2results about How to "Improve gel properties" patented technology

This invention provides a method for preparing a modified konjac emulsifier, relating to the field of konjac processing, comprising: step S1, pretreatment; step S2, preparation of precursor solution; step S3, segmented deacetylation; step S4, preparation of gel particles; step S5, hydrophobic anchoring pretreatment; step S6, graded enzymatic esterification; and step S7, purification and drying. This method, through multiple modifications of konjac glucomannan, obtains a modified konjac emulsifier, effectively solving the problems of strong hydrophilicity and poor emulsifying properties of konjac glucomannan.

The invention discloses a preparation method and application of a probiotic-entrapped collagen composite nano-carrier. The preparation method is characterized by comprising the following steps: mixing a fish gelatin protein solution and a polysaccharide solution, adjusting the pH value to be alkaline, heating to carry out glycosylation reaction, and purifying to obtain glycosylated fish gelatin protein. Mixing and emulsifying the glycosylated fish gelatin protein solution serving as a water phase and the oil phase by adopting a reversed-phase emulsification method to form a W / O type emulsion; adding a probiotic bacterial suspension, uniformly stirring, adding a cross-linking agent, carrying out a cross-linking reaction, carrying out solid-liquid separation, washing, and drying, so as to obtain the probiotic-entrapped collagen composite nano-carrier; the preparation method has the advantages that precise and slow-release release in intestinal tracts is realized, and the survival rate and bioavailability of probiotics are remarkably improved.