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首页> 外文期刊>Journal of Food Processing and Preservation >Promoting Lactobacillus casei and Bifidobacterium adolescentis survival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream
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Promoting Lactobacillus casei and Bifidobacterium adolescentis survival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream

机译：通过在冰淇淋中微囊化不同淀粉，壳聚糖和聚L-赖氨酸涂层来促进干酪乳杆菌和青春双歧杆菌的存活

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摘要

In this research, microencapsulation of the probiotics Lactobacillus casei ATCC 39392 and Bifidobacteriumrnadolescentis ATCC 15703 was performed using calcium alginate, wheat, rice, and highamyloserncorn (Hylon VII) starches along with chitosan and poly L-lysine coatings. The effect ofrnmicroencapsulation on the survival and sensory properties of ice cream over 100 days at -30℃rnwas evaluated. Scanning electron and optical microscopy were employed to measure capsule sizernand morphology. The results suggested that the survival of probiotics is increased by microencapsulation.rnCoating the capsules with chitosan and poly L-lysine led to enhanced bacterial viabilityrnand an increase in the size of microcapsules. Among different starches, Hylon starch enhanced thernsurvival of probiotics at low temperatures the most. Furthermore, the addition of probiotics in freernand encapsulated states did not have a significant effect on the sensory properties, or pH levels ofrnthe final product during storage (p>.05).
机译：在这项研究中，益生菌干酪乳杆菌ATCC 39392和青春双歧杆菌ATCC 15703的微囊化是使用藻酸钙，小麦，大米和高淀粉淀粉（Hylon VII）淀粉以及壳聚糖和聚L-赖氨酸涂层进行的。评价了微囊化对冰淇淋在-30℃下100天的存活和感官特性的影响。扫描电子显微镜和光学显微镜被用来测量胶囊的大小和形态。结果表明，通过微囊化可以提高益生菌的存活率。用壳聚糖和聚L-赖氨酸包被可增加细菌的生存能力，并增加微囊的大小。在不同的淀粉中，Hylon淀粉在低温下最大程度地提高了益生菌的生存能力。此外，以游离和包封状态添加益生菌对储存期间最终产品的感官特性或pH值没有显着影响（p> .05）。

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  • 来源
    《Journal of Food Processing and Preservation》 |2018年第1期|e13318.1-e13318.10|共10页
  • 作者

    Mohammad Ali Khosravi Zanjani; Mohammad Reza Ehsani; Babak Ghiassi Tarzi; Anousheh Sharifan;

  • 作者单位

    Department of Food Science andTechnology, Science and Research Branch,Islamic Azad University, Tehran, Iran;

    Department of Food Science andTechnology, Science and Research Branch,Islamic Azad University, Tehran, Iran;

    Department of Food Science andTechnology, Science and Research Branch,Islamic Azad University, Tehran, Iran;

    Department of Food Science andTechnology, Science and Research Branch,Islamic Azad University, Tehran, Iran;

  • 收录信息 美国《科学引文索引》(SCI);
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  • 正文语种 eng
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