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Probiotic double-layer microcapsule and preparation method thereof

A technology of microcapsules and probiotics, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as encapsulant, and the function of food ingredients, etc. It can solve the problems of easy water loss of microcapsules, poor intestinal colonization, poor stress resistance, etc. problems, to achieve the effect of beneficial intestinal health, enhanced stability, and low equipment cost

Active Publication Date: 2019-04-16
彤博士健康产业河北有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Purpose of the invention: Aiming at problems such as poor stress resistance, poor intestinal colonization, and easy water loss of microcapsules in the development process of probiotic microcapsules in the prior art, the present invention proposes a probiotic double-layer microcapsule The preparation method is a double-layer system capsule in which resistant starch is used as a prebiotic, and probiotics are encapsulated in microcapsules at the same time

Method used

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  • Probiotic double-layer microcapsule and preparation method thereof
  • Probiotic double-layer microcapsule and preparation method thereof
  • Probiotic double-layer microcapsule and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0042] (1) Preparation of compound enzyme-ultrasonic treatment method RS3 type resistant starch:

[0043] a) Prepare cornstarch milk with a mass fraction of 25%, place it in a water bath at 90° C. for 10 minutes, and keep stirring to make the gelatinization complete;

[0044] b) adjust the pH to 7.0, add α-amylase according to the enzyme amount of 6U / g, and bathe in 60°C water for 30 minutes, then adjust the pH to 4.5, add pullulanase according to the enzyme amount of 6U / g, and bathe in 60°C water for 30 minutes;

[0045] c) Treat it with an ultrasonic cleaner at 300W and 60°C for 10 minutes, and then place it at 0°C for 24 hours of aging;

[0046] d) Dry the aged starch at 50°C, pulverize and pass through a 200-mesh sieve, and set aside.

[0047] (2) Preparation of probiotic double-layer microcapsules:

[0048] 1) Inoculate Bifidobacterium bifidum (China Industrial Microorganism Strain Collection Management Center, strain preservation number: CICC6166) into MRS liquid cultu...

Embodiment 2

[0056] Preparation of RS3 type resistant starch by compound enzyme-ultrasonic treatment method:

[0057] a) Prepare cornstarch milk with a mass fraction of 35%, place it in a water bath at 90° C. for 10 minutes, and keep stirring to make the gelatinization complete;

[0058] b) adjust the pH to 7.0, add α-amylase according to the enzyme amount of 6U / g, and bathe in 60°C water for 30 minutes, then adjust the pH to 4.5, add pullulanase according to the enzyme amount of 6U / g, and bathe in 60°C water for 30 minutes;

[0059] c) Treat it with an ultrasonic cleaner at 300W and 60°C for 10 minutes, and then place it at 0°C for 24 hours of aging;

[0060] d) Dry the aged starch at 50°C, pulverize and pass through a 200-mesh sieve, and set aside.

[0061] Preparation of probiotic bilayer microcapsules:

[0062] 1) Inoculate Bifidobacterium bifidum (China Industrial Microorganism Strain Collection and Management Center, strain preservation number: CICC6166) into MRS liquid medium for ...

Embodiment 3

[0070] Preparation of RS3 type resistant starch by compound enzyme-ultrasonic treatment method:

[0071] a) Prepare cornstarch milk with a mass fraction of 45%, place it in a water bath at 90° C. for 10 minutes, and keep stirring to make the gelatinization complete;

[0072] b) adjust the pH to 7.0, add α-amylase according to the enzyme amount of 6U / g, and bathe in 60°C water for 30 minutes, then adjust the pH to 4.5, add pullulanase according to the enzyme amount of 6U / g, and bathe in 60°C water for 30 minutes;

[0073] c) Treat it with an ultrasonic cleaner at 300W and 60°C for 10 minutes, and then place it at 0°C for 24 hours of aging;

[0074] d) Dry the aged starch at 50°C, pulverize and pass through a 200-mesh sieve, and set aside.

[0075] Preparation of probiotic bilayer microcapsules:

[0076] 1) Inoculate Bifidobacterium bifidum (China Industrial Microorganism Strain Collection Management Center, strain preservation number: CICC6166) into MRS liquid medium for stat...

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Abstract

The invention discloses a probiotic double-layer microcapsule and a preparation method thereof. The prepared probiotic double-layer microcapsule is not dissolved in a stomach and small intestines, andis degraded within 20 min after reaching large intestines, so that probiotics can be better colonized in intestinal tracts, further improve the intestinal environment of a host and be beneficial to intestinal health. Resistant starch is added as a probiotic, the survival rate of bacteria is significantly improved and the tolerance of the probiotic in the gastrointestinal environment is enhanced.The microencapsulation is performed for two times, microcapsules having a multi-layer system are established, the shortcomings of conventional single-layer microcapsules that easily lose water are overcome, the stability of the microencapsules is enhanced, and the microencapsules play a better role in various probiotic products; the microencapsules can better protect the bacteria, prolong the storage period of the bacteria by at least twice or more, have good dispersity and solubility in the intestinal tracts, and are suitable for storage in air / liquid multi-environments and addition in different types of food.

Description

technical field [0001] The invention belongs to the technical field of probiotic products, and relates to a probiotic double-layer microcapsule and a preparation method thereof, and relates to the effect of resistant starch as a prebiotic. Background technique [0002] Probiotics are a general term for a class of active microorganisms that colonize the intestinal tract of humans or animals and exert beneficial effects on the host. The common ones are lactic acid bacteria, bifidobacteria and Gram-positive cocci, which produce some organic acids and a large amount of short-chain fatty acids (SCFA) through their own fermentation: such as acetic acid, propionic acid and butyric acid, the production of organic acids Make the intestinal tract in an acidic environment, which can effectively inhibit the growth of Escherichia coli, Salmonella and other pathogenic bacteria; short-chain fatty acids, as the source of intestinal energy, play an important role in the repair of intestinal ...

Claims

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Application Information

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IPC IPC(8): A23L33/135A23L33/19A23L29/30A23L29/256A23P10/30A23L29/294
CPCA23L29/256A23L29/294A23L29/30A23L33/135A23L33/19A23P10/30A23V2002/00A23V2200/10A23V2200/224A23V2200/3204A23V2250/5118A23V2250/5026A23V2250/54252A23V2250/1578
Inventor 游庆红张学娟尹秀莲罗楚平万苗苗赵瑜辉管明华鹏
Owner 彤博士健康产业河北有限公司
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