公开(公告)号：US20240358654A1

公开(公告)日：2024-10-31

申请号：US18641418

申请日：2024-04-21

Applicant: Zhejiang University

Inventor： Enbo Xu ,  Qingqing Zhu ,  Jingsong Feng ,  Haibo Pan ,  Siyu Yao ,  Tian Ding ,  Donghong Liu ,  Xingqian Ye

IPC: A61K9/51 ,  A61K35/00 ,  A61K35/741

CPC classification number: A61K9/5192 ,  A61K9/5161 ,  A61K35/741 ,  A61K2035/115

Abstract: The present disclosure discloses a preparation method of porous starch for encapsulating probiotic, and belongs to the field of food processing. The present disclosure provides porous starch with controllable pore size and morphology by regulating the ratio of amylose to amylopectin (quantitative compounding), keeping starch hydroxyl sites exposed (concentration cultivation), and building interfacial tension to stretch starch chains (convection drying), and uses the porous starch to encapsulate probiotics, which can improve the retention rate of probiotics, reduce the loss of probiotics during food processing and transportation, and thus retain the biological functions of probiotics to a maximum extent.