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Preparation of layer-assembled W/O/W-type microencapsulated beads and application in solid-state fermentation
Lei Wen1, Jingrong Jiang1, Jia Zheng2
1Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan, China.
Journal of Food Science
|March 11, 2024
Summary
Microcapsule beads enhance Baijiu production by improving raw material utilization and yield. These microencapsulated beads (M-0-3) positively impact solid-state fermentation, boosting alcohol and reducing sugar content.
Area of Science:
- Biotechnology
- Fermentation Science
- Materials Science
Background:
- Solid-state fermentation is crucial for traditional Chinese liquor (Baijiu) production.
- Optimizing enzyme release and fermentation efficiency is key to improving Baijiu yield and quality.
- Microencapsulation offers a potential method to control enzyme activity and enhance fermentation processes.
Purpose of the Study:
- To prepare and characterize microcapsule beads with varying layers (0-3 layers, M-0-3).
- To investigate the effects of these microcapsule beads on the solid-state fermentation process for Baijiu production.
- To evaluate the impact of microcapsule beads on enzyme activity, reducing sugar production, and final Baijiu composition.
Main Methods:
- Preparation and characterization of microcapsule beads with 0, 1, 2, and 3 layers.
- Measurement of glucoamylase activity release in a liquid environment over 360 hours.
- Assessment of reducing sugar production efficiency in a solid-state fermentation environment over 15 days.
- Analysis of alcohol content, reducing sugar content, and residual starch in Jiupei after fermentation.
Main Results:
- Microcapsule beads demonstrated controlled glucoamylase release in liquid, with activities ranging from 55.77% (0 layers) to 42.87% (3 layers) after 360 hours.
- Reducing sugar production efficiency in solid-state fermentation decreased with increasing layers, from 29.84% (0 layers) to 15.93% (3 layers) after 15 days.
- Addition of microcapsule beads (particularly M-0) improved alcohol and reducing sugar content while decreasing residual starch in Jiupei, indicating enhanced fermentation.
Conclusions:
- Microcapsule beads play a beneficial role in the solid-state fermentation of Baijiu.
- The use of microcapsule beads enhances raw material utilization and increases the overall yield of Baijiu production.
- Further optimization of microcapsule design may be needed to balance enzyme release and fermentation efficiency.
