Effect of coating materials on physicochemical properties and survivability of microencapsulated Lactobacillus spp. beads

• Main Authors: Chen, Shih-Yin, 陳詩茵
• Other Authors: Wang, Chiun-Chuang
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/49834480858809489257

碩士 === 靜宜大學 === 食品營養學系 === 102 === The aims of this study are to investigate the effects of coating materials, including sodium alginate, low methoxy pectin, xanthan gum and dextrin, on the physicochemical properties, release model and survival rate of microencapsulated beads. The results indicated that the shape of the beads were closed to oval shape. The AL and LA beads appeared to be round shape and AL beads had the highest encapsulation yield of Lactobacillus as compared to the others. The swelling ratio of microencapsulated beads increased with incubation period in both simulated gastric juice and distilled water. However, the broken rate of microencapsulated beads significantly increased as soaked in 1 % saline solution. For the broken rate of mechanical agitation (400 rpm), the AX and LX beads were significantly higher than the others. The fact indicated xanthan gum complex beads were brittle by using mechanical force. The textural properties indicated that LA and LD beads had the higher springiness, cohesiveness and resilience than the others. In the release mechanism, most of beads were fitted to the Higuchi model in simulated gastric and intestinal juice. The coating materials of microencapsulated beads increased the survival cells as compared to free cells in the simulated gastric juice, particularly for the A, AL and L microencapsulated beads. As soaked in the simulated intestinal juice for 30 min, the beads were released completely and remained the high survival cells for each bead (up to 6 log CFU/mL). The survival rate of microencapsulated beads was decreased with the progress of storage time. The microencapsulated AL beads had the highest survival cells as stored at 4 ℃ for 28 days.