Earticle

초록

영어

This study is to develop the double matrix capsulation biotechnology in order to increase the conservativeness and stability of lactobacillus bacteria, to be deliciously flavored and give it visually differential effect in healthy food industries, were described. In order to eat easy for wellbeing life science, as the first capsulation with o/w (oil-in-water) emulsifying system, our study group was especially made to soft and moisture cream using 5wt% of sucrose ester emulsifier as the first capsule containing lactobacillus bacteria. Nutrient agents were used with botanical squalane, camellia japonica seed oil. Double matrix capsulation was formed with the best stabilized bead type capsules when it blended 1 : 3 ratio of chitosan and sodium alginate. The bead diameter size was about 2.0~5.0mm (mean diameter: 3.8mm). Activity of lactobacillus bacteria containing sweet cream for depending on various pH variations showed that alkalinity (pH=10.8±0.8) condition was higher than acidity (pH=4.2±0.3) and neutrality (pH=713±0.2) conditions. After a month, it also was certified to the activity of lactobacillus bacteria in incubated at 37±3℃ in culture medium. As application of food industry, we developed the containing lactobacillus bacteria capsule and 4 colored kinds of double matrix capsulation in commercial yogurt cream. As for above mentioned those of results, one of tool to stabilize the living lactobacillus bacteria, doubled matrix capsulation greatly be expected to contribute to food industry. Furthermore, it can be expected to apply the drug delivery system (DDS) having good healthy food with active ingredients of stabilizing technologies at drugs, pharmaceutical divisions and skin care cosmetic industry.

목차

Abstract
 1. Introduction
 2. Experimental and Method
  2.1 Materials
  2.2 Equipments
  2.3 Preparing Method of the 1st Capsule
  2.4 Preparing Method of the 2nd Matrix Capsule
  2.5 Measuring Method of Stability of Lactobacillus Bacteria
 3. Results and Discussion
  3.1 Merits of Double Matrix Capsule
  3.2 Physical Properties and Particle Analysis of Sucrose Ester Cream
  3.3 Development of Double Matrix Capsulation
  3.4 Activity of Lactobacillus Depend on pH Change
  3.5 Application of Drug Delivery System
 4. Conclusion
 Acknowledgements
 References

키워드

저자

• Dae-Seop Kim [ Dept. of natural science, Hankuk Academy of Forign Studies ] Corresponding author
• Mi-Ey Park [ Dept. of natural science, Hankuk Academy of Forign Studies ]
• So-Yeun Yoo [ Dept. of natural science, Hankuk Academy of Forign Studies ]
• In-Young Kim [ Dept. of material study, Research & Development Center, Biobeautech Co., Ltd. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  International Journal of Bio-Science and Bio-Technology

• 간기

  격월간

• pISSN

  2233-7849

• 수록기간

  2009~2016

• 등재여부

  SCOPUS

• 십진분류

  KDC 505 DDC 605