摘要
利用海藻酸钠、壳聚糖和琼脂糖三种天然凝胶固定化乳酸乳球菌改善绿豆粉丝淀粉生产。通过对三种凝胶颗粒的质量变化、泄漏菌数和淀粉得量进行比较发现,海藻酸钠凝胶优于其它两种凝胶,水分和其它营养物质更易进入海藻酸钠凝胶内部,更有利于包埋的微生物生长。海藻酸钠凝胶在第9d泄漏菌数可达到107,淀粉得量也可以达到11g/50g以上。但是海藻酸钠凝胶在第7d的时候出现了小部分的破裂,出现这种现象是由于凝胶内部微生物繁殖过快,导致凝胶承受力相对降低。
The Locotcoccus cells alginate, chitosan and production of mungbean were immobilized with agarose to improve the starch that was used to make noodles. Based on the changes in gels＇ weight, numbers of the microbes that leaked out from the gel and the yield of mung bean starch, it＇s found that alginate was the best of the three gels. Water and other nutritional substances were easy to get into the alginate gel. So the growth of the microbe inside was fast. In the 9th day, the number of the microbes that leaked out from the gel was up to 107, and 11 g starch from 50g mung bean was harvested, but some grain began to rupture in the 7th day.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第4期101-104,共4页
Science and Technology of Food Industry
关键词
包埋
乳酸乳球菌
淀粉
entrapment
Lacotcoccus （streptococcus lactis）
starch
