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Preparation of layer-assembled W/O/W-type microencapsulated beads and application in solid-state fermentation |
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| Authors: | Lei Wen Jingrong Jiang Jia Zheng Hong Wang Min Huang Xuyan Zong Li Li |
| Affiliation: | 1. Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan, China
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Visualization, Writing - original draft, Writing - review & editing;2. Wuliangye Yibin Co., Ltd, Yibin, Sichuan, China Contribution: Data curation, Investigation, Resources;3. Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan, China Contribution: Investigation, Resources, Writing - review & editing;4. Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan, China |
| Abstract: | In this study, microcapsule beads-0–3-layers (M-0–3 indicates microencapsulated beads with 0, 1, 2, and 3 layers) were prepared, their properties were measured and characterized, and the effects of M-0–3 on solid-state fermentation were investigated. The results showed that in a liquid environment, the releasing glucoamylase activities of M-0–3 were 55.77%, 47.67%, 45.85%, and 42.87% in 360 h, respectively. In the solid environment, the reducing sugar production efficiency of M-0–3 was 29.84%, 27.72%, 19.16%, and 15.93% in 15 days, respectively. Adding M-0–3 improved the alcohol and reduced sugar content while decreasing the residual starch content of the Jiupei, indicating that adding M-0–3 was beneficial to the solid-state fermentation of Baijiu. Solid-state fermentation simulation experiments illustrated that microcapsule beads play a positive role in the production of Baijiu, enhancing raw material utilization and yield of Baijiu production. |
| Keywords: | glucoamylase microcapsule solid-state fermentation sustained-release |