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Preparation method of Nisin double layer microcapsule suitable for high temperature baking food

A technology of high-temperature baking and microcapsules, which is applied in the preservation, baking, and application of baked products to achieve the effects of improving antibacterial activity, protecting antibacterial stability, and simplifying processing procedures

Inactive Publication Date: 2015-04-01
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purpose of this patent is to prepare a slow-release capsule with strong mechanical properties, but the purpose of the present invention is to develop a method to maintain the antibacterial performance of Nisin. The microcapsules can also be released quickly in food processing without affecting the antibacterial effect of Nisin. , so the preparation of microcapsules is just a means not an end

Method used

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  • Preparation method of Nisin double layer microcapsule suitable for high temperature baking food
  • Preparation method of Nisin double layer microcapsule suitable for high temperature baking food
  • Preparation method of Nisin double layer microcapsule suitable for high temperature baking food

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preparation example Construction

[0024] (1) Preparation of chitosan raw gum solution: prepare 0.2-1wt% chitosan aqueous solution, add volume fraction of 0.5-2% glacial acetic acid to fully dissolve chitosan;

[0025] (2) Preparation of Nisin Chitosan Emulsion: Add Nisin to the original gum solution at a mass ratio of 1:1 to 10 to chitosan, mix well and filter, adjust the pH of the solution to 2.5 to 5.5, and then add 1.2 to 5mL / L Tween-80, 0.12-1.00g / L PEG, homogenize for 20-60 minutes until fully mixed to form a uniform emulsion;

[0026] (3) Encapsulation of microcapsules: Slowly add sodium tripolyphosphate solution dropwise in the mixed solution described in step (2), control the mass ratio of chitosan to sodium tripolyphosphate to be 1:3~10, the preparation process keeps The stirring speed is 200-400rpm and the temperature is 25-60°C, and the solidified capsules are continuously stirred for 20-60 minutes to obtain Nisin chitosan microcapsules;

[0027] (4) Washing and drying: wash the microcapsules with ...

Embodiment 1

[0032] A preparation method of Nisin chitosan microcapsules, the steps are as follows:

[0033] (1) Get 0.5g chitosan and be dissolved in 250mL distilled water, add volume fraction and be 1% glacial acetic acid and fully dissolve;

[0034] (2) Add Nisin with a chitosan mass ratio of 1:4 to the original gum solution, filter and remove incompatible substances after mixing evenly to form a mixed solution, and adjust the pH of the solution to 5.5;

[0035](3) Add 700μL Tween80 and 0.05gPEG, mix and homogenize for 30min until fully mixed to form a uniform emulsion; then slowly add sodium tripolyphosphate solution with a mass ratio of 1:5 to chitosan into the mixture During the preparation process, the temperature was kept at 25°C, the rotation speed was 300rpm, and the stirring was continued for 30 minutes to obtain the Nisin chitosan microcapsules;

[0036] (4) Wash the microcapsules with a distilled aqueous solution containing 1.5% (w / v) Tween-80, dialyze overnight, and dry them...

Embodiment 2

[0042] A preparation method of Nisin chitosan microcapsules, the steps are as follows:

[0043] (1) Get 0.5g chitosan and be dissolved in 250mL distilled water, add volume fraction and be 0.5% glacial acetic acid and fully dissolve;

[0044] (2) Add Nisin with a chitosan mass ratio of 1:1 to the original gum solution, filter and remove incompatible substances after mixing evenly to form a mixed solution, and adjust the pH of the solution to 4.5;

[0045] (3) Add 300 μL Tween80 and 0.1g PEG, mix and homogenize for 30 minutes until fully mixed to form a uniform emulsion; then slowly add sodium tripolyphosphate solution with a mass ratio of 1:4 to chitosan into the mixture During the preparation process, the temperature was kept at 30°C, the rotation speed was 300rpm, and the stirring was continued for 30 minutes to solidify the capsules to obtain Nisin chitosan microcapsules;

[0046] (4) The microcapsules were washed with distilled aqueous solution containing 1.5% (w / v) Tween8...

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Abstract

The invention relates to a preparation method of Nisin double layer microcapsule suitable for high temperature baking food. The preparation method of the Nisin double layer microcapsule suitable for the high temperature baking food includes: mixing Nisin and chitosan according to a mass ratio which ranges from 1:1 to 1:10 so as to obtain a solution, and then regulating PH (potential of hydrogen) of the solution to 2.5-7.5, adding Tween80 and PEG into the solution so as to emulsify the solution and obtain emulsion, and then slowly dripping a sodium tripolyphosphate solution into the emulsion so as to prepare chitosan microcapsule with the Nisin embedded under stirring functions, processing the Nisin chitosan microcapsule, and finally mixing and stirring the Nisin chitosan microcapsule and xanthan gum so as to obtain the Nisin double layer microcapsule, wherein a mass ratio between the sodium tripolyphosphate solution and the chitosan is 3:1-10:1. Compared with a free state Nisin product, the encapsulated Nisin product prepared by using the preparation method of the Nisin double layer microcapsule suitable for the high temperature baking food is strong in tolerance to PH, temperature and enzymes, can be processed along with food, and can not influence the fermentation process of fermented food, and high temperature and high pressure in processing can enable the Nisin double layer microcapsule to rapidly release the Nisin, and therefore influences of embedding wall materials on antibacterial effects of the Nisin are eliminated.

Description

technical field [0001] The invention belongs to the technical field of biological preservative production, and relates to a Nisin antiseptic preparation, in particular to a method for preparing Nisin double-layer microcapsules suitable for high-temperature baked food. Background technique [0002] As a potential biological preservative, Nisin has been widely used, but when it is processed together with food, it will be affected by the high temperature and pressure in the process, as well as the pH and enzymes of the food matrix, and the antibacterial effect of Nisin will be weakened. This is due to the instability of the Nisin structure to pH and temperature, interactions with food components (eg, proteins and lipids), inactivation due to enzymatic degradation. To overcome these problems, numerous studies have proposed alternative processes targeting the sustained release of Nisin. Many studies applied liposomes, polymer capsules or thin layers to improve the biological act...

Claims

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Application Information

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IPC IPC(8): A21D15/00
CPCA21D2/02A21D2/18A21D2/181A21D15/00
Inventor 贾士儒罗晶谭之磊郭凤柱薄涛张倩苏秦之
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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