To obtain an active component compound that is convenient, economic and applicable over a wide range, has excellent sustained release properties, efficacy persistency, and is useful in medicinal compositions, foods, feeds for animals, and the like by surrounding active components with a coating layer made of a protein crosslinked with a specific enzyme.
One or more kinds of vitamins, enzymes, additives for foods, additives for feeds and other active components are surrounded with a part of a coating layer made of a protein crosslinked with one or more kinds of enzymes selected from lipoxygenase, protein disulfide isomerase, phenol oxidase, phenol peroxidase, lysyl oxidase, protein disulfide reductase, tyrosine oxidase, or sulfhydryl oxidase to give an active component compound. It is preferable that the mass ratio of the active components to the protein is in the range of from 1/100 to 5/1 and the active ingredients are hydrophobic.
| JPS63129960 | PREPARATION OF FOOD MATERIAL |
| JP2022527095 | Shortening with crystalline fat |
BEWERT WOLFGANG DR
LUEDDECKE ERIK DR
KLINGLER JUERGEN DR
HEGER ROBERT DR
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