Alginate-konjac Glucomannan Microcapsule Preparation and Protective Effect on Lactobacillus acidophilus CGMCC1.2686
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Abstract:
In this study, the physical properties of alginate (ALG)-konjac glucomannan (KGM) microcapsules and their protective effect on Lactobacillus acidophilus CGMCC1.2686 (LAB), particularly the impact of KGM molecular weight were investigated. KGM fractions with different molecular weights were prepared by enzymatic degradation. Mixtures of KGM with different molecular weights and ALG were used as composite wall material to encapsulate LAB via the emulsification/internal gelation method. The capsule mean size increased from 309 μm to between 412 and 452 μm after the addition of KGM to ALG and the mean diameter increased with increasing molecular weight of KGM. Compared to ALG microcapsules, all ALG-KGM microcapsules showed greater mechanical strength, viscoelasticity, encapsulation yield, and LAB survival rate in simulated gastric juice (SGJ) and bile salts (BS). Additionally, microcapsules prepared from intermediate-molecular weight KGM exhibited the highest values for these five indices. Regression analysis showed that survival rates in SGJ and BS positively correlated with mechanical strength of the ALG-KGM composite microcapsules. In conclusion, mixing ALG and KGM enhanced the protective effect of microcapsules on LAB, which in turn, was correlated with KGM molecular weight.
