葡萄糖酸-δ-内酯诱导乳清蛋白冷凝胶对双歧杆菌的保护  

Protective Effect of Glucono- δ-lactone-induced Cold-set Gel of Whey Protein on Bifidobacteria

作　　者：张久龙[1] 孟祥晨[1] 庄翘楚[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：《食品科学》2009年第7期122-126,共5页Food Science

基　　金：国家“863”计划项目(2006AA102344)

摘　　要：目的:探讨葡萄糖酸-δ-内酯(glucono-δ-lactone,GDL)诱导乳清分离蛋白(whey protein isolate,WPI)所形成的包含双歧杆菌的乳清蛋白冷凝胶(cold-set gels of whey protein containing bifidobacteria,CGWPCB)对双歧杆菌的保护作用。方法:通过酸耐受性实验评价CGWPCB对菌体的保护作用,借助扫描电子显微镜、物性仪和激光粒度仪观察凝胶结构,并考察CGWPCB在液态制品中的储藏稳定性。结果:0.30%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120min后菌落数下降两个数量级,菌体存活率分别达到1.7%和2.1%;而其在果汁中同样对菌体有很好的保护作用,在4℃条件下储藏56d后菌体存活率可达到43.9%。结论:制备出对双歧杆菌具有良好保护性且适用于液态产品的CGWPCB。The cold-set gels of whey protein containing bifidobacteria （CGWPCB） were prepared in the presence of glucono-δ-lactone （GDL）. Their protection effect on bifidobacteria was investigated by means of acid tolerance test, and the gel structure was observed using scanning electron microscope （SEM）, texture analyzer and laser particle size analyzer. The results showed that the cold-set gel particles of 5% and 6% WPI solution induced by 0.30% GDL present the best protection effect, the numbers of bifidobacteria decrease by two order of magnitude, and the survival rates of bifidobacteria are 1.7% and 2.1%, respectively 120 minutes later in the acid condition ofpH 1.5; both the survival rates of bifidobacteria are 43.9% after 56 days in fruit juice stored at 4℃. In conclusion, cold-set gels of WPI, which have protection effect on bifodobacteria, can be applied in liquid products.

关 键 词：乳清分离蛋白 冷凝胶 葡萄糖酸-Δ-内酯 双歧杆菌 保护 

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]