微膠囊靈芝發酵產物安定性之研究

Stability of Microencapsulated Ganoderma lucidum Fermentative Products

莊佳穎(Chia-Ying Chuang) ； 陳淑德(Su-Der Chen)

《臺灣農業化學與食品科學》 46卷3期 (2008/06) Pp. 148-155

https://doi.org/10.6578/TJACFS.2008.018

摘要

Caking occurs in the dried fermentative powder, due to rehydration, recrystallization and surface wetting during storage. The aim of this study was to investigate the operation conditions and yields of spray-drying by adding different amorphous matrices to prepare microencapsulated Ganoderma fermentative powders. The powders stored at different relative humidity environments were measured by weight change. Pre-activated Ganoderma lucidum was added to 2.5 L grain medium in a 5 L stirred fermenter, and that was operated at 30℃, initial pH 5.5, 1 v. v. m, and rotation speed 150 rpm for 3 days. The crude polysaccharide concentration of Ganoderma fermentative supernatant was over 10 mg/mL. The fermentative supernatant was mixed with 2% different amorphous matrices (maltodextrin, gelatin, carboxymethyl cellulose (CMC), and hydroxypropylme thylcellulose (HPMC)), respectively. They were spray-dried at 140℃, 0,5 m^3/miss hot air, 1.5 kg/cm^2 nozzle pressure and 6 mL/min feed rate to obtain high yield of microencapsulated fermentative powders with 6~13 pm average particle size. The increased weight of microencapsulated Ganoderma fermentative powders stored under 75% relative humidity was CMC＞unheated blank＞gelatin＞HPMC＞maltodextriu. The HPMC and maltodextrin as amorphous mothers provided auti-rehydration and better prodoct stability.

關鍵字

靈芝 ； 發酵 ； 噴霧乾燥 ； 微膠囊 ； 安定性

並列摘要

Caking occurs in the dried fermentative powder, due to rehydration, recrystallization and surface wetting during storage. The aim of this study was to investigate the operation conditions and yields of spray-drying by adding different amorphous matrices to prepare microencapsulated Ganoderma fermentative powders. The powders stored at different relative humidity environments were measured by weight change. Pre-activated Ganoderma lucidum was added to 2.5 L grain medium in a 5 L stirred fermenter, and that was operated at 30℃, initial pH 5.5, 1 v. v. m, and rotation speed 150 rpm for 3 days. The crude polysaccharide concentration of Ganoderma fermentative supernatant was over 10 mg/mL. The fermentative supernatant was mixed with 2% different amorphous matrices (maltodextrin, gelatin, carboxymethyl cellulose (CMC), and hydroxypropylme thylcellulose (HPMC)), respectively. They were spray-dried at 140℃, 0,5 m^3/miss hot air, 1.5 kg/cm^2 nozzle pressure and 6 mL/min feed rate to obtain high yield of microencapsulated fermentative powders with 6~13 pm average particle size. The increased weight of microencapsulated Ganoderma fermentative powders stored under 75% relative humidity was CMC＞unheated blank＞gelatin＞HPMC＞maltodextriu. The HPMC and maltodextrin as amorphous mothers provided auti-rehydration and better prodoct stability.

並列關鍵字

Ganoderma ； Fermentation ； Spray-drying ； Mieroencapsulatiou ； Stability