盐诱导乳清蛋白冷凝胶对双歧杆菌的保护作用  

Protection of salt-induced whey protein cold-set gels on Bifidobacterium sp.

作　　者：张久龙[1] 孟祥晨[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《山东大学学报（理学版）》2008年第7期65-68,73,共5页Journal of Shandong University(Natural Science)

基　　金：国家"863计划"资助项目(2006AA10Z344)

摘　　要：探讨盐诱导乳清分离蛋白(whey protein isolates,WPI)形成的包含双歧杆菌的乳清蛋白冷凝胶(cold-set gels ofwhey protein containing bifidobacteria,CGWPCB)对双歧杆菌的保护作用。借助扫描电子显微镜和物性仪观察凝胶结构,评价以氯化钙为凝胶剂,形成的CGWPCB对双歧杆菌的保护作用。结果表明,7.5 mmol/L CaCl2诱导8%WPI形成的网络状冷凝胶,在pH 1.5的酸环境下对双歧杆菌的保护性最好,作用120 min后菌落数下降3个数量级,菌体存活率达到0.42%。说明制备的乳清蛋白冷凝胶对双歧杆菌有良好的保护性,为益生菌产品的开发和应用提供了参考。The protection of salt-induced whey protein isolates （WPI） on Bifidobacterium was investigated. The protection on Bifiobacterium was determined by experiments of acid tolerance, and the gel structure was observed by scanning electron micro- scope and texture analyser. The results show that the network cold-set gels of 8% WPI solution induced by 7.5 mmol/L CaCl2 can give the best protection on bifidobactetrial cells with an acid condition of pH 1.5. The ntanber of bifidobacterial cells decreases by three order of magnitude, and the survival rate of bifidobacteria is 0.42 % by treatment in the acid condition of pH 1.5 for 120 minutes, which suggests better protection on bifodobacterial cells by cold-set gels of WPI can be achieved, and can provide a strategy in the development and application of probiotics.

关 键 词：乳清蛋白 冷凝胶 盐诱导 双歧杆菌 保护作用 

分 类 号：Q939.9[生物学—微生物学] TS201.2[轻工技术与工程—食品科学]