| 摘要 |
PROBLEM TO BE SOLVED: To avoid the use of an aldehyde as a cross-linking agent and obtain an active ingredient preparation excellent in safety and useful for a food, a feed, etc. by carrying out an atomization of a cross-linkable protein, a transglutaminase and the active ingredient under specific conditions. SOLUTION: (A) A cross-linkable protein selected from the group of gelatin, casein, soybean proteins, corn proteins and collagen is completely mixed with a transglutaminase derived from a microorganism and an aqueous solution of an active ingredient such as a vitamin, a human food additive or an animal feed additive and the ratio of the active ingredient to the protein is (1:10) to (4:1) expressed in terms of weight. Furthermore, an atomization of the resultant mixture is then carried out in an inert gas atmosphere loaded with a hydrophobic silica, corn starch or a hydrophobic corn starch to produce an active ingredient preparation. The resultant preparation is preferably further dried until the residual moisture content is below 10 wt.% subsequently to the atomization. |
