| Project/Area Number |
24780132
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Kyoto University (2013)
University of Hyogo (2012) |
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Principal Investigator |
NAKAGAWA Kyuya 京都大学, (連合)農学研究科(研究院), 准教授 (90433325)
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| Project Period (FY) |
2012-04-01 – 2014-03-31
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2013: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2012: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | 食品工学 / 凍結濃縮 / マイクロカプセル / ハイドロゲル |
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| Research Abstract |
Freeze-concentrated phase is a concentrated liquid phase that forms due to the ice formation, where solutes and suspended matters are to be concentrated. This concentration phenomenon was used to produce nano- microcapsules with unique characteristics. First, we prepared self-aggregated caseinates nanoparticles that encapsulated beta caroteins by hydrophobic interactions. Second, core-shell type nanoparticle with oil core coated by gelatin-acacia complex coacervate. And third, core-shell type nanoparticle with oil core coated by polysaccharide based cryogel. These three types of nanoparticles were prepared via freezing process, and the resultant characteristics were investigated. It was found that the freezing affected to the resultant encapsulation efficiencies, and the selection of freezing protocol enabled to reduce initial burst of the core materials and/or to control release kinetics.
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