Microcapsule for improving stability and slow release performance of oyster peptide and preparation method thereof

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By using the double-layer structure microcapsule technology with sodium alginate and chitosan as wall materials, the poor stability of oyster peptides in storage, delivery and sustained release is solved, and the efficient stability and sustained release performance of oyster peptides are improved.

CN119632254APending Publication Date: 2025-03-18GUANGDONG OCEAN UNIVERSITY

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Patent Information

Application Number: CN202411801682.6
Authority / Receiving Office: CN · China
Patent Type: Applications(China)
Current Assignee / Owner
Filing Date: 2024-12-09
Publication Date: 2025-03-18

AI Technical Summary

Technical Problem

Oyster peptides have poor stability and fast bioenzyme degradation in storage, delivery and sustained release, which limits their wide application.

Method used

Sodium alginate and chitosan as wall materials were used to prepare bilayer structure oyster peptide microcapsules through ionic gel method to improve their stability and sustained release performance.

Benefits of technology

It significantly improves the stability and sustained release performance of oyster peptides, has simple preparation technology, good embedding effect, and is suitable for industrial applications.

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Abstract

Aiming at the problems of poor dosage form stability, weak activity durability, susceptibility to environmental factors, short in-vivo half-life period and the like of oyster peptide enzymatic hydrolysate, the invention discloses a microcapsule for improving the stability and slow release performance of oyster peptide and a preparation method thereof, and relates to the technical field of microcapsules, the preparation method comprises the following steps: S1, extracting oyster peptide from fresh oysters; s2, dissolving sodium alginate in water, adding oyster peptide, then adding Tween 80 to obtain a mixed solution, then dropwise adding the mixed solution into a calcium chloride solution, curing, filtering, washing and drying to obtain a single-layer microcapsule; s3, adding the single-layer microcapsule into a chitosan solution, stirring and curing, and then filtering, washing and drying to obtain the oyster peptide microcapsule. The method disclosed by the invention is simple in process and good in embedding effect, the stability of the oyster peptide is greatly improved, and the slow-release effect of the oyster peptide is enhanced.

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Claims

1. A method for preparing microcapsules for improving the stability and sustained-release performance of oyster peptides, characterized in that: The following steps are involved: S1: Extraction of oyster peptides from fresh oysters; S2: dissolving sodium alginate in water, adding oyster peptide, and then adding Tween 80 to obtain a mixed solution, and then dropping the mixed solution into a calcium chloride solution for solidification, filtering, washing, and drying to obtain a single-layer microcapsule; S3: adding the single-layer microcapsules into the chitosan solution, stirring and solidifying, and then filtering, washing and drying to obtain the oyster peptide microcapsules.

2. The method for preparing a microcapsule for improving the stability and sustained-release performance of oyster peptide according to claim 1, characterized in that: Step S1 is specifically as follows: after homogenizing the fresh oysters, add pure water, mix well, heat in a water bath, cool, then add animal protease for enzymolysis to obtain an enzymolysis solution, inactivate the enzyme, centrifuge the enzymolysis solution, concentrate the supernatant, and vacuum freeze-dry to obtain oyster peptides.

3. The method for preparing a microcapsule for improving the stability and sustained-release performance of oyster peptide according to claim 2, characterized in that: The added amount of the animal protease is 3500-4500 U / g.

4. The method for preparing microcapsules for improving the stability and sustained-release performance of oyster peptides according to claim 1, characterized in that: In step S2, the mass ratio of sodium alginate to oyster peptide is 2-4:

1.

5. The method for preparing microcapsules for improving the stability and sustained-release performance of oyster peptides according to claim 1, characterized in that: In step S2, the concentration of the sodium alginate solution is 0.5-2.5 wt%.

6. The method for preparing microcapsules for improving the stability and sustained-release performance of oyster peptides according to claim 1, characterized in that: In step S2, the concentration of the calcium chloride solution is 1-5wt%.

7. The method for preparing microcapsules for improving the stability and sustained-release performance of oyster peptides according to claim 1, characterized in that: In step S2, the amount of Tween 80 used is 0-0.4 g.

8. The method for preparing microcapsules for improving the stability and sustained-release performance of oyster peptides according to claim 1, characterized in that: In step S2, the curing time is 10-50 minutes.

9. The method for preparing microcapsules for improving the stability and sustained-release performance of oyster peptides according to claim 1, characterized in that: In step S3, the chitosan solution is prepared by dissolving chitosan in an acetic acid solution with a concentration of 0.5-2 wt%.

10. A microcapsule for improving the stability and sustained release performance of oyster peptide, characterized in that: The method is prepared by any one of claims 1 to 9.