摘要
将两歧双歧杆菌包埋在海藻酸钠和乳清蛋白中制成微胶囊,探索影响制备益生菌微胶囊的因素,通过正交试验确定最佳的工艺参数及条件,并对益生菌微胶囊的耐酸、肠溶性等特性展开研究。制备微胶囊的最佳工艺参数:海藻酸钠浓度3%,乳清蛋白浓度10%,氯化钙浓度2%,搅拌速度800 r/min.此条件下包埋率达到78.0%±2.0%。经人工胃液处理后菌体存活率≥70%,在模拟肠液中60min能够完全释放出来,可显著提高两歧双歧杆菌在模拟消化液处理后或在4℃储藏期内存活率。试验为益生菌微胶囊的进一步开发利用奠定基础。
Bifidobacterium bifidum was embedded in sodium alginate and whey protein to prepare microcapsules,and the factors affecting the preparation of probiotics microcapsules were explored.The optimum technological parameters were determined by orthogonal experiment,and the acid resistance and intestinal solubility of probiotics microcapsules were studied.The optimum technological parameters for the preparation of microcapsules were as follows:sodium alginate concentration 3%,whey protein concentration 10%,calcium chloride concentration 2%,and the stirring speed 800 r/min.The embedding rate was 78.0%±2.0%under this condition.After artificial gastric juice treatment,the survival rate of bacteria ≥ 70%,and 60 min could be completely released after simulated intestinal juice treatment,which could significantly improve the survival rate of Bifidobacterium bifidum after simulated digestive juice treatment or during storage at 4℃.A foundation for the further development and utilization of probiotics microcapsules was laid.
作者
周莉
王晓瑞
谭静
平洋
徐钟
ZHOU Li;WANG Xiaorui;TAN Jing;PING Yang;XU Zhong(The Institute of Commercial Sciences Co.,Ltd.of Henan Province,Zhengzhou 450002)
出处
《食品工业》
CAS
北大核心
2020年第5期175-179,共5页
The Food Industry
基金
河南省科学院基本科研业务费(190611031)。
关键词
益生菌
微胶囊
probiotics
microcapsules
