Encapsulation efficiency and controlled release of Ganoderma lucidum polysaccharide microcapsules by spray drying using different combinations of wall materials
文献类型： 外文期刊
作者： Shao, Ping 1 ; Xuan, Shuangqing 1 ; Wu, Weicheng 2 ; Qu, Liang 3 ;
作者机构： 1.Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China
3.Zhejiang Baishanzu Biol Technol CO LID, Lishui 323000, Zhejiang, Peoples R China
关键词： Encapsulation; Ganoderma lucidum polysaccharide; Maltodextrin; Proteins; Controlled release
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2019 年 125 卷
页码：
收录情况： SCI
摘要： Ganoderma lucidum polysaccharide (GLP) is a functional food constituent employed in disease prevention and treatment. However, the applications of GU, are limited due to oxidative and destruction of the acidic environment. The aim of this study was to prepare Ganoderma lucidum polysaccharide microcapsules using maltodextrin (MD)-protein as wall materials and investigate its controlled release properties and stability. Compared with soy protein isolate (SPI) and sodium caseinate (NaCas), microcapsules obtained by complexation of whey protein (WP) and maltodextrin have good morphology and thermodynamic stability, and when the ratio of core to wall was 1:2, the encapsulation efficiency (EE) reached 89.8%. The microcapsules showed better stability compared to other samples, retaining about 50% of GLP after 10 weeks of storage. In-vitro release studies prove the microspheres have great controlled release ability. Microcapsules showed good application prospect for active components of edible fungi in food industries. (C) 2018 Elsevier B.V. All rights reserved.
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