CN112972415A - Soybean protein isolate and starch compounded vegetable gum soft capsule and preparation method thereof - Google Patents
Soybean protein isolate and starch compounded vegetable gum soft capsule and preparation method thereof Download PDFInfo
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- CN112972415A CN112972415A CN202110228173.9A CN202110228173A CN112972415A CN 112972415 A CN112972415 A CN 112972415A CN 202110228173 A CN202110228173 A CN 202110228173A CN 112972415 A CN112972415 A CN 112972415A
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/4816—Wall or shell material
- A61K9/4825—Proteins, e.g. gelatin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/4816—Wall or shell material
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Abstract
The invention relates to a vegetable gum soft capsule compounded by soy protein isolate and starch and a preparation method thereof, and the soft capsule comprises the following components: 10-150 parts of soybean protein isolate, 10-200 parts of starch, 10-100 parts of vegetable gum, 1-5 parts of a gel auxiliary agent, 100 parts of a humectant and 1000 parts of water. Compared with the traditional soft capsule, the soft capsule has no animal gelatin component, and is safer; the soybean protein isolate is matched with the plant polysaccharide, so that the capsule material has good oil resistance, gas resistance and mechanical property; and the modified starch is compounded for use, so that the hot melt viscosity can be increased, the sealing success rate is improved, the mechanical property is further enhanced, and the cost is greatly reduced.
Description
Technical Field
The invention relates to the technical field of materials, in particular to a vegetable gum soft capsule compounded by soy protein isolate and starch and a preparation method thereof.
Background
The development of capsules has been in the past 200 years, and soft capsules can effectively seal liquid, liquid and solid medicines or preparations in the soft capsules, and are widely used for medicines and health-care foods at present. The existing gelatin soft capsule still occupies the leading position, but the defects are gradually revealed that gelatin belongs to animal source materials, certain people with specific culture belief can not take the gelatin, and the gelatin soft capsule is easy to carry animal infectious viruses; the ethylene oxide used for sterilization is corrosive to human respiratory tracts, and the mechanical property of the capsule shell of the gelatin capsule is deteriorated under high-temperature and extremely-wet environments, and the like. At present, the soft capsules of non-animal sources have high cost, high sealing failure rate, poor gas barrier property and the like. The soft capsule provided by the invention can effectively avoid or improve the problems, and the soft capsule with low sealing failure rate, high oil and gas barrier properties, good mechanical properties, low cost, safety and reliability is obtained.
Disclosure of Invention
In order to overcome the problems in the prior art, the invention provides a vegetable gum soft capsule compounded by soy protein isolate and starch and a preparation method thereof, which solve the technical problems.
The technical problem solved by the invention can be realized by adopting the following technical scheme:
the components of the soft capsule comprise 10-150 parts of soybean protein isolate, 10-200 parts of starch, 10-100 parts of vegetable gum, 1-5 parts of a gel auxiliary agent, 100 parts of a humectant and 1000 parts of water.
The starch comprises common starch and modified starch thereof, and the common starch comprises cassava starch, potato starch and corn starch; the modified starch comprises pregelatinized starch, oxidized hydroxypropyl starch and acetate starch obtained by modifying the common starch; the above starch is selected from one or two or more.
The vegetable gum is kappa-carrageenan, or the vegetable gum is one or two or more than two of kappa-carrageenan compounded konjac gum, locust bean gum, gellan gum and pullulan.
The gel auxiliary agent is potassium citrate, dipotassium hydrogen phosphate, potassium tartrate, potassium acetate and potassium chloride.
The humectant is glycerin, or the humectant is glycerin compounded with one or two or more than two polyols or polyhydric sugars, wherein the polyols or the polyhydric sugars comprise: sorbitol, polydextrose, arabinogalactan, isomalt, erythritol, maltitol, fructo-oligosaccharides.
A preparation method of a vegetable gum soft capsule compounded by soy protein isolate and starch comprises the following steps:
s1, mixing materials: mixing soybean protein isolate, starch, vegetable gum and solid material in humectant; fully dissolving the gel auxiliary agent, the water and the liquid material in the humectant; adding the uniformly mixed solid material and liquid material together, and uniformly stirring to obtain a required mixed material I;
s2, sol: stirring the mixed material I for 10-120 minutes at the temperature of 60-100 ℃, and then standing and defoaming at the temperature of 60-100 ℃ for 1-10 hours to obtain a mixed material II;
s3, pressing skin: pressing the mixed material II below 50 ℃ to form rubber I;
s4, filling and sealing: filling and sealing the rubber I at 50-90 ℃.
Compared with the prior art, the invention has the beneficial effects that: the soft capsule prepared by the invention has low failure rate of sealing, high oil and gas barrier property, good mechanical property and low cost.
Detailed Description
The following detailed description of the embodiments of the present invention is intended to be illustrative, and not to be construed as limiting the invention.
The first embodiment is as follows:
the components of the soft capsule comprise 10-150 parts of soybean protein isolate, 10-200 parts of starch, 10-100 parts of vegetable gum, 1-5 parts of a gel auxiliary agent, 100 parts of a humectant and 1000 parts of water.
The soft capsule comprises 40-150 parts of soybean protein isolate, 60-200 parts of starch, 30-100 parts of vegetable gum, 2-5 parts of a gel auxiliary agent, 100 parts of a humectant and 1000 parts of water.
The soft capsule comprises 40-150 parts of soybean protein isolate, 70-200 parts of starch, 30-100 parts of vegetable gum, 2 parts of gel auxiliary agent, 100 parts of humectant and 1000 parts of water.
The soft capsule comprises 50-150 parts of soybean protein isolate, 80-200 parts of starch, 40-100 parts of vegetable gum, 2-5 parts of a gel auxiliary agent, 400 parts of a humectant 170 and 1000 parts of water 600.
The starch comprises common starch and modified starch thereof, and the common starch comprises cassava starch, potato starch and corn starch; the modified starch comprises pregelatinized starch, oxidized hydroxypropyl starch and acetate starch obtained by modifying the common starch; the above starch is selected from one or two or more.
The vegetable gum is kappa-carrageenan, or the vegetable gum is one or two or more than two of kappa-carrageenan compounded konjac gum, locust bean gum, gellan gum and pullulan.
The gel auxiliary agent is potassium citrate, dipotassium hydrogen phosphate, potassium tartrate, potassium acetate and potassium chloride.
The humectant is glycerin, or the humectant is glycerin compounded with one or two or more than two polyols or polyhydric sugars, wherein the polyols or the polyhydric sugars comprise: sorbitol, polydextrose, arabinogalactan, isomalt, erythritol, maltitol, fructo-oligosaccharides.
A preparation method of a vegetable gum soft capsule compounded by soy protein isolate and starch comprises the following steps:
s1, mixing materials: mixing soybean protein isolate, starch, vegetable gum and solid material in humectant; fully dissolving the gel auxiliary agent, the water and the liquid material in the humectant; adding the uniformly mixed solid material and liquid material together, and uniformly stirring to obtain a required mixed material I;
s2, sol: stirring the mixed material I for 10-120 minutes at the temperature of 60-100 ℃, and then standing and defoaming at the temperature of 60-100 ℃ for 1-10 hours to obtain a mixed material II;
s3, pressing skin: pressing the mixed material II below 50 ℃ to form rubber I;
s4, filling and sealing: filling and sealing the rubber I at 50-90 ℃.
Example two:
a vegetable gum soft capsule compounded by soybean protein isolate and starch comprises 40 parts of soybean protein isolate, 60 parts of pregelatinized starch, 30 parts of kappa-carrageenan, 2 parts of potassium chloride, 100 parts of glycerol and 500 parts of water.
The preparation method comprises the following steps:
mixing materials: uniformly mixing the soybean protein isolate, the pregelatinized starch and the kappa-carrageenan in parts by weight in the formula to obtain a solid mixed material; uniformly mixing potassium chloride, glycerol and water, fully stirring until the potassium chloride is dissolved, adding the mixture into the solid mixture, and uniformly stirring to obtain a required mixture I;
sol: preserving heat of the first mixed material obtained in the mixing for 40 minutes at 90 ℃, then preserving heat for 3 hours at 80 ℃, standing for defoaming;
pressing the skin: pressing the obtained glue solution after sol-dissolving into a rubber sheet with the thickness of 0.8mm at the temperature of below 40 ℃;
filling and sealing: and filling and sealing the rubber obtained after pressing the rubber at 60 ℃.
The obtained soft capsule has a sealing success rate of 82%, high oil and gas barrier properties, good mechanical properties and low cost.
Example three:
the soft capsule comprises 40 parts of soybean protein isolate, 50 parts of pregelatinized starch, 20 parts of potato starch, 30 parts of kappa-carrageenan, 80 parts of isomaltitol, 3 parts of potassium chloride, 100 parts of glycerol and 550 parts of water.
The preparation method comprises the following steps:
A. mixing materials: uniformly mixing the soybean protein isolate, the pregelatinized starch, the potato starch, the kappa-carrageenan and the isomaltitol in parts by weight to obtain a solid mixed material; uniformly mixing potassium chloride, glycerol and water, fully stirring until the potassium chloride is dissolved, adding the mixture into the solid mixed material, and uniformly stirring to obtain the required mixed material;
B. sol: stirring the mixed material obtained in the step A at 90 ℃ for 30 minutes, and then standing and defoaming at 90 ℃ for 4 hours;
C. pressing the skin: pressing the glue solution obtained in the step B below 60 ℃ into a glue skin with the thickness of 0.8 mm;
D. filling and sealing: and (4) filling and sealing the rubber obtained in the step (C) at 70 ℃.
The obtained soft capsule has a sealing success rate of 85%, high oil and gas barrier properties, good mechanical properties, and low cost.
Example four:
the soft vegetable gum capsule comprises 50 parts of soybean protein isolate, 30 parts of oxidized hydroxypropyl starch, 50 parts of cassava acetate starch, 20 parts of kappa-carrageenan, 20 parts of konjac glucomannan, 70 parts of arabinogalactan, 3 parts of potassium citrate, 100 parts of glycerol and 600 parts of water.
The preparation method comprises the following steps:
A. mixing materials: uniformly mixing the soybean protein isolate, the oxidized hydroxypropyl starch, the cassava acetate starch, the kappa-carrageenan, the konjac glucomannan and the arabinogalactan in parts by weight to obtain a solid mixed material; mixing potassium citrate, glycerol and water uniformly, stirring fully until the potassium citrate is dissolved, adding the mixture into the solid mixture, and stirring uniformly to obtain the required mixture;
B. sol: stirring the mixed material obtained in the step A at 90 ℃ for 30 minutes, and then standing and defoaming at 90 ℃ for 4 hours;
C. pressing the skin: pressing the glue solution obtained in the step B below 65 ℃ into a glue skin with the thickness of 0.8 mm;
D. filling and sealing: and (4) filling and sealing the rubber obtained in the step (C) at 70 ℃.
The obtained soft capsule has a sealing success rate of 87%, high oil and gas barrier properties, good mechanical properties and low cost.
Example five:
the soft vegetable gum capsule compounded by the soy protein isolate and the starch comprises 80 parts of the soy protein isolate, 100 parts of oxidized hydroxypropyl starch, 50 parts of cassava acetate starch, 80 parts of kappa-carrageenan, 20 parts of konjac glucomannan, 100 parts of arabinogalactan, 5 parts of potassium citrate, 300 parts of glycerol and 900 parts of water.
The preparation method comprises the following steps:
A. mixing materials: uniformly mixing the soybean protein isolate, the oxidized hydroxypropyl starch, the cassava acetate starch, the kappa-carrageenan, the konjac glucomannan and the arabinogalactan in parts by weight to obtain a solid mixed material; mixing potassium citrate, glycerol and water uniformly, stirring fully until the potassium citrate is dissolved, adding the mixture into the solid mixture, and stirring uniformly to obtain the required mixture;
B. sol: stirring the mixed material obtained in the step A at 90 ℃ for 30 minutes, and then standing and defoaming at 90 ℃ for 4 hours;
C. pressing the skin: pressing the glue solution obtained in the step B below 65 ℃ into a glue skin with the thickness of 0.8 mm;
D. filling and sealing: and (4) filling and sealing the rubber obtained in the step (C) at 70 ℃.
The obtained soft capsule has a sealing success rate of 92%, high oil and gas barrier properties, good mechanical properties and low cost.
Comparative example one:
a vegetable gum soft capsule compounded by soybean protein isolate and starch comprises the components of 200 parts of soybean protein isolate, 250 parts of pregelatinized starch, 80 parts of kappa-carrageenan, 40 parts of locust bean gum, 7 parts of potassium tartrate, 200 parts of glycerol, 100 parts of erythritol and 1500 parts of water.
The preparation method comprises the following steps:
A. mixing materials: uniformly mixing the soybean protein isolate, the starch, the kappa-carrageenan, the locust bean gum and the erythritol in parts by weight to obtain a solid mixed material; uniformly mixing potassium tartrate, glycerol and water, fully stirring until the potassium tartrate is dissolved, adding the mixture into the solid mixed material, and uniformly stirring to obtain the required mixed material;
B. sol: stirring the mixed material obtained in the step A at 90 ℃ for 30 minutes, and then standing and defoaming at 90 ℃ for 4 hours;
C. pressing the skin: pressing the glue solution obtained in the step B below 65 ℃ into a glue skin with the thickness of 0.8 mm;
D. filling and sealing: and (4) filling and sealing the rubber obtained in the step (C) at 70 ℃.
Comparative example two:
the composition and weight fraction of the capsules are as described in example three, and the preparation method thereof comprises the step of standing and defoaming at 90 ℃ for 1 hour during the sol step.
The capsule characteristic tests including disintegration time detection and drying weight loss detection were performed on each of the vegetable gum soft capsules of examples 2 to 5 and comparative examples 1 to 2 according to the following methods.
The disintegration time detection is to test the disintegration time of the soft capsule by a capsule disintegration time limit inspection method (general rule 0921) in 'Chinese pharmacopoeia' 2020 edition, and the specific operations are as follows: taking 6 soft capsules filled with mixed solution of talcum powder and glycerol, checking by adding a baffle in artificial gastric juice according to a disintegration time limit checking method, and measuring the disintegration time of the capsules;
the drying weight loss detection is to test the drying weight loss of the soft capsule by a drying weight loss inspection method (general rule 0831) of 'Chinese pharmacopoeia' 2020 edition, and the specific operations are as follows: taking 1.0g of soft capsule rubber, drying at 105 ℃ for 6h, weighing, and calculating the water loss weight, wherein the water loss percentage is the drying weight loss.
Table 1 shows the results of capsule characteristics test of the soft gelatin capsules
| Disintegration time/min | Loss on drying/%) | Sealing success rate% | |
| Example two | 8 | 5.2 | 82 |
| EXAMPLE III | 8 | 4.4 | 85 |
| Example four | 9 | 6.8 | 87 |
| EXAMPLE five | 10 | 5.8 | 92 |
| Comparative example 1 | 5 | 8 | 18 |
| Comparative example No. two | 6 | 13 | 25 |
As can be seen from Table 1, the soft capsules of examples 2-5 of the present invention have disintegration time and drying weight loss both in accordance with the quality requirements of Chinese pharmacopoeia for capsules, and the capsule of the present invention has high success rate of sealing, good stability and reasonable formulation, greatly improves the product quality of the soft capsules, and is suitable for popularization and application.
While the foregoing description shows and describes the preferred embodiments of the present invention, it is to be understood that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as described herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. A vegetable gum soft capsule compounded by soy isolate protein and starch is characterized in that: the soft capsule comprises 10-150 parts of soybean protein isolate, 10-200 parts of starch, 10-100 parts of vegetable gum, 1-5 parts of gel auxiliary agent, 100 parts of humectant and 1000 parts of water.
2. The vegetable gum soft capsule compounded by soy isolate protein and starch as claimed in claim 1, which is characterized in that: the starch comprises common starch and modified starch thereof, and the common starch comprises cassava starch, potato starch and corn starch; the modified starch comprises pregelatinized starch, oxidized hydroxypropyl starch and acetate starch obtained by modifying the common starch; the above starch is selected from one or two or more.
3. The vegetable gum soft capsule compounded by soy isolate protein and starch as claimed in claim 1, which is characterized in that: the vegetable gum is kappa-carrageenan, or the vegetable gum is one or two or more than two of kappa-carrageenan compounded konjac gum, locust bean gum, gellan gum and pullulan.
4. The vegetable gum soft capsule compounded by soy isolate protein and starch as claimed in claim 1, which is characterized in that: the gel auxiliary agent is one or a mixture of two or more of potassium citrate, dipotassium hydrogen phosphate, potassium tartrate, potassium acetate and potassium chloride.
5. The vegetable gum soft capsule compounded by soy isolate protein and starch as claimed in claim 1, which is characterized in that: the humectant is glycerin, or the humectant is glycerin compounded with one or two or more than two polyols or polyhydric sugars, wherein the polyols or the polyhydric sugars comprise: sorbitol, polydextrose, arabinogalactan, isomalt, erythritol, maltitol, fructo-oligosaccharides.
6. The preparation method of the vegetable gum soft capsule compounded by the soy protein isolate and the starch as claimed in claim 1, is characterized in that: the method comprises the following steps:
s1, mixing materials: mixing soybean protein isolate, starch, vegetable gum and solid material in humectant; fully dissolving the gel auxiliary agent, the water and the liquid material in the humectant; adding the uniformly mixed solid material and liquid material together, and uniformly stirring to obtain a required mixed material I;
s2, sol: stirring the mixed material I for 10-120 minutes at the temperature of 60-100 ℃, and then standing and defoaming at the temperature of 60-100 ℃ for 1-10 hours to obtain a mixed material II;
s3, pressing skin: pressing the mixed material II below 50 ℃ to form rubber I;
s4, filling and sealing: filling and sealing the rubber I at 50-90 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110228173.9A CN112972415A (en) | 2021-03-02 | 2021-03-02 | Soybean protein isolate and starch compounded vegetable gum soft capsule and preparation method thereof |
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| CN202110228173.9A CN112972415A (en) | 2021-03-02 | 2021-03-02 | Soybean protein isolate and starch compounded vegetable gum soft capsule and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116284899A (en) * | 2023-01-17 | 2023-06-23 | 哈尔滨商业大学 | Preparation method of soybean protein isolate composite membrane |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104721167A (en) * | 2015-03-09 | 2015-06-24 | 湖南尔康制药股份有限公司 | Starch soft capsules |
| CN104784148A (en) * | 2015-04-17 | 2015-07-22 | 湖南尔康制药股份有限公司 | Film formation composition for preparing plant capsules and preparation method of film formation composition |
-
2021
- 2021-03-02 CN CN202110228173.9A patent/CN112972415A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104721167A (en) * | 2015-03-09 | 2015-06-24 | 湖南尔康制药股份有限公司 | Starch soft capsules |
| CN104784148A (en) * | 2015-04-17 | 2015-07-22 | 湖南尔康制药股份有限公司 | Film formation composition for preparing plant capsules and preparation method of film formation composition |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116284899A (en) * | 2023-01-17 | 2023-06-23 | 哈尔滨商业大学 | Preparation method of soybean protein isolate composite membrane |
| CN116284899B (en) * | 2023-01-17 | 2023-10-20 | 哈尔滨商业大学 | Preparation method of soybean protein isolate composite membrane |
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