| 摘要 |
FIELD: food industry.SUBSTANCE: disclosed is an aqueous dispersion of microcapsules containing at least one hydrophobic substance and protein boundary surface enveloping at least one hydrophobic substance. Protein boundary surface includes unreacted protein and unreacted polysaccharide and glycosylated with binding of polysaccharides protein. Glycosylated protein with binding of polysaccharides includes at least one protein residue and at least one residue of high-molecular polysaccharide. Method comprises: preparation of protein and polysaccharide, lyophilised solution of protein and polysaccharide to form a lyophilised product, heating lyophilised product to form glycosylated protein with binding of polysaccharides, combining and homogenising water, hydrophobic substance and glycosylated protein with binding of polysaccharides of into emulsion. Glycosylated protein with binding of polysaccharides is assembled at boundary of hydrophobic substance and water, due to formation of aqueous dispersion of microcapsules.EFFECT: invention enables to obtain microcapsules which are stable during storage separately, and when included in acidic products, which also makes it possible to eliminate or reduce unpleasant taste and smell.38 cl, 1 dwg, 5 ex |
