摘要
为了提高中性蛋白酶在干酪促熟中的应用效果,采用了海藻酸-钙和壳聚糖-海藻酸钠复合壁材微胶囊化中性蛋白酶。实验比较分析了两种壁材方法对微囊效果的影响,并最终对壳聚糖-海藻酸钠微胶囊制备过程中的主要因素如各系统的浓度、pH值、芯壁比等指标进行了研究,通过正交实验确定了酶微胶囊化的最优工艺参数。结果表明,壳聚糖-海藻酸钠复合壁材微胶囊化酶的包埋率、机械强度都明显高于海藻酸-钙法。确定了壳聚糖-海藻酸钠法微胶囊化中性蛋白酶的最佳工艺参数为:海藻酸钠溶液质量分数为3%,壳聚糖溶液为0.5%,氯化钙溶液为3%,壳聚糖溶液pH值为5.5,芯材与壁材比例为1∶2。
In order to improve the effect of the nerural proteinase in cheese ripening, the paper using sodium alginate-calcium and using chitosan-sidium aliginate as carder to microcapsule the neutral proteinase. The quality index affecting the capability of microcaplsue in this two carriers are analyzed. Finally, the key factors for the preparation of chitsan-alignate microcapsule was studied, such as the concentration of each system, ph, the ratio of wall and core .enzyme microencapsulation processing condition was determined from the orthogonal experimental design. The result indicated that ： the embed ratio ,strength of chitosan-sidium aliginate microcapsule was more higher than sodium alginate-calcium microcapsule.An optimal process for the chitosan-sidium aliginate microcapsule is determined as follows：aliginate mass fraction is 3%,chitosan mass fraction is 0.5%,CaCl2rnass fraction is 3%,pH=5.5,the best ratio of core to wall is 1：2.
出处
《中国乳品工业》
CAS
北大核心
2009年第8期27-30,共4页
China Dairy Industry
关键词
微胶囊
中性蛋白酶
壳聚糖
海藻酸钠
干酪促熟
microcapsule
nerural proteinase
sodium alginate
chitosan
cheese ripening
作者简介
作者简介：武波波（1984-），女，硕士，研究方向为乳品科学。
通讯作者：李文献
