Natto kinase capsule and preparation method thereof

• Main Authors: WEI XUETUAN, YANG HUAN, ZHU CHENGJUN, CHEN SHOUWEN, CHEN JIANGANG, LIU MENGJIE
• Format: Patent
• Language: Chinese; English
• Published: 11.01.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the field of health food, and particularly relates to a natto kinase capsule and a preparation method thereof. The wall material of the natto kinase capsule contains poly-sodium glutamate and sodium alginate, wherein the enzyme activity of natto kinase in the capsule is 0.2-10FU/g, and the embedding rate of the capsule is 40-60%. According to the natto kinase capsule, after simulating the gastric acid environment, good activity of natto kinase can be kept, and the capsule can be slowly released in a simulated intestinal tract environment and can be completely released after reaching 80min, thus partially solving the problem of gastric acid inactivation of natto kinase, and realizing the effect of slow release of the capsule in the intestinal tract environment. 本发明涉及保健食品领域，具体的，本发明涉及种纳豆激酶胶囊及其制备方法。本发明的纳豆激酶胶囊，其壁材包括聚谷氨酸钠和海藻酸钠，胶囊中纳豆激酶酶活为0.2-10FU/g，胶囊的包埋率为40％-60％。本发明所述的纳豆激酶胶囊经过模拟胃酸环境后，能保持较好的纳豆激酶活性，在模拟肠道环境中能缓慢释放，在80min达到完全释放，部分解决了纳豆激酶胃酸失活的问题，并实现其在肠道环境缓慢释放的效果。