Abstract
Survival of Lactobacillus paracasei. was investigated through alginate-microencapsulation followed by freezing dry and storage at 4 ℃ for 28 d or simulated gastric and intestinal digestion. Results suggested that Soy protein isolate is suitable inner wall materials, isomaltose could improve survival of Lactobacillus paracasei during encapsulation and subsequent freezing dry process. When the capsulated Lactobacillus paracasei was prepared by using 2% of alginate and 0.2 mol/L CaCl2 with 3% SPI as inner wall material, 5% isomaltose as protectant, the 82% yield of Lactobacillus paracasei microcapsules and 93.31% encapsulation efficiency were achieved. The 3 h survival of capsulated Lactobacillus paracasei in gastric digestion is around 58.97%. Incubation experiments in the pancreatin-bile solution indicated the Lactobacillus paracasei could be released basically after 45 min. Alginate-microencapsulation method is suitable to the industrialized application of lactic acid encapsulation.
Publication Date
4-28-2015
First Page
227
Last Page
231
DOI
10.13652/j.issn.1003-5788.2015.02.051
Recommended Citation
Ying, ZOU; Min, WEI; Qi, XIE; Huagui, LIU; and Xianghe, MENG
(2015)
"Microencapsulation of Lactobacillus para casei with alignate,"
Food and Machinery: Vol. 31:
Iss.
2, Article 51.
DOI: 10.13652/j.issn.1003-5788.2015.02.051
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/51
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