PGX technology for drying of biopolymers and their impregnation with bioactives

PGX（加压气体膨胀液体）技术由阿尔伯塔大学的申请人开发并获得专利。它被授权给Ceapro公司，以便他们将其从实验室扩展到商业规模。有了这项技术，就有可能干燥高分子量的生物聚合物，如多糖或蛋白质，并产生具有不同特性的粉末。使用传统技术进行这种干燥是具有挑战性的，因为高分子量生物聚合物形成高粘性或非常厚的溶液。通过控制与PGX技术相关的加工参数，可以获得从极细到粗的不同形式的粉末。由于获得的粉末具有较大的表面积，因此它们可以用作具有健康益处的其他“天然”成分的载体。这种生物活性成分可以在PGX工艺的第二步中沉积到粉末上。由于生物活性成分一般对热敏感，容易损坏，因此40℃的低加工温度特别适合其处理。预计这种生物活性成分的载体系统将使它们在人体中更有效。本研究旨在研究基于不同生物活性/生物聚合物组合的这些成分的形成，并进行详细的表征，以更好地了解它们之间的相互作用以及该技术对各种成分的性能。这一发现对于扩大该技术的利用和产生新的高价值成分具有不可估量的价值，目标是将其应用于功能性食品、膳食补充剂和化妆品中，并带来深远的好处。由密切合作的研究小组成员培训高素质人员将有助于满足对这些人员的需求。拟议的研究对于在商业规模上充分发挥这一有前途的技术的潜力并促进生物经济的发展至关重要。

PGX (Pressurized Gas eXpanded liquid) technology has been developed and patented by the applicants at the University of Alberta. It is licensed to Ceapro Inc for them to scale it up from the laboratory to commercial scale. With this technology it is possible to dry high molecular weight biopolymers, like polysaccharides or proteins, and generate powders with different characteristics. It is challenging to perform such drying using traditional technologies because high molecular weight biopolymers form highly viscous or very thick solutions. By controlling the processing parameters associated with the PGX technology, powders in different forms, ranging from very fine to coarse can be obtained. Because the powders obtained have a large surface area, they can be used as a carrier for other "natural" components with health benefits. Such bioactive components can be deposited onto the powders in a second step of the PGX process. Because the bioactive components are in general sensitive to heat and can be damaged easily, the low processing temperature of 40oC is particularly suitable for their handling. It is anticipated that such carrier systems for bioactive ingredients would make them more effective in the human body. The proposed research aims to study the formation of such ingredients based on different bioactive/biopolymer combinations and to carry out detailed characterization to better understand their interactions and performance of the technology for a variety of ingredients. The findings will be invaluable to expand the utilization of the technology and to generate novel high-value ingredients, targeting applications in functional food, dietary supplement and cosmetic products with far reaching benefits. Training of highly qualified personnel by the research team members working in close collaboration will contribute to meeting the demand for such individuals. The proposed research is essential to achieve the full potential of this promising technology at commercial scale and contribute to growing the bioeconomy.