Research of pectin and gelatin complex coacervation on improving yogurt starters in freeze resistance and storage viability
| Autor: | Che-Yi Lin, 林哲毅 |
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| Rok vydání: | 2015 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 103 Yogurt, the most widely used food of lactic acid bacteria fermentation product in food industry and shows certain beneficial effects to human health. Complex coacervation, one way of microencapsulation technique could effectively exert protection effects for lactic acid bacteria in probiotic products. In this research, Pectin and Gelatin are used to coacervation, and cluster lactic acid bacteria(Pectin/Gelatin Complex Coacervation ; PGCC) as production of yogurt starter. In freeze resistance test, PGCC was subjected to slow freezing and rapid freezing to investigate the protection effects of PGCC against the detrimental conditions of freezing. The storage test of PGCC after freeze drying was subjected to stored at -40℃, 4℃ and 25℃ for 60 days, the objectives were to study the protection effects of PGCC to increase yogurt starter for storage viability after freeze drying. Results showed that survival of PGCC was better than the free cells in freezing and storage. In freeze resistance, survival of slow and rapid freezing was significantly increased(p |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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