Preparation and Properties of a Novel Sodium Alginate Microcapsule

Abstract

Abstract In this study, sodium alginate was used as the main embedding material, and sodium polyacrylate had been immobilized on sodium alginate with calcium ions as crosslinking agent for preparing a new type of lactic acid bacteria entrapment material. The aim of this study was to investigate the viability of Lactococcus lactis NCU1315 under simulated gastrointestinal conditions and the physical properties of the microcapsules and their protective effects on Lactobacillusto develop a feasible and stable method for preparing microbial particles. The hardness of Alg-1 and Alg-2 microcapsules varied with time in simulated gastric juice and showed significant difference at the second and third hour (P < 0.05, P < 0.01). The particle size of Alg-1 and Alg-2 microcapsules varied with time in simulated gastric juice and showed significant difference at the second and third hour (P < 0.05, P < 0.01). Alg-1 had no significant effect on the growth of NCU1315, but Alg-2 had inhibitory effect on the growth of Lactococcus lactis NCU1315. The survival rate of Lactococcus lactis in Alg-1 and Alg-2 microencapsulated groups was significantly higher than that in Free cell group at 24h, 48h and 72h (P < 0.05, P < 0.01). However, the survival rate of Lactococcus lactis in Alg-1 and Alg-2 microencapsulated groups decreased with time (P<0.05, P<0.01).