Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Stabilization of Lactobacillus with Double Matrix Capsulation

더블매트릭스 캡슐화에 의한 유산균의 안정화

  • Kim, Dae-Seop (Dept. of natural science, Hankuk Academy of Forign Studies) ;
  • Park, Mi-Ey (Dept. of natural science, Hankuk Academy of Forign Studies) ;
  • Yoo, So-Yeun (Dept. of natural science, Hankuk Academy of Forign Studies)
  • 김대섭 (한국외국어대학교부속 용인외국어고등학교 자연과학부) ;
  • 박미의 (한국외국어대학교부속 용인외국어고등학교 자연과학부) ;
  • 유소연 (한국외국어대학교부속 용인외국어고등학교 자연과학부)
  • Received : 2013.12.09
  • Accepted : 2013.12.27
  • Published : 2013.12.30
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Abstract

This study using yogurt of food in order to increase the conservativeness and stability of lactobacillus, to be deliciously flavored and give it visual differential effect, were described regarding making the preparing method of double matrix capsulation in food industries. Our study group was especially made to soft and moisture cream using 5wt% of sucrose ester emulsifier as first capsulation. Double matrix capsulation was formed with the best stabilized bead type capsules when it blended 1:3 ratio of chitosan and alginate. The bead diameter size was about 2.5~4mm (mean diameter: 3mm). Activity of lactobacillus containing cream for depending on various pH variations showed that alkalinity ($pH=10.3{\pm}0.3$) condition was higher than acidity ($pH=4.3{\pm}0.3$) and neutrality ($pH=7.12{\pm}0.2$) conditions. After a month, it also was certified to the activity of lactobacillus in incubated at $37^{\circ}C$ in culture medium. As application of food industry, we developed the containing lactobacillus capsule and 5 colored kinds of double matrix capsulation in yogurt cream. As for above mentioned those results, one of tool to stabilize the living lactobacillus, doubled matrix capsulation greatly be expected to contribute to food industry. Furthermore, it can be expected to apply the drug delivery system (DDS) to active ingredients of stabilizing technologies at drug and cosmetic industries.

본 연구는 식품으로 사용하고 있는 유산균의 보존성과 안정성을 높이고, 맛과 시각적인 차별화를 주기 위한 방법으로 더블매트릭스 캡슐화에 대한 제조방법에 대하여 기술하였다. 일차캡슐화방법으로 5wt%의 슈크로스에스터를 이용하여 부드럽고 촉촉한 크림을 만들었다. 더블매트릭스캡슐화는 키토산과 아르긴산을 1:3의 비율로 혼합하여 제조하였을 때 가장 안정한 캡슐이 형성되었다. 더블매트릭스 캡슐입자의 크기는 지름이 3mm이었다. 유산균의 pH변화에 대한 활성은 산성($pH=4.3{\pm}0.3$)이나 중성($pH=7.12{\pm}0.2$)상태에서보다 알칼리성 ($pH=10.5{\pm}0.3$)에서 더욱 우수한 활성을 보였다. 1개월 경과 후에서도 살아있는 유산균의 활성을 확인할 수 있었다. 식품산업에 응용으로 요거트안에 유산균캡슐이 함유된 제형과 5가지의 색상을 입힌 더블매트릭스캡슐을 개발하였다. 이상의 결과로 볼 때, 유산균을 안정화시키는 방법의 하나의 도구로써, 더블매트릭스캡슐이 식품산업에 크게 기여할 것으로 기대된다. 더 나아가 의약품산업에서 인슐린 등의 캡슐화를 통한 약물전달시스템 (drug delivery system) 및 화장품산업에서의 활성성분의 안정화 기술에 응용이 가능할 것으로 기대한다.

Keywords

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