Protein-encapsulated oil particles

Details Protein-encapsulated oil particles Protein-encapsulated oil particles

A - Human Necessities

23

P

A23P 1/08 (2006.01) C12S 99/00 (2010.01) A23K 1/16 (2006.01) A23L 1/22 (2006.01) B01J 13/02 (2006.01)

Patent

CA 2228165

Enzymatic cross-linking of protein-encapsulated oil particles by complex coacervation. A complex coacervate of oil particles, each encapsulated in a protein shell, is stabilized by gelling the protein shell and is subsequently enzymatically cross-linked to form thermostable capsules of about 100-300 microns. The preferred enzyme is transglutaminase, and the reaction is performed at pH 7 to achieve the optimal cross-linking rate. The transglutaminase-catalyzed cross-linking reaction takes place with the complex coacervate maintained at a temperature in the range of about 5°C-10°C to maintain the structural stability of the complex coacervate.

Réticulation enzymatique de particules d'huile sous encapsulation protéinique par coacervation complexe. On stabilise un coacervat complexe de particules d'huile - chacune étant encapsulée dans une enveloppe protéinique - par gélification de l'enveloppe et réticulation enzymatique ultérieure pour former des capsules thermostables d'environ 100-300 microns. L'enzyme que l'on privilégie est la transglutaminase, et la réaction est effectuée à pH 7 pour obtenir le taux optimal de réticulation. La réaction de réticulation, catalysée par la transglutaminase est effectuée en maintenant le coacervat complexe à une température de 5 à 10 degrés C environ, de façon à conserver la stabilité structurale de ce coacervat.

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