可食用性植物软胶囊囊材的性质研究

Studied on Properties of Edible Capsule Materials for Soft Capsule

关键词:  植物胶软胶囊  囊材  热可逆性  弹性  复配胶

Key words:  plant soft capsule  material  remelting  elasticity  complex gum

摘要:

[目的]为了获得流动性好、凝胶迅速,兼顾热可逆性、强度和弹性的可食用性植物软胶囊胶皮。[方法]在9种常见可食用囊材中筛选出适合的可凝胶材料,利用低共熔效应降低复熔温度,通过离子交联提高胶皮弹性。[结果]筛选出了4种可凝胶材料进行进一步测试,加入特定比例的易溶材料可以调节胶皮的热熔温度,加入微量的阳离子可以增强胶皮的弹性和拉伸强度。获得了不同熔化温度的胶皮配方,较大幅度提高胶皮的断裂伸展率和拉伸强度。[结论]建立了热可逆和弹性改进方法,可有效改进植物软胶囊胶皮性质。

Abstract:

[Objective] The objective of this study was to get excellent edible plant soft capsule rubber, which had good fluidity, rapid-gel, thermal reversibility, high-strength and high-elasticity.[Methods] Suitable gels were identified from 9 kinds of edible materials. The eutectic effect was used to lower the remelting temperature, and elasticity of algae gel soft capsules was improved by ion crosslinking.[Results] Four gelatinous materials were screened for further testing.The addition of a specific proportion of soluble materials could adjust the temperature of the rubber.The addition of trace amounts of cations can enhance the elasticity and tensile strength of the rubber.The shell formula with different melting temperatures was obtained, which greatly improved the fracture elongation and tensile strength of the rubber.[Conclusion] An improved method of thermal reversibility and elasticity has been established, which can effectively improve the rubber properties of plant soft capsules.