探索基于基酸盐的凝,用于封装乳酸 (Lacticaseibacillus paracasei),以提高功能性面包制造的稳定性
Daiva Zadeike1, Zydrune Gaizauskaite1, Loreta Basinskiene1
1Department of Food Science and Technolgy, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania.
Gels (Basel, Switzerland)
|October 25, 2024
概括
在酸耐酸的Lacticaseibacillus paracasei中封装在酸盐-酸盐微粒中,可以在酵母面的发酵,和储存过程中提高细菌的存活率. 这种方法提高了面包的质量和保质期,符合益生菌标准.
科学领域:
- 食品微生物学 食品微生物学
- 生物技术是生物技术.
- 益生菌 益生菌 益生菌
背景情况:
- 乳酸菌 (Lacticaseibacillus paracasei) 是一种耐酸性细菌,具有益生菌的潜力.
- 封装对于在食品加工和储存过程中保护细菌至关重要.
- 酵母面的发酵受益于乳酸细菌的受控释放.
研究的目的:
- 为了评估基于酸盐的封装对乳酸酶ibacillus paracasei.i.的效率.
- 在重复的酸面粉发酵,储存和烤过程中评估细菌存活率.
- 为了确定封装细菌对面包质量和保质期的影响.
主要方法:
- 使用酸盐和酸盐对L. paracasei进行双层涂层.
- 封装效率和细菌生存能力评估 (湿和干).
- 评估酵母面团的发酵能力和对面包特性的影响.
主要成果:
- 高封装效率 (96.71%) 对酸盐-酸盐涂层细菌.
- 双层L. paracasei在湿 (89.51%) 和干 (96.90%) 两种形式的生存率都更高.
- 提高面包质量,延长保质期和益生菌水平 (10^6 CFU/g) 添加封装细菌.
结论:
- 酸盐-酸盐双层涂层是一种有效的策略,可以保护L. paracasei.
- 被封装的细菌优化了酸面粉发酵,提高了烤制品的质量.
- 益生菌面包制品可以使用这些微封装的乳酸细菌来开发.
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