Method for preparing micro-encapsulation glucose oxidase

A technology of glucose oxidase and microencapsulation, which is applied in the direction of fixation on/in organic carrier, pre-baked dough treatment, etc. It can solve the problems of unsatisfactory GOD effect, dry and hard dough, poor baking quality, etc. , to achieve the effects of improving the internal structure and sensory quality, slowing down the release speed, and strong adsorption and carrying capacity

Inactive Publication Date: 2008-08-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But free GOD still has many deficiencies. First of all, GOD is a fast oxidant, and its catalytic speed is very fast. During the formation of dough, H 2 o 2 , while the prematurely generated H 2 o 2 It will make the dough dry and hard, resulting in poor final baking quality; in addition, GOD has poor stability in flour medium, Rakotozafy, L et al. reported that GOD lost 25% in the first 5 minutes of dough formation, and the next After 20 minutes, 20% of the enzyme is inactivated, so the effect of GOD is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preparation of chitosan-calcium alginate-glucose oxidase microcapsule

[0022] 1) Sodium alginate is mechanically stirred at room temperature to dissolve it in water to form a uniform and transparent sol with a mass percentage of 1.5%; chitosan (molecular weight 450,000, deacetylation degree is 91%) In the aqueous solution, generation concentration is the transparent chitosan solution I (pH3.5) of 2.0%;

[0023] 2) Prepare a vegetable oil solution containing 1.0% span 80, stir at high speed and vacuum degassing to obtain an oil phase mixture I, add 0.8% glacial acetic acid to the oil phase mixture I, and mix thoroughly to obtain an oil phase mixture II;

[0024] 3) Take 30 mL of the sodium alginate sol obtained in step 1), add 0.1 g of microcrystalline CaCO 3 , high-speed stirring and mixing, ultrasonic homogenization for 5 minutes, and vacuum degassing to obtain an aqueous phase mixture;

[0025] 4) prepare acetic acid-sodium acetate buffer solution...

Embodiment 2

[0032] Embodiment 2: the preparation of chitosan-calcium alginate-glucose oxidase microcapsule

[0033] 1) Sodium alginate is dissolved in water by mechanical stirring at room temperature to form a uniform and transparent sol with a mass percentage of 2.0%; Added to an aqueous solution containing 1% glacial acetic acid to generate transparent chitosan solutions I and II with a concentration of 1.0% and pH 3.5 and 4.0 respectively;

[0034] 2) Prepare a vegetable oil solution containing 1.5% span 80, stir at high speed and vacuum degassing to obtain an oil phase mixture I, add 1.2% glacial acetic acid to the oil phase mixture I, and mix thoroughly to obtain an oil phase mixture II;

[0035] 3) Take 30 mL of the sodium alginate sol obtained in step 1), add 0.15 g of microcrystalline CaCO 3 , high-speed stirring and mixing, ultrasonic homogenization for 10 minutes, and vacuum degassing to obtain the aqueous phase mixture;

[0036] 4) prepare acetic acid-sodium acetate buffer so...

Embodiment 3

[0043] Embodiment 3: the preparation of chitosan-calcium alginate-glucose oxidase microcapsule

[0044] 1) Sodium alginate is mechanically stirred at room temperature to dissolve it in water to form a uniform and transparent sol with a mass percentage of 1.0%; % and 85%) were added into the aqueous solution containing 1% glacial acetic acid respectively to make the transparent chitosan solutions I, II and III with concentrations of 0.5%, 1.0%, and 1.5%, respectively, and the pH was 3.5, 4.0, and 3.8;

[0045] 2) Prepare a vegetable oil solution containing 1.5% span 80, stir at a high speed and degas in a vacuum to obtain an oil phase mixture I, add 0.5% glacial acetic acid to the oil phase mixture I, and mix thoroughly to obtain an oil phase mixture II;

[0046] 3) Take 30 mL of the sodium alginate sol obtained in step 1), add 0.1 g of microcrystalline CaCO 3 , high-speed stirring and mixing, ultrasonic homogenization for 10 minutes, and vacuum degassing to obtain the aqueous...

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PUM

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Abstract

The invention relates to a method for preparing microencapsulation glucose oxidase, which belongs to the technical field of food processing. The invention aims at improving the quality of flour to researche a method for preparing new flour modifying agent, namely, the microencapsulation glucose oxidase, chitose-calcium alginate-glucose oxidase microcapsule which is obtained through the method is copolymer hydrogel which is obtained through double cross-linking, both amidogen and carboxyl group are fixed, and the whole system is a reticular formation. The method controls the catalytic speed of the microencapsulation glucose oxidase through adjusting the molecular weight and the degree of deacetylation of microcapsule exine chitose, thereby the method is beneficial for oxidation-linking of gluten protein and for increasing the quality of the flour and flour products, simultaneously, the glucose oxidase after microencapsulation avoids the contact between enzyme and the flour and improves storage and the stability, and the microencapsulation glucose oxidase is excellent flour modifying agent and accords with practical production and application. The process of the method is simple, safe and convenient, and accords with the requirements of environmental protection and utility.

Description

technical field [0001] The invention relates to a preparation method of microencapsulated glucose oxidase, which is used for enhancing the gluten strength of wheat gluten and improving the quality of flour and its final products, and belongs to the technical field of food processing. Background technique [0002] Wheat flour is one of the main food crops, and it is also the main raw material for the production of bread, steamed buns, noodles, biscuits, cakes and other foods, so the flour industry plays an important role in the national economy. With the improvement of people's living standards and the strengthening of health awareness, green and pollution-free flour improvers - enzyme preparations (such as glucose oxidase) are getting more and more attention. The effects are uneven, and there are problems of poor stability and storage. Therefore, it is particularly important to research and develop high-efficiency, practical, green and safe flour improvers. [0003] Glucose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/04A21D8/04
Inventor 周惠明王霞顾耀兴朱科学钱海峰
Owner JIANGNAN UNIV
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