌微胶囊及制备方法 | |
| CN111067096B (zh) | 一种包埋叶黄素的多孔淀粉微胶囊及其制备方法 | |
| Hu et al. | Improved viability of probiotics encapsulated in soybean protein isolate matrix microcapsules by coacervation and cross-linking modification | |
| Deng et al. | Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability | |
| JP2002511403A (ja) | 微生物および／またはポリペプチドもしくはタンパク質を含有するデンプンカプセル、およびその製造方法 | |
| CN104000025B (zh) | 一种稳定化乳酸菌产品的制备方法 | |
| Panghal et al. | Microencapsulation for delivery of probiotic bacteria | |
| CN111642772A (zh) | 一种以燕麦蛋白为壁材的微胶囊制备方法 | |
| CN106690154B (zh) | 一种红枣多酚微胶囊食品的加工方法 | |
| CN115069180B (zh) | 一种二次交联型植物精油微胶囊及其制备方法、应用 | |
| WO2020107580A1 (zh) | 以阿拉伯木聚糖-海藻酸钠为壁材的益生菌微胶囊及制法 | |
| CN111389318B (zh) | 一种具备分子筛效应的互穿网络微胶囊制备方法 | |
| WO2022266840A1 (zh) | 益生菌微胶囊及其制备方法和用途 | |
| CN109480274B (zh) | 具有pH响应性的Boc-组氨酸-海藻酸钠自主装纳米微胶囊的制备方法及其应用 | |
| CN107916261B (zh) | 一种基于微流控技术的发酵前包被益生菌制备方法 | |
| CN102919669B (zh) | 以谷物粉为包埋材料制作固定化益生菌的方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200911 |