可溶性免疫球蛋白微胶囊制备工艺研究

Study on preparation of sIg microencapsulation

以微孔淀粉和麦芽糊精为壁材,免疫球蛋白为芯材,对免疫球蛋白胶囊化配方和工艺进行研究;试验结果表明,最佳条件为:麦芽糊精:微孔淀粉为1:1,免疫球蛋白含量10%,总固形物含量40%,喷雾干燥进风温度140℃,出风温度80℃。

The formulation and process of microencapsulation of Ig of corn were studied by using microporus starch and malt dextrin as wall material and Ig as support materials. Based on the test results the optimal conditions were as follows： malt dextrin ： micro -porus starch was 1 ： 1, Ig content was 10%, solid content was 40%, spray drying inlet air temperature 140℃, outlet air 80℃.