摘要
双层包埋乳酸菌进入胃中因为pH值低于5.0,外层凝胶不溶,其内菌体稳定。但是一旦进到肠内pH值上升至6.2,可以于2min内立即释放其中活菌以便及时产生效益。同时促进乳酸菌发挥其益生菌之功能。此等特色可以容许益生菌添加在酸奶制造工序之后期,不影响酸奶本身原有风味及口感。但是增加有效活菌数量,依据添加的菌种本身特性,可以提供消费者特定机能例如通便、抗泻肚、增强免疫、抑制过敏等功效完全相反的特色酸奶产品。
The polysaccharide serves to coagulate the freeze-dried viable cells into a gel when the surrounding pH was lower than 5.0, thus protecting the cells from damage by stomach acid. However, when the gel reaches duodenum, which has a higher at pH 6.2, the polysaccharide gel immediately dissolves and releases the viable cells with protein coating. The special protein coating can be able to enhance attachment of the viable cells onto intestinal fibrils and offered itself as nutrition for the LAB to establishing localized colonies, which could inhibit pathogenic microorganisms more effectively.
出处
《乳业科学与技术》
2007年第4期178-181,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
益生菌
保鲜
酸奶
双层包埋技术
probiotics
preservation
yogurt
double coating
