食品与发酵工业2009，Vol.35Issue(9)：54-57,4.
静电喷雾法制备微胶囊化乳酸菌及其储存稳定性的研究
Preparation of Microencapsulated Lactobacilli by Electrostatic Spray and It's Storage Stability
摘要
Abstract
Lactobacilli were adsorbed in microporous starch and then encapsulated by the mixture of alginate-sodium and glutin with the method of electrostatic spray. The results showed that the viability of microencapsulated lactobacilli was the highest when absorbed with 6% microporous starch. The encapsulation efficiency reached 85. 88% at the ratio of the core volume to the wall volume being 1: 3. After treated by artificial gastric juice for 2 h,the viability of microencapsulated lactobacilli was 2 log more than that of control group. As microencapsulated lactobacilli were treated by artificial intestinal juice for 40 minutes,the microencapsulated lactobacilli was completely released. During the four weeks the milk drink with microencapsulated lactobacilli were stored in 4℃ refrigerator,the number of alive lactobacilli decreased a little,whereas for those without encapsulated lactobacilli and on the market,the number declined about 2 log. The conclusion is that microencapsulated lactobacilli has better storage stability.关键词
乳酸菌/微胶囊/静电喷雾/微孔淀粉/储存稳定性Key words
lactobacillus/microcapsule/electrostatic spray/microporous starch/storage stability分类
轻工纺织引用本文复制引用
冯琼,李保国,刘畅,张灼阳,郭晓奎..静电喷雾法制备微胶囊化乳酸菌及其储存稳定性的研究[J].食品与发酵工业,2009,35(9):54-57,4.基金项目
上海市教委科研创新重点项目(09ZZ159)和上海市重点学科项目(S30503)资助. （09ZZ159）
