Jiangnan University

Changde Yandi Biotechnology Limited Company

Yanjun An

Min Zhang

Sifu Yi

Wuxiong Yang

Lihua Hou

Zhongqin Li

A method for preparingnano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspendingultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed. The system has high stability and can effectively and organically combine fully pulverized components ofinto microcapsule composite powder, and the powder has good dispersity and has higher degree of homogenization after being dissolved in the water.

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Jiangsu, China

Yanjun An