一种柠檬酸交联蛋白质-多糖复合凝聚纳米胶囊的制备方法
Nanocapsules were prepared by citric acid cross-linking of protein-polysaccharide composite coagulation, which solved the stability and biocompatibility problems of existing nanocapsules and achieved nanocapsules with high encapsulation efficiency and good sustained-release performance, thus broadening their application in food and drug delivery.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- JIANGNAN UNIV
- Filing Date
- 2023-06-05
- Publication Date
- 2026-07-17
AI Technical Summary
Existing methods for preparing nanocapsules suffer from poor stability and biocompatibility issues, and the formation conditions are strict, making it difficult to efficiently prepare nanocapsules with good biocompatibility.
Citric acid was used as a natural cross-linking agent to prepare protein-polysaccharide complex aggregates through a composite coagulation method, forming citric acid-crosslinked protein-polysaccharide complex nanocapsules. The nanocapsules were formed by utilizing the electrostatic interaction between proteins and polysaccharides.
The prepared nanocapsules have a particle size of approximately 150-200 nm, an encapsulation efficiency of up to 69%, good heat resistance, slow-release core material, good biocompatibility, and are easy to operate, making them widely applicable in the fields of food and drug delivery.
Smart Images
Figure CN116983918B_ABST