Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food & Machinery》 2018-04
Add to Favorite Get Latest Update

The encapsulation effect of four composite wall materials on Lactobacillus casei

JING Xue-lian;ZENG Yue;YIN Xiao-qin;LAN Xu-yue;LI Hui-lin;CHEN Shu-juan;College of Food Science,Sichuan Agriculture University;  
The survival of Lactobacillus casei was investigated through four kinds of composite wall materials by internal emulsification method followed in simulated gastric and intestinal juice.The results suggested that the microencapsulated L.casei was prepared by using 2% of alginate,with the ratio of alginate to whey protein content 11,the quality of oil to water volume 31,alginate to calcium carbonate content 31,and the maximum embedding rate of microcapsules was 87.50% with the global microcapsules.Taking gelatin and alginate as composite wall material,the minimum particle size of microcapsule was 89.88μm.When soy protein isolates and alginate were used as composite wall material,the survival rate of microencapsulated L.casei in simulated gastric juice was around90.39% after 2 h.When using casein and alginate as composite wall material,the microcapsule had good intestinal soluble,and microencapsulated L.casei was basically released after 30 min.Because the microcapsule used protein as composite wall material was safe to eat and has good embedding effect,it could be widely used in food processing.
【Fund】: 四川农业大学科研兴趣项目(编号:ky2016333)
【CateGory Index】: TS201.3
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved