植物乳杆菌MA2微胶囊化的研究  

Microencapsulation of Lactobacillus plantarum MA2

作　　者：许女[1] 王艳萍[2] 习傲登[2] 张玢[2] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]教育部天津市食品营养与安全重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2011年第10期17-22,共6页Food Science and Technology

摘　　要：对植物乳杆菌MA2的微胶囊化工艺进行了优化,实验结果表明:利用浓度为4%的大豆分离蛋白溶液,4%的微孔淀粉溶液,2%的海藻酸钠溶液,固化液为2%的CaCl2溶液,采用挤压法,对乳酸菌进行3层包埋,在冷阱温度为-51℃,真空度为9Pa,真空冷冻干燥24h后,最终得到的植物乳杆菌MA2微胶囊的耐热性、耐酸性、耐胆盐特性都增强了,在人工胃液中基本不溶解,不发生渗漏,而在人工肠液中,立即崩解,活菌数达到1.9×109cfu/g,另外,微胶囊化的植物乳杆菌MA2显示出良好的重复发酵牛乳性能。The microencapsulation technology of Lactobacillus plantarum MA2 was optimized in this experiment.The results showed：three-layer embedding with squeezing method was determined;the chosen three-layer embedding materials respectvely were the concentration of 4% microporous starch solution,the concentration of 4% soy protein isolate solution,the concentration of 2% sodium alginate solution and 2% CaCl2 as the stabilizing liquor.Then the microcapsules was freezing-dried 24 h at the condition of-51 ℃,vacuum value,9 Pa.At last,the final product of microcapsules has a strong tolerance to heat,acid and bile salt.The Lactobacillus plantarum MA2 microcapsules has not been dissolved in the simulated stomach juice,but dissolved immediately in the simulated intestine juice,and the viable cells concentration reached 1.9×109 cfu/g.Additionally,Lactobacillus plantarum MA2 microencapsules has a good repeated yoghurt fermentation characteristics.

关 键 词：植物乳杆菌MA2 微胶囊化 挤压法 

分 类 号：TS201.3[轻工技术与工程—食品科学]