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Advances in Materials Physics and Chemistry 2012年第4期2卷 181-184页

作者： Kenji Mishima Haruo Yokota Takafumi Kato Tadashi Suetsugu Xiuqin Wei Keiichi Irie Kenichi Mishima Michihiro Fujiwara Department of Chemical Engineering Fukuoka University 8-19-1 Nanakuma Jonan-ku Fukuoka 814-0180 Japan Department of Chemical EngineeringFukuoka University 8-19-1 Nanakuma Jonan-ku Fukuoka 814-0180 Japan Department of Electronics Engineering and Computer Science Fukuoka University 8-19-1 Nanakuma Jonan-ku Fukuoka 814-0180 Japan Department of Electronics Engineering and Computer ScienceFukuoka University 8-19-1 Nanakuma Jonan-ku Fukuoka 814-0180 Japan Department of Neuropharmacology Fukuoka University 8-19-1 Nanakuma Jonan-ku Fukuoka 814-0180 Japan

We report a method for the coacervation micro-encapsulation of several forms of CaCO3 microparticles with the fluoropolymer poly(heptadecafluorodecyl acrylate) (poly (HDFDA)) by pressure-induced phase separation of a supercritical CO2 solution.? A suspension of CaCO3 in CO2 and dissolved poly(HDFDA) were mixed in supercritical CO2.? After the system pressure was slowly decreased to atmospheric pressure, the microcapsules were obtained.? coacervation was achieved by the precipitation of poly(HDFDA) during the decrease in the pressure of CO2;the solubility of poly(HDFDA) in CO2 decreased with the pressure.? The structure and morphology of the microparticles were investigated by using a scanning electron microscope (SEM) and an electron probe microanalyzer (EPMA) equipped with a wavelength dispersive X-ray spectroscope (WDX).

关键词： Component Supercritical Carbon Dioxide Microencapsulation coacervation Fluoropolymer Calcium Carbonate

Preparation of Microcapsules and Half Life of the Kiwi Fruit Seed Oil by Complex coacervation

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American Journal of Plant Sciences 2017年第2期8卷 191-200页

作者： Zhi Zhang Mengting Pan Dongmin Liu Northeast Forestry University Harbin China Dujiangyan Tianyi Kiwi Fruit Industrial Technology Institute Dujiangyan China

The experiment adopts complex coacervation to prepare microcapsules. Through the experimental comparison, soybean protein isolated-maltodextrin is determined as the wall material for the experimental preparation of the microcapsules of kiwi fruit seed oil. This paper researched the effects of wall material concentration, core wall ratio and other factors on complex coacervation of kiwi fruit seed oil microcapsules embedding rate, determining that the best wall material concentration is 1%, core wall ratio is 1:1, and the optimum pH ratio is 3.0, temperature is 40°C, and the optimum curing time is 6 hours. The experiment carried out half life research on the microcapsules prepared by the complex coacervation of kiwi fruit seed oil microcapsule. By calculation: the degradation rate constant of kiwi fruit seed oil microcapsules prepared by complex coacervation is 2.793. According to the regression equation it can calculate the half life of kiwi fruit seed oil microcapsules is 18.58 months, about a year and a half.

关键词： Kiwi Fruit Seed Oil Microcapsule Complex coacervation Half Life

Whey Protein-Carboxymethylcellulose Obtained by Complex coacervation as an Ingredient in Probiotic Fermented Milk

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Food and Nutrition Sciences 2015年第6期6卷 571-580页

作者： Maria Elisa Caetano-Silva Caroline Dá rio Capitani Adriane Elisabete Costa Antunes Erna Vougt Vera Sonia Nunes da Silva Maria Teresa Bertoldo Pacheco Faculty of Food Engineering University of Campinas Campinas Brazil School of Applied Sciences University of Campinas Limeira Brazil Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil Chemistry Center of Food and Applied Nutrition Institute of Food Technology (ITAL) Campinas Brazil

Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.

关键词： Nutritional Value Whey Proteins Complex coacervation Probiotic Fermented Milk Environmental Impact

Bioinspired coacervate-based bioinks for construction of multiscale tissue engineering scaffolds

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Nano Research 2024年第9期17卷 8209-8219页

作者： Zhongwei Guo Shiqiang Zhang Yilin Guo Jingjing Xia Xiao Wu Hao Hu Rongcheng Hu Fangli Huang Qiulei Gao Chun Liu Jingjiang Qiu Wei Sun School of Mechanics and Safety Engineering Zhengzhou UniversityZhengzhou 450001China Department of Mechanical Engineering and Mechanics Tsinghua UniversityBeijing 100084China Precision Medicine Institute Guangdong Provincial Key Laboratory of Orthopedics and TraumatologyThe First Affiliated Hospital of Sun Yat-sen UniversityGuangzhou 510080China Department of Mechanical Engineering Drexel UniversityPhiladelphiaPA 19104USA

Engineering hydrogels that resemble biological tissues of various lengths via conventional fabrication techniques remains ***-dimensional(3D)bioprinting has emerged as an advanced approach for constructing complex biomimetic 3D architectures,which are currently restricted by the limited number of available bioinks with high printability,biomimicry,biocompatibility,and proper mechanical *** by ubiquitous coacervation phenomena in biology,we present a unique mineral-biopolymer coacervation strategy that enables the hierarchical assembly of nanoclay and recombinant human collagen(RHC).This system was observed to undergo a coacervation transition(liquid‒liquid phase separation)*** formed dense phase separated from its supernatant is the coacervate of clay-RHC-rich complexes,where polymer chains are sandwiched between silicate *** dynamics simulation was first used to verify and explore the coacervation ***,the coacervates were demonstrated to be potential bioinks that exhibited excellent self-supporting and shear-thinning viscoelastic *** extrusion-based printing,the versatility of the bioink was demonstrated by reconstructing the key features of several biological tissues,including multilayered lattice,vascular,nose,and ear-like structures,without the need for precrosslinking operations or support ***,the printed scaffolds were cytocompatible,elicited minimal inflammatory responses,and promoted bone regeneration in calvarial defects.

关键词： bioinks coacervation mineral-biopolymer nanoclay tissue engineering scaffold

Preparations and Properties of Perfume Microcapsules

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Journal of China Textile University(English Edition) 2000年第1期17卷 18-21页

作者：邹黎明

With Perfume as core and gelatin-gum arabic as mem-brane,a series of microcapsules were prepared by meansof complex coacervation at various technical *** interior and outer diameters and membrane thick-nesses were mea... 详细信息

关键词： microcapsule perfume membrane thickness complex coacervation