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pH-sensitive starch-based micro-capsules and preparation method thereof

A starch-based and microcapsule technology, applied in the field of starch-based microcapsule preparation, can solve the problems of incomplete release, large release of tea polyphenols, and lack of universal applicability, to resist hydrolysis by gastric acid and enzymes, and improve acid resistance And anti-enzymatic degradation, the effect of improving bioavailability

Active Publication Date: 2019-03-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the slow-release effect of this method is not very ideal, as follows: (1) the release of tea polyphenols in simulated gastric juice is too large; (2) increasing the proportion of xanthan gum can reduce the release of tea polyphenols in simulated gastric juice release in simulated intestinal fluid, but incomplete release in simulated intestinal fluid
(3) Food functional factors are mostly fat-soluble functional factors, and this patent is not universal

Method used

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  • pH-sensitive starch-based micro-capsules and preparation method thereof
  • pH-sensitive starch-based micro-capsules and preparation method thereof
  • pH-sensitive starch-based micro-capsules and preparation method thereof

Examples

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Embodiment 1

[0040] A preparation method of pH-sensitive microcapsules embedding vitamin E, the method uses acid-lysis-carboxymethyl starch and xanthan gum as wall materials, and the specific steps are as follows:

[0041] (1) Evenly disperse 4.0g xanthan gum in 575.05g water, stir for 90min, make the colloid disperse evenly, and prepare the colloid solution;

[0042] (2) Weigh 86.75g of acid-hydrolyzed-carboxymethyl starch with a degree of substitution of 0.5880, add the colloidal solution prepared in step (1), stir for 90min to mix the samples evenly, and prepare acid-lyzed-carboxymethyl starch and xanthan Glue compound solution. Wherein, the mass ratio of acid-lysis-carboxymethyl starch and xanthan gum is 20:1;

[0043] (3) Add 4.67g Tween-80 to the compound solution prepared in step (2), stir for 30min, then add 14.0g vitamin E, stir for 30min to form an O / W emulsion. Use a high-speed shearing machine to shear at high speed to obtain a coarse emulsion, and high-pressure homogenizatio...

Embodiment 2

[0046] A preparation method for pH-sensitive microcapsules embedding vitamin E. The method uses acid-lysis-carboxymethyl starch and xanthan gum as wall materials, and acid-lysis-carboxymethyl starch with a degree of substitution of 0.4382 is used as a raw material. Referring to Example 1 for other conditions, vitamin E-embedded microcapsules were prepared.

Embodiment 3

[0048] A method for preparing pH-sensitive microcapsules embedding vitamin E. The method uses acid-lysis-carboxymethyl starch and xanthan gum as wall materials, and acid-lysis-carboxymethyl starch with a degree of substitution of 0.2541 is selected. Other conditions Referring to Example 1, microcapsules embedding vitamin E were prepared.

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Abstract

The invention relates to pH-sensitive starch-based micro-capsules embedded with fat-soluble functional factors and a preparation method thereof, and belongs to the field of starch-based hydrogel micro-capsule preparation. The preparation method of the pH-sensitive starch-based micro-capsules embedded with the fat-soluble functional factors comprises the following steps: performing acid hydrolysison starch so as to obtain acid-hydrolyzed carboxymethyl starch; mixing the acid-hydrolyzed carboxymethyl starch with xanthan gum so as to obtain a compound solution of starch and colloid; adding an emulsifier and fat-soluble functional factors, and carrying out emulsification so as to obtain an emulsion; and then, carrying out drying so as to obtain the micro-capsules. The micro-capsules preparedby the preparation method are capable of resisting hydrolysis by gastric acid and enzymes in gastric juice; and thus, bioavailability of core materials, namely the fat-soluble functional factors is improved. The release rate of the fat-soluble functional factors in simulated gastric juice is only 20-40%; and the cumulative release rate of the fat-soluble functional factors in human body digestivetract (simulated gastric juice and simulated intestinal juice) is up to 80-95%. Therefore, the problems of bad water-solubility, liable oxidation, low oral availability and the like of the fat-solublefunctional factors are solved; so that, the micro-capsules can be added into products, such as beverages and the like, as a nutrient fortifier or a food additive. Thus, the micro-capsules have wide application prospects.

Description

technical field [0001] The invention relates to a pH-sensitive starch-based microcapsule and a preparation method thereof, belonging to the field of starch-based microcapsule preparation. Background technique [0002] At present, there are more and more studies on functional factors in the food field. The confirmed food functional factors include 11 categories, which are mainly divided into two categories: fat-soluble functional factors and water-soluble functional factors. Among them, the fat-soluble functional factors occupy the main position, and their special functions mainly focus on anti-oxidation, anti-virus, lowering blood lipid and blood sugar, enhancing immunity, promoting growth and development, etc. At the same time, in the actual application process, they also have many defects, such as poor dispersibility, sensitivity to light, heat and oxygen, unpleasant odor, and easy to be damaged by the upper digestive tract of the human body. Therefore, finding a way to m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/15A23L33/105A23L33/12A23P10/30A23L2/52C08B31/12
CPCA23L2/52A23L29/30A23L33/105A23L33/12A23L33/15A23P10/30C08B31/12A23V2002/00A23V2200/32A23V2200/30
Inventor 洪雁蒋敏顾正彪程力李兆丰李才明
Owner JIANGNAN UNIV
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