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Pichia kudriavzevii embedded tea polyphenol microcapsules and preparation method thereof

A technology of microcapsules and tea polyphenols, applied in the field of preparation of microcapsules, can solve the problems of high-efficiency embedding of tea polyphenols, low embedding efficiency, low embedding rate, etc., achieve low cost, improve stability, Simple operation effect

Inactive Publication Date: 2019-04-26
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although the method is feasible to use yeast to embed active substances such as chlorogenic acid, the embedment rate is low at about 18.9%; there are also studies using cultured yeast to embed tea polyphenols, and the entrapment rate only reaches 27.16%, showing that The disadvantage of low embedding efficiency does not achieve the purpose of embedding tea polyphenols efficiently
[0006] Therefore, the low embedding rate is a common problem in the preparation of microcapsules.

Method used

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  • Pichia kudriavzevii embedded tea polyphenol microcapsules and preparation method thereof
  • Pichia kudriavzevii embedded tea polyphenol microcapsules and preparation method thereof
  • Pichia kudriavzevii embedded tea polyphenol microcapsules and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0030] 1) Solid activation of Pichia kurdori and Saccharomyces cerevisiae, that is, respectively inoculated in solid slant medium and cultured in a constant temperature incubator;

[0031] 2) Then perform liquid activation, inoculate the two yeasts activated on the inclined plane into the liquid medium, and culture with shaking; then take a certain volume of liquid-activated yeast suspension and add it to the liquid medium, and shake and expand the culture;

[0032] 3) Centrifuge, flocculate or membrane filter the culture medium obtained in step 2), and obtain two kinds of yeast sludge after washing;

[0033] 4) Add 3wt% NaCl solution to the yeast sludge prepared in step 3) at a ratio of 1:20, adjust to pH 5.5, shake in a water bath at 55°C for 20 hours for plasmolysis; after the end, cool to room temperature, centrifuge, and wash with water 3 times , collecting the precipitate, and freeze-drying to obtain cell wall materials of Pichia kurdori and Saccharomyces cerevisiae for ...

Embodiment 2

[0037] 1) Pichia pichia is firstly activated on a solid, that is, Pichia pichia is inoculated in a solid slant medium and cultured in a constant temperature incubator;

[0038] 2) Then perform liquid activation, inoculate the activated Pichia kurdori on the slant in the liquid medium, and shake and cultivate; then take a certain volume of liquid-activated yeast suspension and add it to the liquid medium, and shake and expand the culture;

[0039] 3) Centrifuge, flocculate or membrane filter the culture medium obtained in step 2), and obtain yeast sludge after washing;

[0040] 4) Add 3wt% NaCl solution to the yeast slime prepared in step 3) at a ratio of 1:20, adjust to pH 5.5, shake in a water bath at 55°C for 20 hours for plasmolysis; after the end, cool to room temperature, centrifuge, and wash with water 3 times. Collect the precipitate and freeze-dry to obtain the yeast cell wall material for subsequent use;

[0041] 5) Mix the wall material and core material (tea polyph...

Embodiment 3

[0044] 1) Pichia pichia is firstly activated on a solid, that is, Pichia pichia is inoculated in a solid slant medium and cultured in a constant temperature incubator;

[0045] 2) Followed by liquid activation, inoculate the activated Pichia kurdori on the slope into the liquid medium, and shake culture; then take a certain volume of liquid-activated bacterial suspension and add it to the liquid medium, and shake and expand the culture;

[0046] 3) Centrifuge, flocculate or membrane filter the culture medium obtained in step 2), and obtain yeast sludge after washing;

[0047] 4) Add 5wt% NaCl solution to the yeast sludge prepared in step 3) at a ratio of 1:20, adjust to pH 5.5, and shake in a water bath at 55°C for 20 hours for plasmolysis; after the end, cool to room temperature, centrifuge, and wash with water 3 times. Collect the precipitate and freeze-dry to obtain the yeast cell wall material for subsequent use;

[0048] 5) Mix the yeast cell wall material prepared in st...

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Abstract

The invention provides pichia kudriavzevii embedded tea polyphenol microcapsules. The microcapsules are characterized in that tea polyphenol yeast microcapsules are specifically prepared through embedding tea polyphenols into yeast cells by utilizing adsorption and assimilation functions of the pichia kudriavzevii. A method is simple in operation steps and low in cost; the embedding rate reaches 68.75 percent and is much higher than that of microcapsule products in the prior art. The tea polyphenol yeast microcapsules prepared by the method also can keep the anti-oxidization performance of theoriginal tea polyphenols; meanwhile, the pichia kudriavzevii has heat resistance and acid and alkali resistance; the tea polyphenol microcapsules can be used for effectively improving the stability of the tea polyphenols under the conditions of illumination and the like.

Description

technical field [0001] The invention relates to a method for preparing microcapsules in which tea polyphenols are embedded in Pichia kurdoris, and belongs to the field of food biotechnology. Background technique [0002] Microencapsulation is a technique widely used in the pharmaceutical industry and in recent years has also begun to be widely used in the food industry. Microcapsules encapsulate active substances in a tiny space. The encapsulation can endow the active compounds with a certain degree of stability. The wall material can act as a physical barrier for oxygen or other molecules to prevent harmful reactions, and it can also control the core material. freed. [0003] The stability and release properties of microcapsules are highly dependent on the composition of the wall material and a variety of carriers have been used including cyclodextrins, maltodextrins, modified starches, gums, proteins and nanoparticles, micelles or liposomes , but there are often problems...

Claims

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Application Information

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IPC IPC(8): A23L31/10A23L33/105A23P10/30
CPCA23L31/10A23L33/105A23P10/30A23V2002/00A23V2250/214
Inventor 徐莹马冉冉汪东风张丹丹孙逊
Owner OCEAN UNIV OF CHINA
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