OZIQ-OVQAT SANOATIDA PROBIOTIK MIKROORGANIZMLARNI HIMOYA QILISH UCHUN INNOVATSION TASHUVCHI MATRITSALARNI ISHLAB CHIQISH
Keywords:
Tayanch iboralar: sut kislotasi bakteriyalari, kapsulalash, Lacticaseiobacillus casei, natriy kazeinat, no‘xat oqsili, maltodekstrinAbstract
Annotatsiya
Funksional oziq-ovqat mahsulotlarini ishlab chiqarishda sut kislotasi
bakteriyalarini (SKB) yetkazib berishning barqaror tizimlarini ishlab chiqish tobora
muhim ahamiyat kasb etmoqda. Tadqiqotning maqsadi Lacticaseiobacillus casei
shtammini turli mikrokapsula materiallari, jumladan, natriy kazeinat, no‘xat oqsili,
maltodekstrin, shuningdek, xitozan va sirka kislotasi asosidagi ko‘p qatlamli
tizimlardan foydalangan holda kapsulalash samaradorligini baholashdan iborat. Ishda
mikrokapsulalarning fizik-kimyoviy xossalari, kapsulalangan kukunning chiqishi va
saqlash jarayonida bakteriyalarning yashovchanligi o‘rganilgan. Olingan natijalar,
samaradorligi va barqarorligi ko‘rsatkichlari bo‘yicha o‘rganilayotgan kapsulalash
tizimlari o‘rtasida sezilarli farqlarni ko‘rsatdi, bu probiotik mikroorganizmlarning
saqlanishini oshirish uchun oqsil matritsalaridan, ayniqsa no‘xat oqsilidan foydalanish
istiqbolli ekanligini tasdiqlaydi.
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