Optimization of Conditions for the Double Layer Microencapsulation of Lactic Acid Bacteria

유산균 함유 이중층 미세캡슐화를 위한 조건 최적화

  • Park, Byung-Gye (Department of Food Science and Technology, Seoul National University of Techonology) ;
  • Lee, Jong-Hyuk (Department of Food Science and Technology, Seoul National University of Techonology) ;
  • Shin, Hye-Kyoung (Department of Food Science and Technology, Seoul National University of Techonology) ;
  • Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Techonology) ;
  • Chang, Phan-Shik (Department of Food Science and Technology, Seoul National University of Techonology)
  • 박병규 (서울산업대학교 식품공학과) ;
  • 이종혁 (서울산업대학교 식품공학과) ;
  • 신혜경 (서울산업대학교 식품공학과) ;
  • 이재환 (서울산업대학교 식품공학과) ;
  • 장판식 (서울산업대학교 식품공학과)
  • Published : 2006.12.31


In this study, we sought to produce a double layer microcapsule containing Lactobacillus sp. as the core material. The conditions for this microencapsulation process were optimized for the formation of a microcapsule with high storage stability. The effects of the ratio of[core material] to [wall material], the type and concentration of emulsifier used, the stirring rate(dispersibility) and the temperature of the dispersion fluid on the microencapsulation yield were studied. The optimal concentration and type of emulsifier required in order to allow for the stable formation of a W/O type emulsion (a primary process in double layer microencapsulation) were 1.00% (w/w) and polyglycerol polyricinileate (PGPR, HLB 0.6). However, the optimal concentration and type of emulsifier required to construct a W/O/W type emulsion (a secondary process in double layer microencapsulation), were 0.65% (w/w) and polyoxyethylene sorbitan monolaurate (PSML, HLB 16.7). Finally, we obtained a maximum yield of microencapsulation with a dispersion fluid stirring rate of 270rpm and a dispersion fluid temperature of 10$^{\circ}C$ after spraying a W/O/W type emulsion into the dispersion fluid.


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