Enzyme-digested potato starch hydroxypropyl ether, enzyme-digested potato starch hydroxypropyl ether hollow hard-shell capsule and preparation method of enzyme-digested potato starch hydroxypropyl ether hollow hard-shell capsule

Abstract

The invention provides enzymatic potato starch hydroxypropyl ether, an enzymatic potato starch hydroxypropyl ether hollow hard-shell capsule and a preparation method of the enzymatic potato starch hydroxypropyl ether hollow hard-shell capsule, and belongs to the technical field of starch-based capsules. The preparation method of the enzyme potato starch hydroxypropyl ether comprises the following steps: mixing potato starch with water, adding medium-temperature amylase, saccharifying enzyme and pullulanase, and carrying out enzymolysis to obtain starch subjected to enzymolysis; the preparation method comprises the following steps: mixing starch subjected to enzymolysis with water to obtain starch slurry, adding a sodium hydroxide solution, stirring to obtain alkalized starch slurry, adding epoxypropane and a composite cross-linking agent, stirring for reaction to obtain cross-linked starch slurry, adjusting the pH value to 6-7, washing the cross-linked starch slurry, and drying and washing the starch to obtain the enzyme potato starch hydroxypropyl ether. The hollow hard-shell capsule prepared from the enzyme-digested potato starch hydroxypropyl ether is good in formability and low in friability, and the film strength, the film transparency and the film brightness all meet the national pharmacopoeia standard of the 2020 edition.

Description

Technical Field

[0001] The invention belongs to the technical field of starch-based capsules, and in particular relates to enzymatic potato starch hydroxypropyl ether, enzymatic potato starch hydroxypropyl ether hollow hard shell capsules and a preparation method thereof. Background Art

[0002] Capsules are widely used in the pharmaceutical industry. At present, most capsules use gelatin made from the hydrolysis of animal skin and bone collagen as the capsule material. In recent years, the production and use of plant capsules and the abandonment of animal capsules have become an inevitable trend in the future. Currently, there are basically three series of popular plant capsules: seaweed, cellulose, and starch.

[0003] Starch is one of the important food raw materials. It has the advantages of wide source, naturalness, safety and low cost. It is considered to be the most promising capsule raw material. However, in the process of making capsules with it as raw material, there are disadvantages such as high viscosity of starch paste, difficulty in gluing, and high brittleness after film formation. Summary of the invention

[0004] In view of this, the object of the present invention is to provide an enzymatic potato starch hydroxypropyl ether, an enzymatic potato starch hydroxypropyl ether hollow hard shell capsule and a preparation method thereof.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The present invention provides a method for preparing enzymatic potato starch hydroxypropyl ether, comprising the following steps:

[0007] (1) mixing potato starch with water, adding medium-temperature amylase, saccharifying enzyme and pullulanase, and performing enzymolysis to obtain enzymolyzed starch;

[0008] (2) mixing the enzymatically hydrolyzed starch with water to obtain a starch slurry, adding a sodium hydroxide solution and stirring to obtain an alkalized starch slurry, adding propylene oxide and a composite cross-linking agent, stirring to react, obtaining a cross-linked starch slurry, adjusting the pH to 6 to 7, washing the cross-linked starch slurry, and drying the washed starch to obtain enzymatic potato starch hydroxypropyl ether;

[0009] The composite cross-linking agent is composed of the following components in parts by weight: 0.5 to 1.5 parts of sodium trimetaphosphate, 0.5 to 1.5 parts of sodium hexametaphosphate and 1 to 3 parts of trisodium phosphate.

[0010] Preferably, the mass ratio of potato starch to water is 1:2-4; the mass ratio of potato starch, medium-temperature amylase, saccharifying enzyme and pullulanase is 100:(0.1-0.3):(0.1-0.3):(0.1-0.3); the enzymolysis temperature is 35-45°C, and the enzymolysis time is 4-6h.

[0011] Preferably, in step (2), the mass ratio of the enzymatically hydrolyzed starch to water is 1:2-4; the concentration of the sodium hydroxide solution is 2.5-3.5%; the amount of the sodium hydroxide solution is 25-35 g; the mass volume ratio of the enzymatically hydrolyzed starch to propylene oxide is 90-110 g:15-25 g; the mass ratio of the enzymatically hydrolyzed starch to the composite cross-linking agent is 90-110:0.3; the temperature of the stirring reaction is room temperature, and the stirring reaction time is 7-12 h.

[0012] The invention also provides enzymatic potato starch hydroxypropyl ether prepared by the preparation method.

[0013] The present invention also provides an application of the enzymatic potato starch hydroxypropyl ether in preparing enzymatic potato starch hydroxypropyl ether hollow hard shell capsules.

[0014] The invention also provides an enzymatic potato starch hydroxypropyl ether hollow hard shell capsule, comprising the enzymatic potato starch hydroxypropyl ether.

[0015] Preferably, the enzymatic potato starch hydroxypropyl ether hollow hard shell capsule further comprises a plasticizer, a setting agent, a forming aid and a reinforcing agent, and the mass ratio of the enzymatic potato starch hydroxypropyl ether, the plasticizer, the setting agent, the forming aid and the reinforcing agent is 100:(5-8):(3-5):(0.4-0.6):(2-4).

[0016] Preferably, the plasticizer includes one of sorbitol, maltitol, lactitol and polyethylene glycol 1000-2000; the setting agent includes one of gellan gum, carrageenan, sodium alginate and agar; the forming aid includes one of potassium chloride and calcium gluconate; the reinforcing agent includes one of polyvinyl pyrrolidone K-60, polyvinyl pyrrolidone K-90 and sodium alginate.

[0017] The present invention also provides a method for preparing the enzymatic potato starch hydroxypropyl ether hollow hard shell capsule, comprising the following steps:

[0018] (S1) mixing the enzymatic potato starch hydroxypropyl ether, plasticizer, setting agent, forming aid and reinforcing agent uniformly to obtain a potato capsule raw material;

[0019] (S2) Mixing potato capsule raw materials with water, and obtaining potato capsule glue liquid after complete dissolution. After the temperature of the potato capsule glue liquid drops to 45-55° C., it starts to be glued, and after drying, it is demoulded, cut, and capped to prepare enzymatic potato starch hydroxypropyl ether hollow hard shell capsules.

[0020] Preferably, the mass ratio of the potato capsule raw material to water is 1:4.5-5.5; the dissolving temperature is 80-90°C; and the drying method is oven drying at a relative humidity of 45-55% and 25-30°C for 80-100 minutes.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The present invention provides an enzymatic potato starch hydroxypropyl ether, an enzymatic potato starch hydroxypropyl ether hollow hard shell capsule and a preparation method thereof. The present invention uses enzymatic potato starch hydroxypropyl ether to obtain a hollow hard shell capsule with good formability and low brittleness, and the film strength, film transparency and film brightness all meet the 2020 edition of the National Pharmacopoeia standards. Compared with seaweed, cellulose and gelatin capsules, the enzymatic potato starch hydroxypropyl ether hollow hard shell capsule of the present invention has lower cost, and compared with gelatin capsules, the hollow hard shell capsule of the present invention is safer and more stable. DETAILED DESCRIPTION

[0023] The present invention provides a method for preparing enzymatic potato starch hydroxypropyl ether, comprising the following steps:

[0024] (1) mixing potato starch with water, adding medium-temperature amylase, saccharifying enzyme and pullulanase, and performing enzymolysis to obtain enzymolyzed starch;

[0025] (2) mixing the enzymatically hydrolyzed starch with water to obtain a starch slurry, adding a sodium hydroxide solution and stirring to obtain an alkalized starch slurry, adding propylene oxide and a composite cross-linking agent, stirring to react, obtaining a cross-linked starch slurry, adjusting the pH to 6 to 7, washing the cross-linked starch slurry, and drying the washed starch to obtain enzymatic potato starch hydroxypropyl ether;

[0026] The composite cross-linking agent is composed of the following components in parts by weight: 0.5 to 1.5 parts of sodium trimetaphosphate, 0.5 to 1.5 parts of sodium hexametaphosphate and 1 to 3 parts of trisodium phosphate.

[0027] As a preferred embodiment, the composite cross-linking agent is composed of the following components in parts by weight: 1 part of sodium trimetaphosphate, 1 part of sodium hexametaphosphate and 2 parts of trisodium phosphate.

[0028] In the present invention, potato starch is mixed with water, and medium-temperature amylase, saccharifying enzyme and pullulanase are added for enzymolysis to obtain enzymolyzed starch. The mass ratio of potato starch to water is preferably 1:2-4, more preferably 1:2.5-3.5, and more preferably 1:3; the mass ratio of potato starch, medium-temperature amylase, saccharifying enzyme and pullulanase is preferably 100: (0.1-0.3): (0.1-0.3): (0.1-0.3), more preferably 100: (0.15-0.25): (0.15-0.25): (0.15-0.25), more preferably 100: 0.2: 0.2: 0.2; the temperature of the enzymolysis is preferably 35-45°C, more preferably 37-43°C, and more preferably 40°C; the time of enzymolysis is preferably 4-6h, such as 4, 5 or 6h.

[0029] In the present invention, the enzymatically hydrolyzed starch is mixed with water to obtain starch slurry, a sodium hydroxide solution is added and stirred to obtain an alkalized starch slurry, propylene oxide and a composite cross-linking agent are added, stirred and reacted to obtain a cross-linked starch slurry, the pH is adjusted to 6-7, the cross-linked starch slurry is washed, and the washed starch is dried to obtain enzymatic potato starch hydroxypropyl ether. The mass ratio of the enzymatically hydrolyzed starch to water is preferably 1:2-4, further preferably 1:2.5-3.5, and more preferably 1:3; the concentration of the sodium hydroxide solution is 2.5-3.5%, and the concentration is a mass volume ratio. For example, the preparation method of a sodium hydroxide solution with a concentration of 3% is to add 3g of sodium hydroxide to 100g of water and mix them; the dosage of the sodium hydroxide solution is 25-35g; the mass volume ratio of the enzymatically hydrolyzed starch to propylene oxide is preferably 90-110g:15-25g, further preferably 95-105g:18-22g, and more preferably 100g:20g; the mass ratio of the enzymatically hydrolyzed starch to the composite cross-linking agent is preferably 90-110:0.3, further 95-105:0.3, and more preferably 100:0.3; the temperature of the stirring reaction is room temperature, and the stirring reaction time is preferably 7-12h, such as 7, 8, 9, 9.5, 10, 11 or 12h. The drying method is oven drying at 35-45°C for 4-6 hours. After the above enzymatic hydrolysis and cross-linking, the rotational viscosity of the enzymatic potato starch hydroxypropyl ether obtained by the present invention is 5-7 centipoise, and the hollow hard shell capsule prepared by the enzymatic potato starch hydroxypropyl ether has good film-forming property, good formability and low brittleness rate. In addition, the present invention utilizes potato starch, because potato is a food familiar to people, with strong cognition and high acceptance. Therefore, potato starch is one of the raw materials for plant capsules with great advantages in adaptability, safety, stability, environmental protection and reliability.

[0030] The invention also provides enzymatic potato starch hydroxypropyl ether prepared by the preparation method.

[0031] The present invention also provides an application of the enzymatic potato starch hydroxypropyl ether in preparing enzymatic potato starch hydroxypropyl ether hollow hard shell capsules.

[0032] The invention also provides an enzymatic potato starch hydroxypropyl ether hollow hard shell capsule, comprising the enzymatic potato starch hydroxypropyl ether.

[0033] In the present invention, the enzymatic potato starch hydroxypropyl ether hollow hard shell capsule further comprises a plasticizer, a setting agent, a forming aid and a reinforcing agent, wherein the mass ratio of the enzymatic potato starch hydroxypropyl ether, the plasticizer, the setting agent, the forming aid and the reinforcing agent is 80:(5-8):(3-5):(0.4-0.6):(2-4), preferably 80:(6-7):(3.5-4.5):0.5:(2.5-3.5). As a preferred embodiment, the plasticizer comprises one of sorbitol, maltitol, lactitol and polyethylene glycol 1000-2000; the setting agent comprises one of gellan gum, carrageenan, sodium alginate and agar; the forming aid comprises one of potassium chloride and calcium gluconate; the reinforcing agent comprises one of polyvinyl pyrrolidone K-60, polyvinyl pyrrolidone K-90 and sodium alginate.

[0034] The present invention also provides a method for preparing the enzymatic potato starch hydroxypropyl ether hollow hard shell capsule, comprising the following steps:

[0035] (S1) mixing the enzymatic potato starch hydroxypropyl ether, plasticizer, setting agent, forming aid and reinforcing agent uniformly to obtain a potato capsule raw material;

[0036] (S2) Mixing potato capsule raw materials with water, and obtaining potato capsule glue liquid after complete dissolution. After the temperature of the potato capsule glue liquid drops to 45-55° C., it starts to be glued, and after drying, it is demoulded, cut, and capped to prepare enzymatic potato starch hydroxypropyl ether hollow hard shell capsules.

[0037] In the present invention, the enzymatic potato starch hydroxypropyl ether, plasticizer, setting agent, forming aid and reinforcing agent are mixed uniformly to obtain a potato capsule raw material. The present invention has no particular limitation on the specific mixing method, and a method known in the art can be used, such as stirring or vortex mixing.

[0038] In the present invention, potato capsule raw materials are mixed with water, and after complete dissolution, potato capsule glue is obtained. After the temperature of the potato capsule glue drops to 45-55°C, glue is started, and after drying, demoulding, cutting, and capping are performed to prepare enzymatic potato starch hydroxypropyl ether hollow hard shell capsules. The mass ratio of the potato capsule raw materials to water is preferably 1:4.5-5.5, and more preferably 1:5; the dissolution temperature is preferably 80-90°C, and more preferably 82-88°C, and more preferably 85°C; the drying method is preferably oven drying at a relative humidity of 45-55% and 25-30°C for 80-100 minutes, such as oven drying at a relative humidity of 50% and 28°C for 90 minutes.

[0039] The enzymatic potato starch hydroxypropyl ether hollow hard shell capsules prepared by the present invention have a low brittleness rate, and the film strength, transparency and brightness all meet the standards of the 2020 edition of the National Pharmacopoeia.

[0040] In the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0041] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0042] In the following examples, the mesophilic amylases were purchased from Nanning Pangbo Bioengineering Co., Ltd.

[0043] Example 1

[0044] A method for preparing enzymatic potato starch hydroxypropyl ether, comprising the following steps:

[0045] (1) After mixing 100 g of potato starch with 300 g of water, 0.2 g of medium-temperature amylase, 0.2 g of saccharifying enzyme, and 0.2 g of pullulanase were added under stirring, and the mixture was stirred and enzymolyzed at 40° C. for 5 h to obtain enzymolyzed starch;

[0046] (2) 100 g of the enzymatically hydrolyzed starch was mixed with 300 g of water to obtain a starch slurry, and the starch slurry was adjusted to be alkaline with 30 g of a 3% sodium hydroxide solution, and stirred for 1 hour to obtain an alkalized starch slurry. 20 g of propylene oxide and 0.3 g of a composite cross-linking agent were added to the alkalized starch slurry, and the mixture was stirred at room temperature for 9.5 hours to obtain a cross-linked starch slurry. The pH was adjusted to 6.5 with dilute hydrochloric acid, and 6 times the amount of water was added to filter and wash the cross-linked starch slurry, and the enzymatic potato starch hydroxypropyl ether was obtained after drying in an oven at 40° C. for 5 hours.

[0047] The preparation method of 3% sodium hydroxide solution is as follows: 3g of sodium hydroxide is added to 100g of water and mixed.

[0048] The preparation method of the composite cross-linking agent, based on 4 g, is to mix 1 g of sodium trimetaphosphate, 1 g of sodium hexametaphosphate and 2 g of trisodium phosphate to obtain the composite cross-linking agent.

[0049] Viscosity value determination: 2 g of enzymatic potato starch hydroxypropyl ether was mixed with 200 mL of water to obtain an enzymatic potato starch hydroxypropyl ether solution, which was dissolved at 80° C. and then cooled to 25° C. The viscosity of the gelatinized solution after cooling was measured using a rotational viscometer.

[0050] The results show that the rotational viscosity of the enzymatic potato starch hydroxypropyl ether prepared by the present invention is 6 centipoise. The enzymatic potato starch hydroxypropyl ether prepared by the present invention is used as a raw material, and the enzymatic potato starch hydroxypropyl ether hollow hard shell capsules obtained have good formability and low brittleness.

[0051] Example 2

[0052] The difference between the preparation method of enzymatic potato starch hydroxypropyl ether in this embodiment and that in embodiment 1 is that in step (1) of this embodiment, the enzymolysis is carried out by stirring at 40° C. for 4 h, and the remaining steps are the same as those in embodiment 1.

[0053] Example 3

[0054] The difference between the preparation method of enzymatic potato starch hydroxypropyl ether in this embodiment and that in embodiment 1 is that in step (1) of this embodiment, the enzymolysis is carried out by stirring at 40° C. for 6 h, and the remaining steps are the same as those in embodiment 1.

[0055] Example 4

[0056] The difference between the preparation method of enzymatic potato starch hydroxypropyl ether in this embodiment and that in embodiment 1 is that in step (2) of this embodiment, the reaction is stirred at room temperature for 7 hours, and the remaining steps are the same as those in embodiment 1.

[0057] Example 5

[0058] The difference between the preparation method of enzymatic potato starch hydroxypropyl ether in this embodiment and that in embodiment 1 is that in step (2) of this embodiment, the reaction is carried out by stirring at room temperature for 12 hours, and the remaining steps are the same as those in embodiment 1.

[0059] Example 6

[0060] A method for preparing enzymatic potato starch hydroxypropyl ether hollow hard shell capsules, comprising the following steps:

[0061] (S1) 100 g of the enzymatic potato starch hydroxypropyl ether prepared in Example 1, 6.5 g of sorbitol, 4 g of carrageenan, 0.5 g of calcium gluconate and 3 g of polyvinylpyrrolidone K-60 are mixed uniformly to obtain a potato capsule raw material;

[0062] (S2) 10 g of potato capsule raw material is mixed with 50 g of water, stirred and heated to 85° C., and after complete dissolution, a potato capsule glue solution is obtained. After the temperature of the potato capsule glue solution drops to 55° C., the glue is started, and after drying in an oven at a relative humidity of 50% and 28° C. for 90 min, the enzymatic potato starch hydroxypropyl ether hollow hard shell capsules are produced.

[0063] Ten hollow hard-shell capsules prepared as above were selected, and 3 points were randomly selected from each hollow hard-shell capsule. The shell thickness of the hollow hard-shell capsule was measured using a thin film thickness gauge, and the average value was taken. The thickness unit was mm.

[0064] The capsule wall thickness of the enzymatic potato starch hydroxypropyl ether hollow hard shell capsules prepared in this example is 0.09 mm.

[0065] Determination of brittleness rate of enzymatic potato starch hydroxypropyl ether hollow hard shell capsules:

[0066] 50 hollow hard-shell capsules without cracking are filled with talcum powder samples, placed on a watch glass, and placed in a desiccator filled with a saturated solution of magnesium nitrate. After 24 hours at a constant temperature of 25±1°C, take out the samples and immediately put them into a glass tube with an inner diameter of 24mm and a length of 200mm standing on a 2cm thick wooden board. A cylindrical weight made of polytetrafluoroethylene with a length of 22mm and a weight of 20±0.1g is freely dropped from the mouth of the glass tube. The number of capsules that are cracked is counted and recorded to calculate the brittleness rate. The calculation method of the brittleness rate is:

[0067] Brittleness rate (%) = (number of cracked capsules / number of test capsules) × 100.

[0068] The results show that the number of cracks of the enzymatic potato starch hydroxypropyl ether hollow hard shell capsules of the present invention is 3, and the brittleness rate is 6%.

[0069] In addition, the membrane strength, transparency and brightness of the enzymatic potato starch hydroxypropyl ether hollow hard shell capsule prepared by the present invention all meet the standards of the 2020 edition of the National Pharmacopoeia.

[0070] Example 7

[0071] The difference between the preparation method of enzymatic potato starch hydroxypropyl ether hollow hard shell capsules in this embodiment and that in Example 6 is that in step (S2) of this embodiment, 10 g of potato capsule raw material is mixed with 45 g of water, and the remaining steps are the same as those in Example 6.

[0072] Example 8

[0073] The difference between the preparation method of enzymatic potato starch hydroxypropyl ether hollow hard shell capsules in this embodiment and that in embodiment 6 is that in step (S2) of this embodiment, the temperature of the potato capsule glue solution is lowered to 50° C., and the remaining steps are the same as those in embodiment 6.

[0074] The method for measuring the shell thickness of hollow hard shell capsules described in Example 6 was used to measure the capsule wall thickness of the enzymatic potato starch hydroxypropyl ether hollow hard shell capsules prepared in this example to be 0.1 mm.

[0075] Example 9

[0076] The difference between the preparation method of enzymatic potato starch hydroxypropyl ether hollow hard shell capsules in this embodiment and that in embodiment 6 is that in step (S2) of this embodiment, the temperature of the potato capsule glue solution is lowered to 45° C., and the remaining steps are the same as those in embodiment 6.

[0077] The method for measuring the shell thickness of hollow hard shell capsules described in Example 6 was used to measure the capsule wall thickness of the enzymatic potato starch hydroxypropyl ether hollow hard shell capsules prepared in this example to be 0.11 mm.

[0078] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing enzymatic potato starch hydroxypropyl ether, characterized in that: The following steps are involved: (1) mixing potato starch with water, adding medium-temperature amylase, saccharifying enzyme and pullulanase, and performing enzymolysis to obtain enzymolyzed starch; (2) mixing the enzymatically hydrolyzed starch with water to obtain a starch slurry, adding a sodium hydroxide solution and stirring to obtain an alkalized starch slurry, adding propylene oxide and a composite cross-linking agent, stirring to react, obtaining a cross-linked starch slurry, adjusting the pH to 6 to 7, washing the cross-linked starch slurry, and drying the washed starch to obtain enzymatic potato starch hydroxypropyl ether; The composite cross-linking agent is composed of the following components in parts by weight: 0.5 to 1.5 parts of sodium trimetaphosphate, 0.5 to 1.5 parts of sodium hexametaphosphate and 1 to 3 parts of trisodium phosphate.

2. The preparation method according to claim 1, characterized in that: In step (1), the mass ratio of potato starch to water is 1:2-4; the mass ratio of potato starch, medium-temperature amylase, saccharifying enzyme and pullulanase is 100:(0.1-0.3):(0.1-0.3):(0.1-0.3); the temperature of enzymolysis is 35-45°C, and the time of enzymolysis is 4-6h.

3. The preparation method according to claim 1, characterized in that: In step (2), the mass ratio of the enzymatically hydrolyzed starch to water is 1:2-4; the concentration of the sodium hydroxide solution is 2.5%-3.5%; the amount of the sodium hydroxide solution is 25-35g; the mass volume ratio of the enzymatically hydrolyzed starch to propylene oxide is 90-110g:15-25g; the mass ratio of the enzymatically hydrolyzed starch to the composite cross-linking agent is 90-110:0.3; the temperature of the stirring reaction is room temperature, and the stirring reaction time is 7-12h.

4. Enzymatic potato starch hydroxypropyl ether prepared according to the preparation method according to any one of claims 1 to 3.

5. Use of the enzymatic potato starch hydroxypropyl ether according to claim 4 in the preparation of enzymatic potato starch hydroxypropyl ether hollow hard shell capsules.

6. An enzymatic potato starch hydroxypropyl ether hollow hard shell capsule, characterized in that: The invention comprises the enzymatic potato starch hydroxypropyl ether as claimed in claim 4.

7. The enzymatic potato starch hydroxypropyl ether hollow hard shell capsule according to claim 6, characterized in that: It also includes a plasticizer, a setting agent, a forming aid and a reinforcing agent. The mass ratio of the enzymatic potato starch hydroxypropyl ether, the plasticizer, the setting agent, the forming aid and the reinforcing agent is 100: (5-8): (3-5): (0.4-0.6): (2-4).

8. The enzymatic potato starch hydroxypropyl ether hollow hard shell capsule according to claim 7, characterized in that: The plasticizer includes one of sorbitol, maltitol, lactitol and polyethylene glycol 1000-2000; the setting agent includes one of gellan gum, carrageenan, sodium alginate and agar; the auxiliary forming agent includes one of potassium chloride and calcium gluconate; the reinforcing agent includes one of polyvinyl pyrrolidone K-60, polyvinyl pyrrolidone K-90 and sodium alginate.

9. A method for preparing the enzymatic potato starch hydroxypropyl ether hollow hard shell capsules according to any one of claims 6 to 8, characterized in that: The following steps are involved: (S1) mixing the enzymatic potato starch hydroxypropyl ether, plasticizer, setting agent, forming aid and reinforcing agent uniformly to obtain a potato capsule raw material; (S2) Mixing potato capsule raw materials with water, and obtaining potato capsule glue liquid after complete dissolution. After the temperature of the potato capsule glue liquid drops to 45-55° C., it starts to be glued, and after drying, it is demoulded, cut, and capped to prepare enzymatic potato starch hydroxypropyl ether hollow hard shell capsules.

10. The preparation method according to claim 9, characterized in that: The mass ratio of the potato capsule raw material to water is 1:4.5-5.5; the dissolving temperature is 80-90°C; and the drying method is oven drying at a relative humidity of 45-55% and 25-30°C for 80-100 minutes.