植物蛋白在微胶囊中应用的研究进展

Research Progress of Vegetable Proteins in Microencapsulation

植物蛋白在自然界中含量丰富、来源广泛,具有可更新、可生物降解的特性,并且含有丰富的官能团,研究结果表明,不同的囊材在保护活性原料的过程中起到不同的作用。活性中心和囊材的浓度、媒介的温度、酸碱度、添加物或蛋白质与多糖的结合情况等对微胶囊化的效率、药剂的稳定性、微胶囊的粒径均有影响。

The vegetable proteins are abundant alternatives in the natural world with rich functional groups, renewable and biodegradable activities. Research shows that different capsule materials play a different role in the process of protecting the active ingredients. The particle size of the microcapsules, the efficiency of the microencapsulation and the pharmaceutical stability are affected by the concentrations, medium temperature, pH of the active center and the capsule material as well as the additives or the combination of protein and polysaccharide.