南方农业学报2013，Vol.44Issue(7)：1178-1183,6.DOI:10.3969/j:issn.2095-1191.2013.7.1178
海藻酸钠—明胶协同固定化红茶菌制备工艺的优化
Optimization of techniques of immobilized Kombucha by sodium alginate and gelatin
摘要
Abstract
[Objective]The best preparation technology of immobilizing Kombucha with sodium alginate and gelatin was determined to provide theoretical references for the Kombucha standardized industrial production.[Method]Sodium alginate and gelatin were used for Kombucha immobilization.The effects of sodium alginate concentration,gelatin concentration and calcium chloride concentration on the mechanical strength and the total sugar utilization of immobilized Kombucha were studied by response surface analysis.[Result]The mechanical strength of the immobilized particles increased with the increase of the sodium alginate concentration and CaCl2 concentration.Along with the increase of gelatin concentration,the mechanical strength increased and then decreased.The immobilized particles' total sugar utilization first increased and then decreased with the increase of gelatin concentration and CaCl2 concentration,and decreased with the increase of the concentration of sodium alginate.[Conclusion]The optimal conditions for preparation of immobilized particles were as follows:5.50％ concentration of sodium alginate,1.50％ concentration of gelatin,and 0.51％ concentration of CaCl2.The mechanical strength and total sugar utilization of the immobilized particles were higher under the above conditions.关键词
红茶菌/海藻酸钠/明胶/固定化/响应面/工艺优化Key words
kombucha/ sodium alginate/ gelatin/ immobilization/ response surface/ techniques optimization分类
农业科技引用本文复制引用
任二芳,麻少莹,黄夏,郭海蓉,李志春..海藻酸钠—明胶协同固定化红茶菌制备工艺的优化[J].南方农业学报,2013,44(7):1178-1183,6.基金项目
广西自然科学基金项目(2011GXNSFA018124)；广西农业科学院基本科研业务专项项目(桂农科2012YM24) （2011GXNSFA018124）
