乳清蛋白冷凝胶对双歧杆菌的保护  

Protection of Bifidobacteria by Whey Protein Based Cold-set Gels

作　　者：张久龙[1] 孟祥晨[1] 

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

出　　处：《食品与发酵工业》2008年第6期11-15,共5页Food and Fermentation Industries

基　　金：国家863计划资助项目(No．2006AA102344)

摘　　要：以CaCl_2和葡萄糖酸-δ-内酯(glucono-δ-lactone,GDL)作为凝胶剂,采用酸耐受性实验为评价指标,确定乳清蛋白冷凝胶工艺参数,并借助扫描电子显微镜观察凝胶结构,探讨采用盐和酸诱导乳清分离蛋白(whey protein isolate,WPI)所形成的包含双歧杆菌冷凝胶对双歧杆菌的保护作用。结果显示,0.30%的GDL诱导5%WPI和6%WPI形成的颗粒状冷凝胶,在pH1.5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2个数量级,菌体存活率分别达到1.7%和2.1%。制各出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扩展应用提供了参考。The protection of bifidobacteria by whey protein isolate （WPI） based cold-set gels induced by salt and acid was investigated. Using CaCl2 and glucono-δ-lactone （GDL） as gels, the optimum technological parameters were determined by the experiment of acid tolerance, and the gel construction was observed by scanning electron microscope. The cold-set gels of 5% and 6%WPI solution induced by 0. 3 %GDL was particles, the number of cell decreased by two orders of magnitude. Under acid condition of pH 1.5 for 120 minctes, the survivability of bifidobacteria was 1.7% and 2.1% respectively. Cold-set gels of WPI well protected to bifodobacteria cells was produced in this study. This result provides a strategy to the development and application of probiotics.

关 键 词：乳清蛋白 冷凝胶 双歧杆菌 保护 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]