Microcapsule

Abstract

The invention provides a microcapsule. The microcapsule comprises 32-100 parts of grease, 10-25 parts of protein, 0.1-0.5 part of a calcium source, 5-15 parts of a protective agent, 5-15 parts of a wall material and transglutaminase, and the enzyme activity of the transglutaminase is 0.02 U to 0.12 U. The microcapsule provided by the invention has excellent stability and pressure resistance on the premise of high oil loading capacity, and the problems of high surface oil content, oil leakage, short shelf life, poor use effect and the like of the microcapsule caused by low encapsulation efficiency of grease are avoided. Meanwhile, the microcapsule has excellent re-dissolvability and can be quickly dissolved, so that the microcapsule can be conveniently used as a solid beverage, and the application range and application scene of the microcapsule are expanded.

Description

Technical Field

[0001] The present invention relates to the field of food and functional food processing, and particularly relates to a microcapsule. Background Art

[0002] As one of the three major nutrients in food, oil is indispensable. Generally, oils and fats obtained from animals and plants, such as triglycerides, free fatty acids, etc., are mostly mixtures in a liquid, semi-liquid or solid state at room temperature. Oils and fats also contain essential polyunsaturated fatty acids that the human body cannot synthesize and can only be obtained from food to maintain good health. Such fatty acids contain two or more carbon-carbon double bonds, and the carbon chain length is 18-22 carbon atoms. Physiologically active polyunsaturated fatty acids mainly include α-linolenic acid, γ-linolenic acid, arachidonic acid (AA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), etc. In recent years, they have been widely used in the fields of food, pharmaceuticals, etc., and their commercial value has been increasing with the growing demand for people's health.

[0003] However, generally, oils and fats containing polyunsaturated fatty acids are extremely susceptible to oxidation rancidity due to the presence of unsaturated double bonds in their molecular chains under the influence of factors such as oxygen, light, heat, and free radicals, resulting in a decrease or loss of physiological activity. Polyunsaturated fatty acids are prone to generating hydroperoxides during the spoilage process and then generating oxides such as aldehydes and ketones, which not only increase their peculiar smell but also pose health risks, severely restricting the application of unsaturated fatty acids such as DHA in the fields of healthy food processing and nutritional supplements. Therefore, most of the commercially available product forms containing polyunsaturated fatty acids are soft capsules, or their scope of use is restricted. To address the above technical problems, in the field of food processing technology, encapsulating unsaturated fatty acids in the form of microcapsules is the most commonly used technical protection means, which further expands the scope of use of unsaturated fatty acids.

[0004] A microcapsule is a micron-sized or nano-sized capsule-type embedding material with a core / shell structure and uniform size formed by wrapping formed tiny particles or droplets with a film-forming material. Specifically, it is to encapsulate the target core material (such as: oils and fats, probiotics, flavor substances, food additives, fat-soluble nutrients, cosmetics, enzymes, drugs, and adhesives, etc.) in the wall material of natural polymer materials (such as polysaccharides, proteins, or lipids) to form a wrapping system similar to an "egg" to achieve the purpose of changing the physical state, isolating and protecting, or slow-release and taste masking.

[0005] The existing functional oil microcapsule powder (referred to as oil powder) on the market has a low oil content, generally between 10% and 30%; when the oil content of the oil powder is increased, the encapsulation rate decreases, and most of the oil powders have poor pressure resistance. When used for tableting, oil leakage is likely to occur, affecting the product appearance and oxidation stability. In addition, the existing oil powders generally have poor re-dissolubility. When used in solid beverages, the time required for dissolution and dispersion is long, affecting the use experience. Summary of the Invention

[0006] The object of the present invention is to provide a microcapsule having excellent stability, pressure resistance and re-dissolubility.

[0007] According to one aspect of the present invention, there is provided a microcapsule which, calculated by mass parts, comprises 32-100 parts of oil, 10-25 parts of protein, 0.1-0.5 parts of calcium source, 5-15 parts of protective agent, 5-15 parts of wall material, and transglutaminase, and the enzyme activity of the transglutaminase is 0.02 U-0.12 U.

[0008] A specific content of transglutaminase (TG enzyme) in combination with a calcium source can fully crosslink proteins, forming a stable protein network structure on the surface of the oil. Moreover, protein molecules can form hydrogen bonds with the protective agent, making the protein network structure more dense and complete. At the same time, it is beneficial to improve the re-dissolubility of the microcapsule and avoid the problem of deterioration of the re-dissolubility of the microcapsule caused by the introduction of TG enzyme and calcium in the microcapsule formulation. Therefore, the appropriate contents of TG enzyme, calcium source, protein, wall material, and protective agent in the microcapsule formulation provided by the present invention can play a synergistic role, forming a dense and stable interfacial film on the surface of the oil, achieving the effect of fully encapsulating the oil, so as to improve the stability and storage time of the microcapsule. Moreover, this interfacial film is thick and not prone to shrinkage and collapse, improving the pressure resistance of the microcapsule, preventing oil leakage during the tableting process, and at the same time being beneficial to improving the re-dissolubility of the microcapsule.

[0009] In summary, the microcapsule provided by the present invention has excellent stability and pressure resistance on the premise of a high oil loading, avoiding problems such as high surface oil content, oil leakage, short shelf life, and poor use effect of the microcapsule caused by low encapsulation rate of the oil. At the same time, this microcapsule has excellent re-dissolubility and can be quickly dissolved, so as to be used as a solid beverage, expanding the use range and application scenarios of the microcapsule.

[0010] Preferably, the oil is an oil containing polyunsaturated fatty acids, and the oil containing polyunsaturated fatty acids includes fish oil, krill oil, linseed oil, perilla oil, conjugated linoleic acid, arachidonic acid, sunflower oil, and algal oil.

[0011] Preferably, the transglutaminase is 0.0001-0.0006 parts.

[0012] Preferably, the calcium source includes at least one of calcium chloride, calcium citrate, calcium ascorbate, calcium lactate, and calcium gluconate.

[0013] Preferably, the protein includes at least one of whey protein, egg white protein, soy protein, wheat protein, sodium caseinate, and pea protein.

[0014] Preferably, the protective agent includes at least one of inulin, fructooligosaccharide, sucrose, lactose, glucose, polydextrose, and erythritol.

[0015] Preferably, the wall material includes at least one of maltodextrin, solid corn syrup, isomaltooligosaccharide, and microcrystalline cellulose. By using a specific wall material, the wall material can fully play a synergistic role with the protein, calcium source, and TG enzyme to form a denser and more complete interfacial film on the surface of the oil, thereby improving the encapsulation effect of the interfacial film on the oil and further enhancing the stability and pressure resistance of the microcapsules.

[0016] Preferably, it further includes 1 to 3 parts of an emulsifier.

[0017] Preferably, the emulsifier includes at least one of phospholipid, octenyl succinic anhydride modified starch (OSA starch), gum arabic, and glycerol monostearate. By using a specific emulsifier and reasonably setting the feeding amount of the emulsifier, it is beneficial to improve the encapsulation effect of the interfacial film formed by TG enzyme, calcium source, protein, protective agent, and wall material on the oil, reduce the surface oil content of the microcapsules, and improve the pressure resistance.

[0018] Preferably, it further includes 0.1 to 1 part of an antioxidant.

[0019] Preferably, the antioxidant includes at least one of ascorbic acid and sodium ascorbate. The above antioxidants can alleviate the oxidation of the microcapsules and improve the encapsulation effect of the interfacial film on the oil, thereby further enhancing the stability and storage time of the microcapsules.

[0020] According to another aspect of the present invention, there is provided a method for preparing microcapsules, including the following steps:

[0021] S1. Mix the protein and water to obtain component A1; denote the oil as B1;

[0022] S2. Mix and emulsify component A1 and component B1 to obtain emulsion C1;

[0023] S3. Mix the transglutaminase, calcium source and water to obtain component A2; mix the protective agent, wall material and water to obtain component A3;

[0024] S4. Add components A2 and A3 to emulsion C1 and mix at 40 - 55 °C, then inactivate the enzyme and dry to obtain the microcapsules.

[0025] The above preparation method is conducive to the formation of a dense and complete interfacial film of TG enzyme, calcium source, protective agent, wall material and protein on the surface of the oil, promotes the dispersion of the oil, and improves the encapsulation rate of the oil.

[0026] Preferably, the drying includes spray drying and freeze drying.

[0027] Preferably, the temperature for inactivating the enzyme is 90 - 100 °C and the time is 10 - 30 minutes.

[0028] According to another aspect of the present invention, a functional food is provided, which includes the above microcapsules, and the dosage forms of the functional food include at least one of tablets, granules, soft capsules, gummy candies, and powders. Detailed implementation mode

[0029] In order to enable those skilled in the art to better understand the technical solutions in the present invention, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0030] Example 1 Influence of TG enzyme with different enzyme activities on microcapsules

[0031] 1. Raw materials

[0032] The formula of the microcapsules (by weight) is shown in Table 1.

[0033] 2. Preparation method

[0034] S1. Dissolve the formulated amount of protein in water and stir well to dissolve to obtain component A1; record the formulated amount of oil as component B1;

[0035] S2. Pour B1 into A1, process with a shearing machine to obtain a coarse emulsion, and then process with a high-pressure homogenizer to obtain a fine emulsion C1;

[0036] S3. Dissolve the formulated amount of TG enzyme and calcium source in water and stir evenly to obtain component A2; dissolve the formulated amount of wall material and protective agent in water and stir until completely dissolved to obtain component A3;

[0037] S4. Stir and mix component A2 and fine emulsion C1 and heat in a water bath at 50 °C, then inactivate the enzyme at 95 °C for 20 min to obtain component C2; then add A3 to C2, stir evenly and spray dry to obtain the microcapsules.

[0038] 3. Testing method

[0039] (1) Surface oil content: Weigh 50g of microcapsules into a 250mL conical flask, add 100mL of petroleum ether, shake for 1min, let stand to separate, and filter the supernatant into a flat-bottom flask of constant weight. Then add 100mL of petroleum ether, shake and extract, and combine the filtrates and filter them into a flat-bottom flask. Use a rotary evaporator to evaporate the solvent, then place it in a vacuum oven at 60℃ for 4h, take it out and place it in a desiccator, cool it to room temperature, and weigh it on a 1 / 10,000 electronic balance.

[0040] The surface oil content (X) is calculated according to the following formula: X = (m1-m0) / m×100%, where m1: the mass of the flat-bottom flask plus the surface oil, in g; m0: the mass of the flat-bottom flask after constant weight, in g; m: the mass of the weighed microcapsules, in g.

[0041] (2) Resolubility: Take 1g of microcapsules, add 100mL of warm water, stir for a while and observe the appearance. The evaluation indicators are as follows:

[0042] +++: Dispersed into uniform liquid within 3 minutes, with fast dispersion speed;

[0043] ++: 3min can be dispersed well, with a little dispersed powder;

[0044] +: Poor dispersion after 3 min, with a large amount of oil still not dispersed or with floating oil on the surface.

[0045] (3) Oil leakage: 100g of microcapsules were mixed with 150g of microcrystalline cellulose, 200g of lactose, 50g of milk powder and other auxiliary materials, sieved, and fully mixed. The tablets were then pressed (15kN) to obtain tablets. The microcapsule formula can be tested for its pressure resistance after tableting. When the microcapsule encapsulation quality is not high, the microcapsules in the tablets are prone to produce oil stains after tableting. Therefore, the oil leakage can reflect the pressure resistance of the microcapsules. At this time, the other components of the tablets only play an auxiliary role in forming and have no effect on the improvement of the oil leakage. Since it is difficult to observe the oil leakage of the microcapsules within a short period of time after tableting, the tablets containing microcapsules were subjected to accelerated stability testing to accelerate the evaluation of whether the tablets have oil leakage and the severity of the oil leakage. The method for accelerated stability testing of tablets is as follows: at a temperature of 40°C and a humidity of 75%, the tablets are left open for 2 weeks, the oil leakage on the surface of the tablets is observed, and the diameter of the largest oil ring is measured when oil leakage exists.

[0046] 4. Test results

[0047] Table 1 Formulation and performance test results of microcapsules in Example 1

[0048]

[0049]

[0050] The test results are shown in Table 1. As can be seen from Table 1, under the condition that other materials and operations for preparing microcapsules are the same, the enzyme activity of the TG enzyme used in treatment groups 3-5 is 0.02 U-0.12 U. The microcapsules prepared therefrom have a low surface oil content, no oil leakage, and excellent redissolution property. In contrast, the enzyme activity of the TG enzyme used in comparative treatment groups 1-2 and 6-7 exceeds 0.02 U-0.12 U. The microcapsules prepared therefrom have a significantly higher surface oil content than treatment groups 3-5, inferior redissolution property to treatment groups 3-5, and there is oil leakage.

[0051] This shows that, compared with comparative treatment groups 1-2 and 6-7, treatment groups 3-5 use a TG enzyme with an appropriate enzyme activity. The TG enzyme can play a synergistic role with the protective agent and calcium source, fully crosslink with proteins, form a stable interfacial film on the surface of the oil, thereby improving the stability, pressure resistance, and redissolution property of the microcapsules.

[0052] Effect of Different Calcium Source Contents on Microcapsules in Example 2

[0053] 1. Raw Materials

[0054] The formula of the microcapsules (by weight parts) is shown in Table 2.

[0055] 2. Preparation Method

[0056] The preparation method refers to the preparation method of Example 1.

[0057] 3. Testing Method

[0058] The testing method refers to the testing method of Example 1.

[0059] 4. Testing Results

[0060] Table 2 Formulation and Performance Testing Results of Microcapsules in Example 2

[0061]

[0062]

[0063] The testing results are shown in Table 2. As can be seen from Table 2, under the condition that other materials and operations for preparing microcapsules are the same, the calcium source used in treatment groups 9-13 is 0.1-0.5 weight parts. The microcapsules prepared therefrom have a low surface oil content, no oil leakage, and excellent redissolution property. In contrast, the calcium source used in comparative treatment groups 8 and 14 exceeds 0.1-0.5 weight parts. The microcapsules prepared therefrom have a significantly higher surface oil content than treatment groups 9-13, and there is oil leakage.

[0064] This shows that, compared with the control groups 8 and 14, in treatment groups 9 - 13, by controlling the content of calcium source in the microcapsule formulation, an appropriate amount of calcium source can synergistically act with TG enzyme and protective agent, fully crosslink with proteins, form a stable interfacial film on the surface of the oil, thereby improving the stability, pressure resistance and redispersibility of the microcapsules.

[0065] Effect of Different Contents of Protective Agent on Microcapsules in Example 3

[0066] 1. Raw Materials

[0067] The formulation of the microcapsules (by weight) is shown in Table 3.

[0068] 2. Preparation Method

[0069] The preparation method refers to the preparation method of Example 1.

[0070] 3. Testing Method

[0071] The testing method refers to the testing method of Example 1.

[0072] 4. Testing Results

[0073] Table 3 Formulation and Performance Testing Results of Microcapsules in Example 3

[0074]

[0075] The testing results are shown in Table 3. As can be seen from Table 3, under the condition that other materials and operations for preparing the microcapsules are the same, the protective agent used in treatment groups 16 - 19 is 5 - 15 parts by weight. The microcapsules prepared thereby have a low surface oil content, no oil leakage and excellent redispersibility. In contrast, the protective agent used in control group 15 is < 5 parts by weight, and the redispersibility of the microcapsules prepared thereby is inferior to that of treatment groups 16 - 19. The protective agent used in control group 20 is > 15 parts by weight, and the surface oil content of the microcapsules prepared thereby is higher than that of treatment groups 16 - 19.

[0076] This shows that, compared with control groups 15 and 20, in treatment groups 16 - 19, by controlling the content of the protective agent in the microcapsule formulation, an appropriate amount of the protective agent can form hydrogen bonds with protein molecules, which is beneficial to improving the redispersibility of the microcapsules and avoiding the problem of deterioration of the redispersibility of the microcapsules caused by the introduction of TG enzyme and calcium in the microcapsule formulation.

[0077] Effect of Different Contents of Oil on Microcapsules in Example 4

[0078] 1. Raw Materials

[0079] The formulation of the microcapsules (by weight) is shown in Table 4.

[0080] 2. Preparation Method

[0081] The preparation method refers to the preparation method of Example 1.

[0082] 3. Testing method

[0083] The testing method refers to the testing method of Example 1.

[0084] 4. Testing results

[0085] Table 4 Formulation and performance testing results of the microcapsules in Example 4

[0086]

[0087]

[0088] The testing results are shown in Table 4. As can be seen from Table 4, under the condition that other materials and operations for preparing the microcapsules are the same, the oils and fats used in Treatment Groups 22 - 26 are 32 - 100 parts by weight. The microcapsules thus prepared have a low surface oil content, no oil leakage, and excellent redissolution property. In contrast, the oil and fat used in Comparative Treatment Group 27 exceeds 100 parts by weight. The microcapsules thus prepared have a significantly higher surface oil content than Treatment Groups 22 - 26, significantly inferior redissolution property to Treatment Groups 22 - 26, and there is oil leakage.

[0089] Effect of different protein contents on microcapsules in Example 5

[0090] 1. Raw materials

[0091] The formulation of the microcapsules (in parts by weight) is shown in Table 5.

[0092] 2. Preparation method

[0093] The preparation method refers to the preparation method of Example 1.

[0094] 3. Testing method

[0095] The testing method refers to the testing method of Example 1.

[0096] 4. Testing results

[0097] Table 5 Formulation and performance testing results of the microcapsules in Example 5

[0098]

[0099]

[0100] The test results are shown in Table 5. As can be seen from Table 5, under the condition that other materials and operations for preparing the microcapsules are the same, the proteins used in Treatment Groups 29 - 32 are 10 - 25 parts by weight. The microcapsules prepared thereby have a low surface oil content, no oil leakage, and excellent redissolution property. In contrast, the protein used in Comparative Treatment Group 28 exceeds 10 - 25 parts by weight. The microcapsules prepared thereby have a higher surface oil content than those of Treatment Groups 29 - 32, inferior redissolution property to that of Treatment Groups 29 - 32, and there is oil leakage

[0101] This shows that, compared with Comparative Treatment Group 28, by controlling the content of protein in the microcapsule formulation in Treatment Groups 29 - 32, the appropriate content of protein can be fully cross-linked with TG enzyme, calcium source, and protective agent, forming a stable protein network structure on the surface of the oil, thereby improving the stability, pressure resistance, and redissolution property of the microcapsules.

[0102] Effect of Different Kinds of Protective Agents on Microcapsules in Example 6

[0103] 1. Raw Materials

[0104] The formulation of the microcapsules (in parts by weight) is shown in Table 6.

[0105] 2. Preparation Method

[0106] The preparation method refers to the preparation method of Example 1.

[0107] 3. Testing Method

[0108] The testing method refers to the testing method of Example 1.

[0109] 4. Testing Results

[0110] Table 6 Formulation and Performance Testing Results of Microcapsules in Example 6

[0111]

[0112]

[0113] The testing results are shown in Table 6. As can be seen from Table 6, the protective agents used in Treatment Groups 34 - 38 are erythritol, fructooligosaccharide, sucrose, inulin, and lactose respectively. The microcapsules prepared thereby have a relatively low surface oil content, excellent pressure resistance, and redissolution property.

[0114] Effect of Different Kinds of Oils on Microcapsules in Example 7

[0115] 1. Raw Materials

[0116] The formulation of the microcapsules (in parts by weight) is shown in Table 7.

[0117] 2. Preparation Method

[0118] The preparation method refers to the preparation method of Example 1.

[0119] 3. Testing method

[0120] The testing method refers to the testing method of Example 1.

[0121] 4. Testing results

[0122] Table 7 Formulation and performance test results of the microcapsules in Example 7

[0123]

[0124]

[0125] The testing results are shown in Table 7. As can be seen from Table 7, the oils used in Treatment Groups 39 - 43 are arachidonic acid, fish oil, krill oil, linseed oil, and perilla oil respectively. The microcapsules prepared therefrom have a low surface oil content, excellent pressure resistance and redissolution property.

[0126] Example 8 Influence of different kinds of proteins on microcapsules

[0127] 1. Raw materials

[0128] The formulation of the microcapsules (by weight) is shown in Table 8.

[0129] 2. Preparation method

[0130] The preparation method refers to the preparation method of Example 1.

[0131] 3. Testing method

[0132] The testing method refers to the testing method of Example 1.

[0133] 4. Testing results

[0134] Table 8 Formulation and performance test results of the microcapsules in Example 8

[0135]

[0136] The testing results are shown in Table 8. As can be seen from Table 8, the proteins used in Treatment Groups 44 - 48 are pea protein, sodium caseinate, soy protein, egg white protein, and wheat protein respectively. The microcapsules prepared therefrom have a low surface oil content, excellent pressure resistance and redissolution property.

[0137] Example 9 Influence of different kinds of emulsifiers on microcapsules

[0138] 1. Raw materials

[0139] The formulation of the microcapsules (by weight) is shown in Table 9.

[0140] 2. Preparation Method

[0141] The preparation methods for Treatment Groups 49 - 51 are as follows:

[0142] S1. Dissolve the formulated amount of protein in water and stir well until dissolved to obtain Component A1. Dissolve the formulated amount of emulsifier in water to obtain Component A2. Denote the formulated amount of oil as Component B1.

[0143] S2. Mix A1 and A2 evenly and pour them into B1. Treat with a shearing machine to obtain a coarse emulsion, and then use a high - pressure homogenizer to obtain a fine emulsion C1.

[0144] S3. Dissolve the formulated amount of TG enzyme and calcium source in water and stir evenly to obtain Component A2. Dissolve the formulated amount of wall material and protective agent in water and stir until completely dissolved to obtain Component A3.

[0145] S4. Stir Component A2 and fine emulsion C1 evenly and heat in a water bath at 50°C, then inactivate the enzyme at 95°C for 20 min to obtain Component C2. Then add A3 to C2, stir evenly and spray - dry to obtain the microcapsules.

[0146] The preparation method for Treatment Group 52 is as follows:

[0147] S1. Dissolve the formulated amount of protein in water and stir well until dissolved to obtain Component A1. Add the formulated amount of glycerol monostearate to the oil and heat to dissolve to obtain Component B1.

[0148] S2. Pour A1 into B1, treat with a shearing machine to obtain a coarse emulsion, and then use a high - pressure homogenizer to obtain a fine emulsion C1.

[0149] S3. Dissolve the formulated amount of TG enzyme and calcium source in water and stir evenly to obtain Component A2. Dissolve the formulated amount of wall material and protective agent in water and stir until completely dissolved to obtain Component A3.

[0150] S4. Stir Component A2 and fine emulsion C1 evenly and heat in a water bath at 50°C, then inactivate the enzyme at 95°C for 20 min to obtain Component C2. Then add A3 to C2, stir evenly and spray - dry to obtain the microcapsules.

[0151] The preparation method for Treatment Group 53 refers to the preparation method of Example 1.

[0152] 3. Testing Method

[0153] The testing method refers to the testing method of Example 1.

[0154] 4. Testing Results

[0155] Table 9 Formulation and Performance Testing Results of Microcapsules in Example 9

[0156]

[0157]

[0158] The test results are shown in Table 9. As can be seen from Table 9, the emulsifiers used in Treatment Groups 49 - 52 are phospholipid, OSA starch, gum arabic, and glycerol monostearate respectively. The microcapsules prepared therefrom have a low surface oil content, excellent pressure resistance and redissolution property. Comparing Treatment Groups 49 - 52 with Treatment Group 53, under the condition that other materials and operations for preparing the microcapsules are the same, the microcapsule powder prepared from Treatment Group 53 without an emulsifier has a high surface oil content, while the microcapsule powder prepared from Treatment Groups 49 - 52 with the introduction of an emulsifier has a low surface oil content. This shows that, compared with Treatment Group 53, introducing a specific emulsifier and reasonably setting the feeding amount of the emulsifier in Treatment Groups 49 - 52 is beneficial to improving the encapsulation effect of the interfacial film formed by TG enzyme, calcium source, protein, wall material, and protective agent on the oil, and reducing the surface oil content of the microcapsules.

[0159] Effect of Wall Materials with Different Types and Contents on Microcapsules in Example 10

[0160] 1. Raw Materials

[0161] The formula of the microcapsules (by weight parts) is shown in Table 10.

[0162] 2. Preparation Method

[0163] The preparation method refers to the preparation method of Example 1.

[0164] 3. Test Method

[0165] The test method refers to the test method of Example 1.

[0166] 4. Test Results

[0167] Table 10 Formula and Performance Test Results of Microcapsules in Example 10

[0168]

[0169]

[0170] The test results are shown in Table 10. As can be seen from Table 10, the wall materials used in Treatment Groups 54 - 57 are maltodextrin, solid corn syrup, isomaltooligosaccharide, and microcrystalline cellulose respectively. The microcapsules prepared therefrom have a low surface oil content, excellent pressure resistance and redissolution property.

[0171] The treatment groups 54 and 59 were compared with the control treatment groups 58, 60 - 61. As can be seen from Table 10, under the condition that other materials and operations for preparing the microcapsules were the same, the wall material of the control treatment group 58 was 20 parts, the wall material of the control treatment group 60 was 2 parts, and the control treatment group 61 did not contain wall material. Among them, the change in the surface oil content of the microcapsules prepared by the control treatment group 58 was not obvious, while the surface oil content of the microcapsules prepared by the control treatment groups 60 and 61 was higher than that of the treatment groups 54 and 59, and there was oil leakage. This shows that compared with the control treatment groups 60 and 61, the treatment groups 54 and 59 introduced wall material into the microcapsule formula and reasonably set the feeding amount of the wall material, which was beneficial to improving the encapsulation effect of the interfacial film formed by TG enzyme, calcium source, protein, wall material, and protective agent on grease, reducing the surface oil content of the microcapsules, and improving the pressure resistance.

[0172] Effect of TG Enzyme, Calcium Source, and Protective Agent on Microcapsules in Comparative Example 1

[0173] 1. Raw Materials

[0174] The formula of the microcapsules (by weight parts) is shown in Table 11.

[0175] 2. Preparation Method

[0176] The preparation method refers to the preparation method carried out in Example 1.

[0177] 3. Testing Method

[0178] The testing method refers to the testing method carried out in Example 1.

[0179] Table 11 Formula and Performance Test Results of Microcapsules in Comparative Example 1

[0180]

[0181] The test results are shown in Table 11. When Treatment Group 3 is compared with Comparative Treatment Groups 65 - 68 respectively, it can be seen from Table 11 that under the condition that other materials and operations for preparing microcapsules are the same, Comparative Treatment Group 66 does not contain TG enzyme and calcium source, and the surface oil content of the microcapsules prepared therefrom is high and the oil leakage is serious; Comparative Treatment Group 67 does not contain calcium source, and the surface oil content of the microcapsules prepared therefrom is relatively high, there is oil leakage, and the re - solubility is poor; Comparative Treatment Group 68 does not contain TG enzyme, and the surface oil content of the microcapsules prepared therefrom is relatively high, there is oil leakage; Comparative Treatment Group 65 does not contain a protective agent, and the surface oil content of the microcapsules prepared therefrom is relatively high, and the re - solubility and dispersibility are poor. This shows that compared with Comparative Treatment Groups 66 - 68, Treatment Group 3 can introduce TG enzyme and calcium source simultaneously, and the two can play a synergistic role to form a dense and stable interfacial film on the surface of the oil, achieving the effect of fully embedding the oil, so as to improve the stability and storage time of the microcapsules. Moreover, this interfacial film is thicker and not easy to shrink and collapse, improving the pressure resistance of the microcapsules and preventing oil leakage during the tabletting process. Compared with Comparative Treatment Group 65, Treatment Group 3 can introduce a protective agent, and the protein molecules can form hydrogen bonds with the protective agent, making the protein network structure more dense and complete. At the same time, it is beneficial to improve the re - solubility of the microcapsules and avoid the problem of deterioration of the re - solubility of the microcapsules caused by the introduction of TG enzyme in the microcapsule formulation.

[0182] When Comparative Treatment Group 66 is compared with Comparative Treatment Group 62, it can be seen from Table 11 that under the condition that other materials and operations for preparing microcapsules are the same, Comparative Treatment Group 62 does not contain the protective agent glucose, and the re - solubility of the microcapsules prepared therefrom is lower than that of Comparative Treatment Group 66; when Comparative Treatment Group 67 is compared with Comparative Treatment Group 63, it can be seen from Table 1 that under the condition that other materials and operations for preparing microcapsules are the same, Comparative Treatment Group 63 does not contain the protective agent glucose, and the re - solubility of the microcapsules prepared therefrom is lower than that of Comparative Treatment Group 67; when Comparative Treatment Group 68 is compared with Comparative Treatment Group 64, it can be seen from Table 1 that under the condition that other materials and operations for preparing microcapsules are the same, Comparative Treatment Group 64 does not contain the protective agent glucose, and the re - solubility of the microcapsules prepared therefrom is lower than that of Comparative Treatment Group 68. This shows that compared with Comparative Treatment Groups 62 - 64, Comparative Treatment Groups 66 - 68 can introduce a protective agent, and the protein molecules can form hydrogen bonds with the protective agent, improving the re - solubility of the microcapsules.

[0183] When Comparative Treatment Group 62 is compared with Comparative Treatment Group 65, it can be seen from Table 11 that under the condition that other materials and operations for preparing microcapsules are the same, Comparative Treatment Group 65 contains TG enzyme and calcium, and the pressure resistance of the microcapsules prepared therefrom is higher than that of Comparative Treatment Group 62. However, the re - solubility of Comparative Treatment Group 65 is inferior to that of Comparative Treatment Group 62. This shows that TG enzyme and calcium in the formulation are beneficial to improving the embedding effect and pressure resistance of the microcapsules, but are not conducive to the re - solubility of the microcapsules.

[0184] The above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the protection scope of the present invention. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced, but these modifications or replacements are all within the protection scope of the present invention.

Claims

1. A microcapsule, characterized in that, Calculated by mass parts, it includes 32 to 100 parts of oil, 10 to 25 parts of protein, 0.1 to 0.5 parts of calcium source, 5 to 15 parts of protective agent, 5 to 15 parts of wall material, and transglutaminase, and the enzyme activity of the transglutaminase is 0.02U to 0.12U.

2. The microcapsule according to claim 1, wherein the transglutaminase is 0.0001 to 0.0006 parts.

3. The microcapsule according to claim 1, wherein The calcium source includes at least one of calcium chloride, calcium citrate, calcium ascorbate, calcium lactate, and calcium gluconate.

4. The microcapsule according to claim 1, wherein The protein includes at least one of whey protein, egg white protein, soy protein, wheat protein, sodium caseinate, and pea protein.

5. The microcapsule according to claim 1, characterized in that, The protective agent includes at least one of inulin, fructooligosaccharide, sucrose, lactose, glucose, polydextrose, and erythritol.

6. The microcapsule according to claim 1, wherein The wall material includes at least one of maltodextrin, solid corn syrup, isomaltooligosaccharide, and microcrystalline cellulose.

7. The microcapsule according to claim 1, characterized in that, It also includes 1 to 3 parts of emulsifier.

8. The microcapsule according to claim 1, characterized in that, It also includes 0.1 to 1 part of antioxidant.

9. A method for preparing microcapsules, comprising the following steps: S1. Mix the protein and water to obtain component A1; record the oil as component B1; S2. Mix and emulsify the component A1 and the component B1 to obtain emulsion C1; S3. Mix the transglutaminase, calcium source and water to obtain component A2; mix the protective agent, wall material and water to obtain component A3; S4. Add the components A2 and A3 to the emulsion C1 and mix at 40 to 55 °C, then inactivate the enzyme and dry to obtain the microcapsules.

10. A functional food, characterized in that, It includes the microcapsule according to any one of claims 1 to 9, and the dosage form of the functional food includes at least one of tablets, granules, soft capsules, gummies, and powders.

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