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標題: 利用擠壓法及二流體式噴霧凝結法製備微膠囊化Lactobacillus reuteri的研究
Preparation of microencapsulated Lactobacillus reuteri using extrusion and two-fluid spray-coagulation
作者: 王佳婷
Wang, Chia-Ting
關鍵字: Lactobacillus reuteri;Lactobacillus reuteri;微膠囊化技術;果寡醣;冷凍儲藏試驗;加速儲藏試驗;二流體式噴霧凝結法;反應曲面法;microencapsulation technology;fructooligosaccharide (FOS);frozen storage test;accelerated storage test;two-fluid spray-coagulation;response surface methodology
出版社: 食品暨應用生物科技學系所
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Lactobacillus reuteri屬於益生菌的一種,可定殖於人體的腸道中,且能產生抗菌物質reuterin,對人體的健康有多種正面效益。但L. reuteri易受外界環境影響而降低其活性。因此本研究利用擠壓法對L. reuteri進行微膠囊化處理,並添加2%的果寡醣做為低溫保護劑來提升其存活能力及低溫耐受性,並進行冷凍儲藏試驗、加速儲藏試驗、真實食品應用可行性及電子顯微鏡觀察等相關研究。此外,亦利用反應曲面試驗來探討以二流體式噴霧凝結法製備之微膠囊化L. reuteri,針對不同空氣流速、褐藻膠濃度、果寡醣濃度三種因子對膠球粒徑大小及存活能力之影響進行探討,並找尋最適操作條件。結果顯示,添加果寡醣與應用微膠囊化技術皆可提升L. reuteri菌株於低溫環境中之存活能力,且在模擬真實食品試驗中,亦可得到相同的結果。在加速儲藏試驗的結果中,純菌株及模擬真實食品試驗皆符合阿瑞尼斯方程式的關係,因此可應用於真實食品保存期限之評估。感官品評之結果顯示,微膠囊膠球無論是否經過低溫儲藏,消費者對於其整體接受性並無顯著差異,但酸酪乳是否具有甜味則會影響產品的整體接受性。以二流體式噴霧凝結法製備微膠囊化L. reuteri之研究結果顯示,空氣流速及褐藻酸鈉濃度對微膠囊化膠球粒徑之大小具有顯著影響,而在菌株存活率測定之結果中發現,以空氣流速2 L/min、褐藻酸鈉濃度3%、果寡醣濃度3%之條件所製備之微膠囊化L. reueri經儲藏後具有最好之存活率。利用二流體式噴霧凝結法製備之微膠囊化L. reuteri雖然可製備出粒徑大小較小之膠球,但利用擠壓法製備微膠囊化L. reuteri在低溫儲藏過程中對L. reuteri菌體具有較佳之保護效果。綜合上述結果,果寡醣之添加並搭配微膠囊化技術可有效提升L. reuteri菌株於低溫儲藏環境下之存活能力,而二流體式噴霧凝結法配合適當的操作條件亦可製備出存活率佳之微膠囊化L. reuteri。

關鍵詞:Lactobacillus reuteri、微膠囊化技術、果寡醣、冷凍儲藏試驗、加速儲藏試驗、二流體式噴霧凝結法、反應曲面法

Lactobacillus reuteri is one kind of probiotics. It could colonize in the human intestine and could produce reuterin as antimicrobial substance. L. reuteri had a variety of good effects on human health. Nevertheless, it was liable to decrease its activity owing to the change of environment. We used extrusion method to process L. reuteri and added 2% fructooligosaccharide (FOS) as a cryoprotectant to enhance the viability and the tolerance to the low temperature. Frozen storage test, accelerated storage test, the feasibility of applications in real food, and electron microscopic observation were also carried out. Furthermore, response surface methodology (RSM) was used to study in using two-fluid spray-coagulation to prepare microencapsulated L. reuteri. It was used to study the effects of air flow rate, sodium alginate concentration, and FOS concentration on the particle size and viability of L. reuteri, and to determine the optimum conditions. Results showed that FOS addition and microencapsulation technology application could enhance the viability of L. reuteri in the low temperature environment. In simulated real food trials, we could also get the same results. The results of accelerated storage test, the pure strains and simulated real food experiments were fit in with the Arrhenius equation, and it could be applied to assess the shelf life of real food. The results of sensory evaluation showed that whether the microcapsules were stored at the low temperature, the overall acceptability of samples to consumers were not significant different. But the sweetness of the yogurt would affect the overall acceptability. The results of using two-fluid spray-coagulation to prepare microencapsulated L. reuteri showed that the particle size was significantly influenced by air flow rate and sodium alginate concentration. Results of viability for L. reuteri showed that when air flow rate, sodium alginate concentration and FOS concentration were 2 L/min, 3%, and 3%, respectively, it had the best viability. The particle size was smaller by using two-fluid spray-coagulation to prepare microencapsulated L. reuteri. However, using extrusion method to prepare microencapsulated L. reuteri would provide better protective effects during low temperature storage. In summary, FOS addition combined with microencapsulation technology could effectively enhance the viability of L. reuteri in the low temperature storage environment, and two-fluid spray-coagulation cooperated with the appropriate operating conditions to prepare microencapsulated L. reuteri with good viability.

Key words: Lactobacillus reuteri, microencapsulation technology, fructooligosaccharide (FOS), frozen storage test, accelerated storage test, two-fluid spray-coagulation, response surface methodology
其他識別: U0005-2007201200311200
Appears in Collections:食品暨應用生物科技學系

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