利用大豆皮果胶凝胶包埋保加利亚乳杆菌的初步研究  

The Preliminary Study on the Embedding Lactobacillus bulgaricus by Utilizing Soy Hull Pectin Gel

作　　者：刘贺[1,2] 郭晓飞[1] 胡洋[1] 刘昊东[1] 朱丹实[1,2] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁锦州121000 [2]辽宁省高校食品质量安全与功能性食品研究重点实验室,辽宁锦州121000

出　　处：《乳业科学与技术》2011年第2期51-54,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：辽宁省教育厅高校重点实验室项目(2009S001);辽宁省教育厅高校一般项目(L2010008)

摘　　要：本文利用大豆皮低酯果胶的凝胶性,将保加利亚乳杆菌包埋,考察不同凝胶组成对菌株的包埋率及其在人工胃液中的存活情况以及在人工肠液中的释放情况,结果表明,果胶凝胶包埋保加利亚乳杆菌,可以有效保护益生菌,并在人工肠液中将其释放,果胶质量分数及氯化钙浓度对包埋效果有影响,体现在二者交联形成网络结构的差异,网络结构越致密,包埋率及益生菌在人工胃液中的存活率越高,而释放率则越低。In this manuscript, the gelation properties of soy hull low ester pectin were used to embedding LactobaciIlus bulgaricus. Through studying the effects of composition of different gel systems on encapsulation efficiency of strain and its survival in the artificial gastric juice and release in artificial intestinal fluid, it was showed that the pectin gel entrapment of Lactobacillus bulgaricus can effectively protect the probiotic bacteria and might release probiotics in the artificial intestinal juice. Pectin and calcium chloride concentration affected the embedding effect, reflected in the formation of cross-linking differences in network structure, network structure more compact, the embedding rate and survival rate of probiotics in artificial gastric juice higher while the release rate is lower.

关 键 词：大豆皮果胶 凝胶 保加利亚乳杆菌 包埋 

分 类 号：TS201.3[轻工技术与工程—食品科学]