制备苹果酒酵母固定化载体ACA的研究  

Studies on the Preparation of Immobilized Carrier by Sodium Alginate and Chitosan to Immobilize Cider Yeast

作　　者：白雪莲[1] 岳田利[1] 袁亚宏[1] 李聚海[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2007年第3期74-81,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家西部项目(2001BA901A19);国家十五科技攻关项目(2001BA501A15-23)

摘　　要：以苹果酒酵母固定化载体ACA的机械强度和通透性为指标,通过单因素试验观察了海藻酸钠浓度、氯化钙浓度、壳聚糖浓度、针头型号、固化时间和液化时间对制备固定化载体ACA的影响,并通过正交试验优化了载体ACA的制备工艺。试验结果表明,4个因素中海藻酸钠浓度(A)对载体ACA的机械强度和通透性有极显著影响,氯化钙浓度(B)对载体ACA的机械强度影响显著,壳聚糖浓度(C)对载体ACA的通透性影响显著,而交互作用(A×B)、液化时间(D)对载体ACA的机械强度和通透性影响均不显著。制备苹果酒酵母固定化载体ACA的最佳条件为:2.0%海藻酸钠溶液,2.0%CaCl2溶液,0.2%壳聚糖溶液,液化时间10min。The technique of preparing immobilized carrier by chitosan and sodium alginate to immobilize cider yeast was systematically carried out in this work. Through single factor and orthogonal experiments, four factors were selected, including concentrations of sodium alginate, CaC12 and chitosan, and liquefying time, and employed to test their effects on microencapular mechanical strength and penetrability. Results showed that the effects of sodium alginate＇s concentration on mechanical strength and penetrability of immobilized carrier ACA were the most notable, and those of CaC12 on ACA＇s mechanical strength and ebitosan on penetrability were notable. Both interaction between sodium alginate and CaC12 and liquefying time had inapparent effects on mechanical strength and penetrability of immobilized carrier ACA. The optimized conditions of preparing immobilized carrier by cbitosan and sodium alginate to immobilize cider yeast were 2.0% of sodium alginate, 2.0% CaC12, 0.2% chitosan and 10 min liquefying time.

关 键 词：苹果酒酵母 固定化 海藻酸钠-壳聚糖 

分 类 号：TS261[轻工技术与工程—发酵工程]