http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114287624-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_23015312840572ae640a970072a3ee71 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-35 |
| filingDate | 2021-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5c483a6c6e896661a97a6f5d7a3837c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac3c39136103b4095f4b66d1b89e331f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_064398a842faeca2294d288512fdaac0 |
| publicationDate | 2022-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114287624-A |
| titleOfInvention | Composite protein emulsion gel and production method thereof |
| abstract | The invention belongs to the field of protein processing, and particularly relates to a composite protein emulsion gel and a production method thereof; the composite protein emulsion gel is prepared by coating curcumin on emulsion gel consisting of ternary composite solution and corn oil, wherein the ternary composite solution is an interpenetrating network structure consisting of pullulan polysaccharide, whey protein microgel particle suspension and sodium caseinate; the production method of the composite protein emulsion gel comprises the following steps: (1) preparing a composite protein emulsion; (2) the preparation method of the composite protein emulsion gel comprises the following steps of magnetically stirring and mixing the pullulan polysaccharide solution, the whey protein microgel particle suspension and the sodium caseinate, and the prepared emulsion gel has the following advantages: the synergistic effect of the sodium caseinate and the pullulan improves the dispersibility and wettability of the whey protein microgel particles in the emulsion, and hydrophobic active molecules such as curcumin and the like can be well wrapped in the gel to achieve the slow release effect. |
| priorityDate | 2021-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 195.