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Preparation method for preparing capsules by using modified soy protein

A soybean protein modification technology, applied in the field of protein modification, to achieve good water solubility, low cost and high benefit

Inactive Publication Date: 2015-02-25
ANHUI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of integrating physical, chemical and biological modification is rarely reported
In particular, the chemical modification of modified soybean protein for the production of medicinal capsules has not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The protein product obtained by spray drying was mixed according to the modified soybean protein: distilled water (1:10) and concentrated in vacuum to 30%, then added sodium alginate (5%), glycerin (12%), and plaster of paris (0.3%) at 60 After heat preservation at ℃ for 120 minutes, the capsules were prepared after drying at room temperature, vacuum-packed, and stored at room temperature for a long time.

[0022] The capsule prepared from the modified soybean protein has a solubility of more than 30%, a protein content of more than 55%, good water holding capacity, good softness, light yellow color and no peculiar smell.

[0023]

Embodiment 2

[0025] The protein product obtained by spray drying is according to the modified soybean protein: distilled water (1:10), mixed and concentrated in vacuum to 30%, and then added sodium alginate (5%), ethylene glycol (12%), plaster of paris (0.3%) After incubating at 60°C for 120 minutes, the capsules were prepared after drying at room temperature, vacuum-packed, and stored at room temperature for a long time.

[0026] The capsule prepared from the modified soybean protein has a solubility of ≥ 28%, a protein content of ≥ 51%, good water holding capacity, good softness, light yellow color and no peculiar smell.

[0027]

Embodiment 3

[0029] The protein product obtained by spray drying was mixed according to the modified soybean protein: distilled water (1:10), concentrated in vacuum to 30%, and then added sodium alginate (5%), glycerin (12%), plaster of paris (0.3%), in After heat preservation at 60°C for 120 minutes, dry at 50°C for 48 hours, and then dry at room temperature to prepare capsules, carry out vacuum packaging, and store at room temperature for a long time.

[0030] The capsule prepared from the modified soybean protein has a solubility of ≥ 21%, a protein content of ≥ 52%, good water holding capacity, good softness, light yellow color and no peculiar smell.

[0031]

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PUM

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Abstract

The invention discloses a preparation method for preparing capsules by using modified soy protein. The method comprises the following steps: preparing soy protein and modifying the protein. According to the method, the water solubility, water binding capacity, gel property and viscosity of vegetable proteins are improved by virtue of chemical modification, cross-linking between polyhydroxy compounds and proteins and interactions between transglutaminase and the soy protein, and the aim of replacing gelatin by using the modified soy protein so as to produce medical capsules is achieved. The series of products are high in nutritive values, green, environmentally friendly, non-toxic and pollution-free, and some infectious diseases caused by animal gelatin can be avoided. Meanwhile, the method disclosed by the invention has the characteristics of simplicity and convenience in operation, low cost and simplicity in control.

Description

technical field [0001] The invention belongs to the field of protein modification, and in particular relates to a method for preparing capsules from modified soybean protein. Background technique [0002] Different from protein refolding (denatured protein can restore its natural conformation and biological activity), "protein modification" refers to the principle that structure determines function, using biochemical factors (such as chemical reagents, enzyme preparations, etc.) or physical factors (such as heat , radiation, mechanical vibration, etc.) will cause some changes in the amino acid residues and polypeptide chain structure of the protein, which will cause changes in the spatial structure and physical and chemical properties of the protein macromolecules, and obtain better results without affecting its nutritional value and safety. The process of functional characteristics. [0003] Capsules refer to solid dosage forms made by filling medicines in empty hard capsu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K47/42A61K9/48
Inventor 童望宇谢球于振海
Owner ANHUI UNIVERSITY
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