Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels
| Autor: | Yunxia He, Fanbo Meng, Hongxing Guo, Guowei Shu, Jiangpeng Meng, Wenhui Li |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Chemistry technology industry and agriculture 04 agricultural and veterinary sciences macromolecular substances TP368-456 equipment and supplies 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Gellan gum Food processing and manufacture Chitosan chemistry.chemical_compound 0404 agricultural biotechnology probiotics lactobacillus casei l61 010608 biotechnology microencapsulation chitosan Food Science Nuclear chemistry gellan gum |
| Zdroj: | Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 105-114 (2021) |
| Popis: | Probiotics have many benefits for human intestinal health. However, Probiotics have poor tolerance to gastric acid and bile salts of the stomach. Microencapsulation could confer protection to probiotic against harsh environments effectively. In this experiment, Lactobacillus casei L61 was embedded by extrusion with gellan gum and chitosan as wall material. The viable cells and encapsulation yield of microcapsules were used as the indexes, the optimum values of each factor were determined by a single factor experiment. Chitosan concentration 0.50%, chitosan pH 4.5, gellan gum concentration 1.50%, the volume ratio of bacterial suspension to gellan gum is 1:6, the volume ratio of bacterial gum to chitosan is 1:4, the stirring time is 40min. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|