Method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of microcapsules

A low-ester pectin, calcium ion technology, applied in the field of microcapsule preparation, can solve problems such as unfavorable production cost, influence, and the particle size of gel particles is difficult to reach micron level, etc., and achieves the effect of high-efficiency application effect and high-quality application effect.
CN102553499AActive Publication Date: 2012-07-11JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2012-07-11

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Abstract

The invention discloses a method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of the microcapsules and belongs to the field of food and medicament microencapsulation. According to the microencapsulation method, water is evaporated in an atomized drying way, so that a low-ester pectin solution containing low-concentration calcium ions forms a gel with the increase of the concentration of the calcium ions, and the gel coated on the surface of a granular material or agglutinates micro materials into particles. The method for preparing the microcapsules based on low-ester pectin and calcium ion gelatinization has good effect of coating or embedding ordinary food components, physiological active substances and medicaments, and can be widely applied to the promotion of the sensory quality of the food components, the quality of food products and the active ingredients of controlled-release functional foods and medicaments.
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Description

technical field

[0001] The invention relates to a preparation method and application of microcapsules, in particular to a preparation method and application of microcapsules which can be used in the fields of food and medicine based on the gelation of low-ester pectin and calcium ions. technical background

[0002] Pectin is a kind of hydrocolloid extracted from plant cell walls. After ingestion, it is decomposed and utilized by microorganisms in the colon. It has a long history of safe application in the food industry. Pectin can be divided into high-ester pectin and low-ester pectin according to the degree of esterification. High-ester pectin can form irreversible gels in an acidic environment with high sugar content, while low-ester pectin can only form gels at very low solution pH or in the presence of divalent cations. The monovalent salt of low-ester pectin with good water solubility can form a stable gel with calcium ions in a wide pH range, and the introduction of c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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