トリパルミチンと大豆レシチンによる新水性生理活性物質包含カプセルの調製
スポンサーリンク
概要
- 論文の詳細を見る
Capsules were prepared by using the mixed system of fatty acid ester (tripalmitin) and soybean lecithin as a capsule matrix. A hydrophilic physiologically active substance (L-Cystein) as the core material was encapsulated. Lecithin was added into tripalmitin in order to improve stability of core material in the matrix and water-resistant property of the matrix. Oil droplets made from lecithin and tripalmitin were dispersed in an aqueous solution of methyl cellulose (MC), and solidified by cooling down. It was investigated how the preparation conditions affected the properties of capsules. As the mixture ratio of lecithin to tripalmitin increased, the capsule size, the encapsulation efficiency and the content of core material were increased. Furthermore, it was found that the release rate of core material could be repressed by increasing the mixture ratio.
- 日本食品科学工学会の論文
- 2005-02-00
日本食品科学工学会 | 論文
- あく抜き処理トチノキ種子のサポニン成分の化学構造と血糖値上昇抑制作用
- A Spergillus oryzae 由来プロテアーゼによる大豆機能性低分子ぺプチド生産に対する電解生成水の効果
- 果実酢のモデル発酵試験における脂肪酸の変化とシス-バクセン酸の検出
- 赤ワインのアルコール発酵と乳酸発酵過程でのリスベラトロール関連物質量の変化
- 赤ワイン中のリスベラトロール含量に及ぼす気象要因および熟成の影響