Studies On The Technology Of Microencapsulation Of Lactobacillus Acidophilus La-5and The Application In The Dairy Food

Microencapsulation is a new technology. The microencapsulation is made bydropping methods with sodium alginate–whey-calcium chloride as material, andpolysaccharide as food stabilizers. The study focused on the effect ofmicroencapsulation in yoghurt.The main results are as follows:1Study of microencapsulation: the protein and polysaccharide systems and thepH of WPC(whey protein concentrate) is6.5are determined. The protective effects ofwhey protein on strain is not obvious during the storage time, control2is only nearly0.3log more than control1. pH had serious damage effect on control1. When treated20min in SGF, control1decreased by3log, while the microcapsule decreased onlyfrom2.78±0.27×10~6to1.22±0.22×10~5. In SIF, the numbers of viable bacterial incontrol and the microencapsulation were increased, the microencapsulation groupincrease significantly higher than those in the control, indicating that themicrocapsules has good enteric in SIF.2Study of microencapsulation in yogurt: Five samples were made with differentstarter cultures. Smaple1and sample5were made with R-704and La-5respectily.Sample2was made with R-704and La-5. Sample3and sample4were made withR-704and different doze of microencapsulation La-5.all samples are no much changein pH and titrated acidity. Due to the use of mixed culture, samples of using themhad strong effect in protein decomposition, resulting in low sysnersis and highviscosity. Sample1and sample5has a higher sysnersis, of10.85%and8.7%higherthan sample3,respectively. The appare viscosity of sample2and sample1, sample5had significant difference (p <0.05). Sample2had the highest viscosity about12.70%and11.87%higher than that of sample1and sample5, respectively. Thenumber of La-5in yoghurt were reduced during the storage time. After28daysstorage, The number of La-5in samples2reduced from1.41×107to2.31×105，however, sample3and sample4only had0.5log and1log, respectily. Themicroencapsulation wall material was damaged with the the lactic acid bacteriaresulted in sample3decreased0.5log. during storage. Samples of usingmicroencapsulation had significant differences (p <0.01) with samples withoutmicroencapsulation in texture. Sample2, sample3and sample4had same change in hardness. First increased, then decreased during storage time,.The springiness andcohesiveness of all samples had tiny decline during storage.3Study of microencapsulation in cheese: cell count were decreased with theriping time of cheese. The microencapsulated samples, cheese3and cheese4hasdecreased only5.7%and11.8%less than initial colony count after28days storage,while cheese218%, which demonstrated that microencapsulation has protectedprotics better. All the samples had same change trend in hardness, springness andcohesiveness.All decreased during the storage, and the cheeses with themicroencapsulation culture down faster.