Preparation and stability of the natto microcapsules
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摘要: 研究以纳豆为对象,通过单因素实验,考察明胶质量分数、阿拉伯胶质量分数、混合壁材溶液配比、壁材芯材配比对微胶囊包埋率的影响,优化出纳豆微胶囊制备的最优工艺,并对制备得到的微胶囊产品稳定性进行分析。结果表明,阿拉伯胶质量分数为5%,明胶质量分数为5%,明胶/阿拉伯胶比为1∶3,壁芯比为10∶1,此时,微胶囊包埋率最高为93.91%±0.21%。扫描电镜图像结果表明微胶囊表面呈现不规则形状,而内部为疏松的、不规则的孔网状结构。微胶囊产品的p H、温度稳定性均得到了提高,本研究为纳豆及纳豆激酶新产品的开发奠定基础。Abstract: This study was based on natto as main material. Single factor experiments were used to examine the influence of proportions of gelatin, arabic gum to coating wall, the ratio of the mixed wall materials and the ratio of the wall-cord materials on microencapsulation efficiency. Then the optimal process of natto microcapsules was optimized, and the stability of the microcapsules was analyzed.The results showed that the optimal process parameters were as follows: arabic gum of 5%, gelatin of 5%, the ratio of gelatin/arabic gum of 1∶ 3, the ratio of wall-cord materials of 10∶ 1.Under these conditions, the highest rate of microencapsulated was 93.91% ± 0.21%. The irregular surface and the porous and loose inner structure of microcapsules were observed by scanning electron microscopy ( SEM) .The microcapsules were more stable than the native nattokinase by the p H and temperature.It would lay the foundation for the development of new products of natto and nattokinase.
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Keywords:
- nattokinase /
- microcapsule /
- process optimization /
- stability
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