Enzymatically protein-encapsulating oil particles by complex coacervation
US6325951A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 17, 1999 |
| Grant date | Dec 4, 2001 |
| Priority date | — |
| Expiry date | Dec 17, 2019 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10T428/2985
- WIPO fieldChemical engineering
- WIPO sectorChemistry
Abstract
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.degree. C.-10.degree. C. to maintain the structural stability of the complex coacervate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.