Preparation method of microporous polysaccharide microspheres
A technology of polysaccharides and microspheres, which is applied in the field of preparation of microporous polysaccharide microspheres, which can solve the problems of unsatisfactory hemostatic effect, high price, and non-sticky plugging.
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Embodiment 1
[0026] Preliminary emulsification: Take 100g of potato starch from which vegetable protein has been removed, add 50ml of water in a twin-screw extruder at a speed of 5ml / min, set the extrusion temperature to 180°C, and repeat the extrusion process 5 times to form a preliminary emulsification liquid;
[0027] Enzymatic hydrolysis and cross-linking: After the above-mentioned preliminary emulsion is allowed to cool, add 200ml of high-temperature resistant α-amylase solution (containing 3g of high-temperature resistant α-amylase) and 2g sodium trimetaphosphate prepared with pH 7.4 phosphate buffer , Stir the reaction at 2500 rpm at 80°C;
[0028] Emulsification reaction: While the above-mentioned stirring reaction, 200ml of polyethylene glycol 400 aqueous solution (containing polyethylene glycol 40060ml) was slowly added dropwise to the above-mentioned reaction liquid, and the reaction was stirred for 12 hours;
[0029] Washing and refining: After the reaction is completed, let the abov...
Embodiment 2
[0033] Preliminary emulsification: Take 100g of corn starch from which vegetable protein has been removed, add 200ml of water in a twin-screw extruder at a speed of 5ml / min, set the extrusion temperature to 230℃, and repeat the extrusion process 3 times to form a preliminary emulsification liquid;
[0034] Enzymatic hydrolysis and cross-linking: After the above-mentioned preliminary emulsion is allowed to cool, add 100ml of high temperature resistant α-amylase solution prepared with pH 7.4 phosphate buffer (containing 1g high temperature resistant α-amylase) and 5g sodium trimetaphosphate , Stir the reaction at a speed of 4000 rpm at 90°C;
[0035] Emulsification reaction: while the above stirring reaction, 300ml of polyethylene glycol 600 aqueous solution (including polyethylene glycol 600100ml) is slowly added dropwise to the above reaction solution, and the reaction is stirred for 24 hours;
[0036] Washing and refining: After the reaction is completed, let the above-mentioned re...
Embodiment 3
[0040] Preliminary emulsification: Take 100g of potato starch from which vegetable protein has been removed, add 100ml of water in a twin-screw extruder at a speed of 5ml / min, set the extrusion temperature to 250℃, and repeat the extrusion process 8 times to form a preliminary emulsification liquid;
[0041] Enzymatic hydrolysis and cross-linking: After the above-mentioned preliminary emulsion is allowed to cool, add 50ml of medium temperature α-amylase solution (containing 5g of high temperature resistant α-amylase) and 1g sodium trimetaphosphate prepared with phosphate buffer of pH 7.4. Stir the reaction at a speed of 2000 rpm at 55°C;
[0042] Emulsification reaction: While the above-mentioned stirring reaction, 300ml of polyethylene glycol 200 aqueous solution (containing polyethylene glycol 20030ml) was slowly added dropwise to the above-mentioned reaction liquid, and the reaction was stirred for 8 hours;
[0043] Washing and refining: After the reaction is completed, let the a...
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