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Highly stable protein-chitosan complex coacervation crosslinked microcapsule and preparation method thereof

A protein and complex coagulation technology, which is applied in the field of protein-chitosan complex coacervation cross-linked microcapsules and its preparation, can solve problems such as dissociation, poor mechanical strength, and loss of stability, and achieve improved stability and high stability , to overcome the effect of poor mechanical strength

Active Publication Date: 2015-12-23
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prepared microcapsules overcome the poor mechanical strength of the complex coacervation microcapsules in the prior art, and are prone to dissociation and loss of stability when deviating from the optimum pH value of the complex coacervation reaction

Method used

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  • Highly stable protein-chitosan complex coacervation crosslinked microcapsule and preparation method thereof

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Embodiment 1

[0030] The preparation method of the protein-chitosan complex aggregation cross-linked microcapsule with high stability of the present embodiment comprises the following steps:

[0031] 1. The core material vitamin E (V E ) added to a 2.4% (w / v) soy protein isolate (SPI) solution, V E The mass ratio to SPI is 1:2, high-speed dispersion and emulsification at 45°C and 12000r / min for 15 minutes to form a uniform O / W type V E Emulsion;

[0032] 2. Add 0.6% (w / v) chitosan solution to the above-mentioned O / W emulsion, the volume of the chitosan solution added is equal to the volume of the emulsion, and the relationship between SPI and chitosan is maintained. The mass ratio is 4:1, the pH of the mixed solution is adjusted to 6.5 with 10% (w / v) NaOH solution, stirred at 25°C and 300r / min for 15min, so that SPI and chitosan undergo complex coagulation reaction through electrostatic interaction, forming The complex condensed phase settles at V E Microcapsule suspension is obtained a...

Embodiment 2

[0037] The preparation method of the protein-chitosan complex aggregation cross-linked microcapsule with high stability of the present embodiment comprises the following steps:

[0038] 1. Put the core material V E Added to a 0.09% (w / v) pea protein isolate (PPI) solution, V E The mass ratio to PPI is 1:5, high-speed dispersion and emulsification at 35°C and 10,000r / min for 10 minutes to form a uniform O / W type V E Emulsion;

[0039] 2. Add 0.01% (w / v) chitosan solution to the above-mentioned O / W type emulsion, the volume of the chitosan solution added is equal to the volume of the emulsion, and the balance between PPI and chitosan is maintained. The mass ratio is 9:1, the pH of the mixed solution is adjusted to 6.2 with 10% (w / v) NaOH solution, stirred at 35°C and 300r / min for 20min, so that PPI and chitosan undergo complex coagulation reaction through electrostatic interaction, forming The complex condensed phase settles at VE Microcapsule suspension is obtained around th...

Embodiment 3

[0044] The preparation method of the protein-chitosan complex aggregation cross-linked microcapsule with high stability of the present embodiment comprises the following steps:

[0045] 1. Add the core material capsanthin to 2.0% (w / v) gelatin solution, the mass ratio of capsanthin to gelatin is 1:3, disperse and emulsify at a high speed for 20min at 55°C and 12000r / min to form Uniform O / W capsanthin emulsion;

[0046] 2. Add 0.4% (w / v) chitosan solution to the above-mentioned O / W emulsion, the volume of the added chitosan solution is equal to the volume of the emulsion, keeping the gelatin and chitosan The mass ratio is 5:1, the pH of the mixed solution is adjusted to 6.0 with 10% (w / v) NaOH solution, stirred at 55°C and 400r / min for 60min, so that gelatin and chitosan undergo complex coagulation reaction through electrostatic interaction, forming The complex coacervated phase settles around the capsanthin emulsion to obtain microcapsule suspension;

[0047] 3. Centrifuge a...

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Abstract

The present invention provides a highly stable protein-chitosan complex coacervation crosslinked microcapsule and a preparation method thereof. The method is as below: first mixing a core material with a protein solution, conducting high-speed dispersion to form an O / W type emulsion, then adding a chitosan solution, adjusting the pH value, conducting a coacervation reaction on the protein and chitosan through electrostatic interaction to form a complex coacervation phase settled surrounding the core material emulsion droplets to obtain microcapsules, collecting the microcapsules by centrifugation, lyophilizing to obtain a microcapsule powder, then mixing the microcapsule powder with reducing sugar, then separating the protein from reducing sugar by the chitosan, and heating to trigger Maillard reaction of chitosan respectively with reducing sugar and protein, so as to initiate crosslinking to improve the stability of the microcapsules. The method of the present invention is simple, safe, efficient and applicable to mass production, and can be widely used in embedding of the core materials with good thermal stability. The present invention has important significance to the development of highly stable protein-chitosan complex coacervation crosslinking microcapsule system and promotion of coacervation microencapsulation technology in practical application in the food industry.

Description

technical field [0001] The invention belongs to the field of embedding technology, and in particular relates to a highly stable protein-chitosan complex coacervation cross-linked microcapsule and a preparation method thereof. Background technique [0002] Microencapsulation is an effective means to improve the stability of the core material, achieve controlled release and change its physical state. There are many methods of microencapsulation, including spray drying, extrusion, fluidized bed and complex coacervation. Spray drying is the most commonly used method in the food industry, but complex coacervation has attracted great attention. interest. [0003] Complex coacervation is a phenomenon that occurs in colloidal solutions. It utilizes the principle that two polyelectrolytes with different charges produce precipitation through electrostatic interaction to achieve the purpose of core material embedding. Currently, the most common complex coacervation system in the food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/08C08L89/00C08J3/24
Inventor 黄国清肖军霞张岩杜艳丽
Owner QINGDAO AGRI UNIV
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