CN112080044A - Arabic gum composition and preparation method thereof - Google Patents
Arabic gum composition and preparation method thereof Download PDFInfo
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- CN112080044A CN112080044A CN202010763757.1A CN202010763757A CN112080044A CN 112080044 A CN112080044 A CN 112080044A CN 202010763757 A CN202010763757 A CN 202010763757A CN 112080044 A CN112080044 A CN 112080044A
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- acacia gum
- arabic
- acacia
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- 235000010489 acacia gum Nutrition 0.000 title claims abstract description 105
- 239000001785 acacia senegal l. willd gum Substances 0.000 title claims abstract description 22
- 239000000203 mixture Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 229920000084 Gum arabic Polymers 0.000 claims abstract description 83
- 239000000205 acacia gum Substances 0.000 claims abstract description 83
- 229920002674 hyaluronan Polymers 0.000 claims abstract description 30
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims abstract description 29
- 229960003160 hyaluronic acid Drugs 0.000 claims abstract description 29
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 244000215068 Acacia senegal Species 0.000 claims description 45
- 238000005191 phase separation Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 241000220479 Acacia Species 0.000 abstract description 3
- 235000010643 Leucaena leucocephala Nutrition 0.000 abstract description 2
- 230000000593 degrading effect Effects 0.000 abstract description 2
- 108010054251 arabinogalactan proteins Proteins 0.000 description 14
- 239000012071 phase Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- 229920000189 Arabinogalactan Polymers 0.000 description 2
- 108090000288 Glycoproteins Proteins 0.000 description 2
- 102000003886 Glycoproteins Human genes 0.000 description 2
- 235000019312 arabinogalactan Nutrition 0.000 description 2
- 230000006399 behavior Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 238000005227 gel permeation chromatography Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000569 multi-angle light scattering Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0063—Glycosaminoglycans or mucopolysaccharides, e.g. keratan sulfate; Derivatives thereof, e.g. fucoidan
- C08B37/0072—Hyaluronic acid, i.e. HA or hyaluronan; Derivatives thereof, e.g. crosslinked hyaluronic acid (hylan) or hyaluronates
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0087—Glucomannans or galactomannans; Tara or tara gum, i.e. D-mannose and D-galactose units, e.g. from Cesalpinia spinosa; Tamarind gum, i.e. D-galactose, D-glucose and D-xylose units, e.g. from Tamarindus indica; Gum Arabic, i.e. L-arabinose, L-rhamnose, D-galactose and D-glucuronic acid units, e.g. from Acacia Senegal or Acacia Seyal; Derivatives thereof
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
- C08L2205/025—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group containing two or more polymers of the same hierarchy C08L, and differing only in parameters such as density, comonomer content, molecular weight, structure
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
- C08L2205/035—Polymer mixtures characterised by other features containing three or more polymers in a blend containing four or more polymers in a blend
Abstract
The invention relates to the technical field of food chemistry, and particularly relates to a Arabic gum composition and a preparation method thereof. The composition comprises acacia gum I, acacia gum II, acacia gum III and acacia gum IV, wherein the AGP content in the acacia gum I accounts for 54 percent of the total weight of the acacia gum I, the AGP content in the acacia gum II accounts for 46 percent of the total weight of the acacia gum II, the AGP content in the acacia gum III accounts for 39 percent of the total weight of the acacia gum II, and the AGP content in the acacia gum IV accounts for 34 percent of the total weight of the acacia gum IV. The preparation method comprises the steps of degrading hyaluronic acid to obtain hyaluronic acid with different molecular weights, separating acacia gum isolated phases by the hyaluronic acid with different molecular weights, and mixing the graded acacia gums. The Arabic gum composition disclosed by the invention has high AGP content and has better viscoelasticity, water retention property and emulsibility.
Description
Technical Field
The invention relates to the technical field of food chemistry, and particularly relates to a Arabic gum composition and a preparation method thereof.
Background
Acacia gum is an amber dry powder made from a series of processes of a sticky substance generated from the branches of acacia plants, has long been used in the food industry, and is one of the polysaccharide soluble colloids which are first allowed to be used in the food industry by the U.S. food and drug administration.
In China, with the gradual expansion of the application range of the Arabic gum and the gradual maturity of the using technology, the demand of the market for high-quality Arabic gum is greatly improved. In the food industry, gum arabic is commonly used in oil-in-water emulsions, oil microcapsules, candies, desserts, chewing gums, baked goods, ice creams and beverages. The application in the oil-in-water emulsion system and the oil microcapsule field is particularly important.
The high molecular weight polysaccharides and small amounts of proteins in gum arabic are present in three major components, Arabinogalactans (AG), Arabinogalactan proteins (AGP), and Glycoproteins (GP), respectively. Different AGP levels of gum arabic have different emulsifying properties.
Disclosure of Invention
One of the main purposes of the invention is to provide a gum arabic composition. The Arabic gum composition comprises Arabic gums with different AGP contents, and the Arabic gum composition can be used as an emulsifier, a thickening agent, a coating material, an adhesive and a capsule material in the industries of food, biomedicine and the like.
It is another object of the present invention to provide a process for the preparation of the above composition. The preparation method comprises the steps of degrading hyaluronic acid to obtain hyaluronic acid with different molecular weights, separating acacia gum isolated phases by the hyaluronic acid with different molecular weights, and mixing the graded acacia gums.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a gum arabic composition, which comprises gum arabic I, gum arabic II, gum arabic III and gum arabic IV, wherein the AGP content in the gum arabic I accounts for 54% of the total weight of the gum arabic I, the AGP content in the gum arabic II accounts for 46% of the total weight of the gum arabic II, the AGP content in the gum arabic III accounts for 39% of the total weight of the gum arabic II, and the AGP content in the gum arabic IV accounts for 34% of the total weight of the gum arabic IV.
Preferably, the weight ratio of acacia gum I, acacia gum II, acacia gum III and acacia gum IV in the acacia gum composition is 30-90: 1-50: 1-30: 0.1-20.
The present invention also provides a method for preparing the above gum arabic composition, comprising: the weight average molecular weights were 16.9X 10, respectively5g/mol、15.1×105g/mol、7.3×105g/mol、3.1×105g/mol hyaluronic acid is respectively mixed with Arabic gum in water under the same concentration, corresponding mixed aqueous solutions are respectively formed after fully stirring and mixing, standing is carried out for 24-48 hours until phase separation is completely stopped, and all the graded Arabic gums are mixed according to a proportion to obtain the compound Arabic gum.
Preferably, the mass ratio of hyaluronic acid in the mixed aqueous solution is 0.25%, and the mass ratio of gum arabic is 5%.
Preferably, the temperature at which the segregated phase separation of hyaluronic acid of different molecular weights from the mixed solution of gum arabic occurs is 20 to 27 ℃.
The present invention also provides the use of the above gum arabic composition, comprising: used as emulsifier, thickener, coating material, binder or encapsulating material.
Compared with the prior art, the invention has the advantages that:
the Arabic gum composition disclosed by the invention has high AGP content and has better viscoelasticity, water retention property and emulsibility. The composition is obtained by liquid-liquid phase separation, the preparation method only relates to physical change, the chemical structure of the Arabic gum is not changed, and the composition can be safely applied to industries such as food chemistry, biological medicine and the like.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
FIG. 1 is a diagram showing the behavior of separating hyaluronic acid of different molecular weights from acacia gum after mixing.
FIG. 2 is a graph showing the effect of hyaluronic acid of different molecular weights on the molecular weight fractionation of gum arabic by gel permeation chromatography and multi-angle laser light scattering.
FIG. 3 is a graph showing the content of AGP components resulting from molecular weight fractionation of hyaluronic acid of different molecular weights after isolated phase separation of the corresponding gum arabic.
FIG. 4 is a graph showing the effect of the content change of each component on the molecular weight of the acacia gum-enriched phase after the isolated phase separation of hyaluronic acid and acacia gum with different molecular weights.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, and/or combinations thereof, unless the context clearly indicates otherwise.
In order to make the technical solutions of the present invention more clearly understood by those skilled in the art, the technical solutions of the present invention will be described in detail below with reference to specific embodiments.
Examples
1) Preparation of hyaluronic acids of different molecular weights: by using60The gamma rays generated by Co decay irradiate and degrade Hyaluronic Acid (HA) solid powder and a solution state sample (the concentration is 2% -1% w/w) at the irradiation intensity of 25kGy to obtain samples with different molecular weights, the samples perform molecular weight and basic structure characterization analysis on hyaluronic acid with different molecular weights through a gel permeation chromatograph and a multi-angle laser light scattering instrument (GPC-MALLS), and as shown in Table 1, the prepared weight average molecular weights are respectively: 15.1X 105g/mol, 7.3X 105g/mol, 3.1X 105g/mol of hyaluronic acid.
TABLE 1 basic parameters for irradiation induced degradation of hyaluronic acid with different degrees of molecular weight
Note: SSI: irradiating in a solid state; ASI: irradiation in liquid state
2) Mixing hyaluronic acid with different molecular weights and Arabic gum for isolated phase separation: after hyaluronic acid samples with different molecular weights are obtained through the process of 1), the hyaluronic acid samples are respectively mixed with Arabic gum according to the mixing concentration in the table 2 to respectively form corresponding mixed aqueous solutions, the mixed aqueous solutions are kept stand for 24 hours until phase separation is completely stopped, and the classified Arabic gum is mixed according to the proportion, so that isolation type phase separation behaviors with different degrees can be generated in the mixed solutions due to thermodynamic instability, as shown in the figure 1, the solutions after the isolated type phase separation of the Arabic gum and the hyaluronic acid can be divided into an upper layer and a lower layer which are respectively a hyaluronic acid enrichment phase and an Arabic gum enrichment phase, as shown in the table 2, the volume percentage of the Arabic gum enrichment phase is increased along with the reduction of the molecular weight of.
TABLE 2 mixing concentration of hyaluronic acid and gum arabic with different molecular weights and volume ratio of each phase after phase separation
3) The isolated phase separation of hyaluronic acid and Arabic gum with different molecular weights induces the regulation and control characterization of molecular weight grading: and characterizing the acacia gum enriched phase component of the hyaluronic acid and acacia gum phase separation mixed system with different molecular weights by utilizing a gel permeation chromatography and differential detector combined technology. As shown in fig. 3, the content of AGP in gum arabic I accounts for 54% of the total weight of gum arabic I, the content of AGP in gum arabic II accounts for 46% of the total weight of gum arabic II, the content of AGP in gum arabic III accounts for 39% of the total weight of gum arabic II, and the content of AGP in gum arabic IV accounts for 34% of the total weight of gum arabic IV.
4) Mixing gum arabic I, gum arabic II, gum arabic III and gum arabic IV in a ratio of 60: 30: 20: 10 and mixing to obtain the final product.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (6)
1. The acacia gum composition comprises acacia gum I, acacia gum II, acacia gum III and acacia gum IV, wherein the AGP content in the acacia gum I accounts for 54 percent of the total weight of the acacia gum I, the AGP content in the acacia gum II accounts for 46 percent of the total weight of the acacia gum II, the AGP content in the acacia gum III accounts for 39 percent of the total weight of the acacia gum II, and the AGP content in the acacia gum IV accounts for 34 percent of the total weight of the acacia gum IV.
2. The composition of claim 1, wherein the gum arabic composition comprises gum arabic I, gum arabic II, gum arabic III and gum arabic IV in a weight ratio of 30 to 90: 1-50: 1-30: 0.1-20.
3. The method for preparing gum arabic composition according to claim 1 or 2, wherein the weight average molecular weights are 16.9 x 10, respectively5g/mol、15.1×105g/mol、7.3×105g/mol、3.1×105g/mol hyaluronic acid is respectively mixed with Arabic gum in water under the same concentration, corresponding mixed aqueous solutions are respectively formed after fully stirring and mixing, standing is carried out for 24-48 hours until phase separation is completely stopped, and all the graded Arabic gums are mixed according to a proportion to obtain the compound Arabic gum.
4. The method according to claim 3, wherein the mass ratio of hyaluronic acid to gum arabic in the aqueous mixed solution is 0.25% and 5%.
5. The method of claim 3, wherein the temperature at which the phase separation of hyaluronic acid of different molecular weights from the mixed solution of gum arabic is carried out is 20 to 27 ℃.
6. Use of gum arabic compositions according to claims 1-2 as emulsifiers, thickeners, coating materials, binders or encapsulating materials.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010763757.1A CN112080044B (en) | 2020-08-01 | 2020-08-01 | Arabic gum composition and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010763757.1A CN112080044B (en) | 2020-08-01 | 2020-08-01 | Arabic gum composition and preparation method thereof |
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| CN112080044A true CN112080044A (en) | 2020-12-15 |
| CN112080044B CN112080044B (en) | 2022-05-06 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952274A (en) * | 2012-08-01 | 2013-03-06 | 湖北工业大学 | Arabic gum component grading method as well as product thereby and application of product |
| CN102985054A (en) * | 2010-06-30 | 2013-03-20 | 弗门尼舍有限公司 | Solid core coacervated capsules |
| WO2018027014A1 (en) * | 2016-08-03 | 2018-02-08 | Qatar Foundation For Education, Science And Community Development | Polymer membrane with acacia gum (gum arabic) additive |
| CN109012520A (en) * | 2018-07-18 | 2018-12-18 | 湖北工业大学 | A method of anti-solvent is limited based on gel network and prepares core-shell microcapsule |
-
2020
- 2020-08-01 CN CN202010763757.1A patent/CN112080044B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102985054A (en) * | 2010-06-30 | 2013-03-20 | 弗门尼舍有限公司 | Solid core coacervated capsules |
| BR112012028909A2 (en) * | 2010-06-30 | 2016-07-26 | Firmenich & Cie | solid core coacervated capsules |
| CN102952274A (en) * | 2012-08-01 | 2013-03-06 | 湖北工业大学 | Arabic gum component grading method as well as product thereby and application of product |
| WO2018027014A1 (en) * | 2016-08-03 | 2018-02-08 | Qatar Foundation For Education, Science And Community Development | Polymer membrane with acacia gum (gum arabic) additive |
| CN109012520A (en) * | 2018-07-18 | 2018-12-18 | 湖北工业大学 | A method of anti-solvent is limited based on gel network and prepares core-shell microcapsule |
Non-Patent Citations (5)
| Title |
|---|
| BING HU 等: "Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures", 《INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES》 * |
| HAN, LINGYU 等: "Effect of arabinogalactan protein complex content on emulsification performance of gum arabic", 《CARBOHYDRATE POLYMERS》 * |
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| MAO PENG 等: "Phase separation induced molecular fractionation of gum arabic-Sugar beet pectin systems", 《CARBOHYDRATE POLYMERS》 * |
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| CN112080044B (en) | 2022-05-06 |
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