Rice antioxidant peptide microcapsule and preparation method thereof

A technology of antioxidant peptides and peptide microcapsules, which is applied in food preparation, food forming, food science and other directions, can solve the problems of restricting the application of antioxidant peptides, low oral bioavailability, affecting the sustainability of vitality, etc., and achieves good research results. and development and application prospects, good biodegradability, and the effect of maintaining the original activity

Active Publication Date: 2013-10-09
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, antioxidant peptides are easily affected by environmental factors such as oxygen and temperature and lose their activity, which seriously affects the persistence of vitality; at the same time, antioxidant peptides are easily degraded by

Method used

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  • Rice antioxidant peptide microcapsule and preparation method thereof
  • Rice antioxidant peptide microcapsule and preparation method thereof
  • Rice antioxidant peptide microcapsule and preparation method thereof

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0028] Example 1

[0029] The rice antioxidant peptide microcapsules of this embodiment are composed of a core material and a wall material. The core material is a rice antioxidant peptide. The wall material is divided into an inner wall material and an outer wall material. The inner wall material is porous starch and the outer wall material is seaweed. Sodium; the mass ratio of the inner wall material to the core material is 4, and the mass ratio of the outer wall material to the core material is 3.43.

[0030] The preparation method of rice antioxidant peptide microcapsules is as follows:

[0031] (1) Weigh 28 g of porous starch, add 180 mL of distilled water, stir evenly, then add 7 g of rice antioxidant peptide, and shake and absorb at 30°C for 60 min.

[0032] (2) Weigh 24 g of sodium alginate, add 1420 mL of distilled water at 50°C, and stir until completely dissolved.

[0033] (3) Add the solution obtained in step (2) to the solution obtained in step (1), and stir to obtain a mi...

Example Embodiment

[0039] Example 2

[0040] The rice antioxidant peptide microcapsules of this embodiment are composed of a core material and a wall material. The core material is a rice antioxidant peptide. The wall material is divided into an inner wall material and an outer wall material. The inner wall material is porous starch and the outer wall material is seaweed. Sodium; the mass ratio of the inner wall material to the core material is 5, and the mass ratio of the outer wall material to the core material is 7.

[0041] The preparation method of rice antioxidant peptide microcapsules is as follows:

[0042] (1) Weigh 20g of porous starch, add 130mL of distilled water, stir evenly, then add 4g of rice antioxidant peptide, and shake and absorb at 30°C for 45min.

[0043] (2) Weigh 28 g of sodium alginate, add 1670 mL of distilled water at a temperature of 45°C, and stir until completely dissolved.

[0044] (3) Add the solution obtained in step (2) to the solution obtained in step (1), and stir to o...

Example Embodiment

[0051] Example 3

[0052] The rice antioxidant peptide microcapsules of this embodiment are composed of a core material and a wall material. The core material is a rice antioxidant peptide. The wall material is divided into an inner wall material and an outer wall material. The inner wall material is porous starch and the outer wall material is seaweed. Sodium; the mass ratio of the inner wall material to the core material is 3, and the mass ratio of the outer wall material to the core material is 3.75.

[0053] The preparation method of rice antioxidant peptide microcapsules is as follows:

[0054] (1) Weigh 24 g of porous starch, add 170 mL of distilled water, stir evenly, then add 8 g of rice antioxidant peptide, and shake and absorb at 30°C for 90 min.

[0055] (2) Weigh 30g of sodium alginate, add 1800mL of distilled water at 45℃, and stir until it is completely dissolved.

[0056] (3) Add the solution obtained in step (2) to the solution obtained in step (1), and stir to obtain a...

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Abstract

The invention discloses a rice antioxidant peptide microcapsule and a preparation method thereof, belonging to the field of food engineering and biotechnologies. The rice antioxidant peptide microcapsule is composed of a core material and a wall material and is characterized in that the core material is prepared from rice antioxidant peptides; the wall material comprises an inner wall material and an outer wall material, wherein the inner wall material is prepared from porous starch, and the outer wall material is prepared from sodium alga acid; and the mass ratio of the inner wall material to the core material is 2-5, and the mass ratio of the outer wall material to the core material is 2-10. The rice antioxidant peptide microcapsule is prepared by using a secondary embedding method. The porous starch and the sodium alga acid of the two wall materials are safe in eating and rather wide in source; and the rice antioxidant peptide microcapsule has favorable biodegradability and meets the requirement for environment friendliness. The rice antioxidant peptide microcapsule disclosed by the invention has the embedding rate of over 85% and is round in capsule shape, and in-vitro release experiments show that the rice antioxidant peptide microcapsule provided by the invention has favorable slow release performance and favorable research, development and application prospects in the field of food industry and medicines.

Description

technical field [0001] The invention relates to a rice antioxidant peptide microcapsule and a preparation method thereof, belonging to the fields of food engineering and biotechnology. Background technique [0002] Antioxidant peptides derived from food proteins have become research hotspots at home and abroad because of their safety and high efficiency. However, antioxidant peptides are easily affected by environmental factors such as oxygen and temperature and lose their activity, which seriously affects the persistence of vitality; at the same time, antioxidant peptides are easily degraded by gastric acid and pepsin, resulting in low oral bioavailability; in addition, antioxidant peptide dry powder It has strong hygroscopicity and is not easy to store. This greatly restricts the application of antioxidant peptides in food, medicine and other fields. [0003] Microcapsule technology refers to a protection technology that uses natural or synthetic polymer encapsulation ma...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23P1/04A23L33/00A23P10/30
Inventor 张喻陈丽蔡文谭亦成
Owner HUNAN AGRICULTURAL UNIV
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