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Method for preparing microcapsules from A-type crystalline structure starch entrapped resveratrol and L-alpha-phosphatidylcholine

A technology of phosphatidylcholine and crystalline structure, which is applied in the field of preparing microcapsules by embedding resveratrol and L-α-phosphatidylcholine in A-type crystalline structure starch, can solve the problem of low embedding rate, high cost and non-green color and other problems, to achieve the effects of high nutritional value, reduced hygroscopicity, and simple equipment

Inactive Publication Date: 2018-07-06
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantages of the current embedding form are low embedding rate, high cost, non-green, etc.

Method used

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  • Method for preparing microcapsules from A-type crystalline structure starch entrapped resveratrol and L-alpha-phosphatidylcholine
  • Method for preparing microcapsules from A-type crystalline structure starch entrapped resveratrol and L-alpha-phosphatidylcholine
  • Method for preparing microcapsules from A-type crystalline structure starch entrapped resveratrol and L-alpha-phosphatidylcholine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The application provides a method for preparing microcapsules by embedding resveratrol and L-α-phosphatidylcholine in type A crystalline structure starch, and the specific steps are as follows:

[0029] (1) Activation of raw materials: Grind quinoa / rice and activate it with a twin-screw extrusion cooking machine. The extrusion process parameters are: 40°C in zone I, 50°C in zone II, and 60°C in zone III. The screw speed is 200rpm, the solid feed rate is 15kg / h, and the moisture content of the material is 30%. The quinoa flour after extrusion is dried in an oven at 45°C for 12h, and when the moisture content is 10%, it is crushed through a 100-mesh sieve to obtain Whole Quinoa / Rice Flour

[0030] (2) Extraction of amylose: use alkaline method to extract the original starch in quinoa / rice whole powder, wet the original starch with a small amount of absolute ethanol, add NaOH solution, put it into a boiling water bath, heat and stir until completely dispersed, cool After ...

Embodiment 2

[0033] The application provides a method for preparing microcapsules by embedding resveratrol and L-α-phosphatidylcholine in type A crystalline structure starch, and the specific steps are as follows:

[0034] (1) Activation of raw materials: Grind quinoa / rice and activate it with a twin-screw extrusion cooking machine. The extrusion process parameters are: 40°C in zone I, 50°C in zone II, and 60°C in zone III. The screw speed is 300rpm, the solid feed rate is 20kg / h, and the moisture content of the material is 35%. The quinoa flour after extrusion is dried in an oven at 45°C for 12h, and when the moisture content is 10%, it is crushed through a 100-mesh sieve to obtain Whole Quinoa / Rice Flour.

[0035] (2) Extraction of amylose: use alkaline method to extract the original starch in quinoa / rice whole powder, wet the original starch with a small amount of absolute ethanol, add NaOH solution, put it into a boiling water bath, heat and stir until completely dispersed, cool After...

Embodiment 3

[0038] The application provides a method for preparing microcapsules by embedding resveratrol and L-α-phosphatidylcholine in type A crystalline structure starch, and the specific steps are as follows:

[0039] (1) Activation of raw materials: Grind quinoa / rice and activate it with a twin-screw extrusion cooking machine. The extrusion process parameters are: 40°C in zone I, 50°C in zone II, and 60°C in zone III. The screw speed is 400rpm, the solid feed rate is 25kg / h, and the moisture content of the material is 40%. The quinoa flour after extrusion is dried in an oven at 45°C for 12h, and when the moisture content is 10%, it is crushed through a 100-mesh sieve to obtain Whole Quinoa / Rice Flour.

[0040] (2) Extraction of amylose: use alkaline method to extract the original starch in quinoa / rice whole powder, wet the original starch with a small amount of absolute ethanol, add NaOH solution, put it into a boiling water bath, heat and stir until completely dispersed, cool After...

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Abstract

The invention discloses a method for preparing microcapsules from A-type crystalline structure starch entrapped resveratrol and L-alpha-phosphatidylcholine. The method comprises the following steps ofusing chenopodium quinoa will / rice as raw materials, activating the chenopodium quinoa will / rice by a twin-screw extrusion cooking machine, performing drying and crushing, extracting starch in activated chenopodium quinoa will / rice by an alkaline method, preparing chenopodium quinoa will / rice amylose by a repeated crystallization method, preparing the amylose into a solution, adding 20-40% of resveratrol and an L-alpha-phosphatidylcholine solution, adopting ultrasonic wave water bath for assisting in entrapping, and through spray drying, making the amylose microcapsules. The amylose microcapsules can restrain the oxidation of the resveratrol and the L-alpha-phosphatidylcholine, improves the stability of the resveratrol and the L-alpha-phosphatidylcholine, solves the problems of being poorin water solubility of the resveratrol and the L-alpha-phosphatidylcholine, sensitive to irradiation of light and low in biological availability, protects the resveratrol and the L-alpha-phosphatidylcholine to the greater extent, and increases the nutrient value.

Description

technical field [0001] The invention relates to a method for preparing microcapsules by embedding resveratrol and L-alpha-phosphatidylcholine in type A crystalline starch, belonging to the field of food processing. Background technique [0002] Amylose is a new embedding wall material, which has strong adaptability to inclusion objects and high embedding efficiency. Amylose molecules can complex with inorganic or organic molecules to form helical inclusion complexes. The formation of inclusion complexes has important theoretical and practical significance for improving the functional properties of guest molecules (such as improving stability, controlling release, and maintaining nutritional value). Due to the intermolecular force, amylose and guest molecules undergo helical inclusion complexation to form a helical structure. Therefore, food-grade amylose is used to embed unstable resveratrol and L-α-phosphatidylcholine to make amylose microcapsules, which can retain resver...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/125A23P10/30C08B30/20
CPCA23V2002/00A23L33/00A23L33/105A23L33/125A23P10/30C08B30/20A23V2250/21A23V2200/30
Inventor 肖志刚陶莉伟杨庆余朱旻鹏王娜周耸励张权峰
Owner SHENYANG NORMAL UNIV
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