海藻酸钠固定瑞士乳杆菌条件优化  

Optimization of Conditions for Immobilization of Lactobacillus helveticus Using Sodium Alginate

作　　者：郭宇星[1] 潘道东[1,2] 刘洋[1] 王翠翠[1] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]宁波大学海洋学院,浙江宁波315211

出　　处：《食品科学》2012年第5期188-192,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31101314);江苏省自然科学基金项目(BK2011787);江苏省教育厅高校自然科学基金项目(10KJB550003);南京师范大学特聘教授;高层次人才科研启动基金项目(184070H2B08)

摘　　要：采用海藻酸钠固定瑞士乳杆菌,制备具有血管紧张素转化酶(ACE)抑制活性的酸乳,通过单因素试验和L9(34)正交试验确定其最优固定条件。结果表明,最优固定条件是1.5g/100mL海藻酸钠溶液、菌液浓度1:10(m/V)、0.1mol/L CaCl2溶液、固定时间1h。将固定化的瑞士乳杆菌与传统酸乳发酵剂(保加利亚乳杆菌和嗜热链球菌)复配接入到11g/100mL牛乳中,在37℃条件下发酵至凝乳,凝乳时间为8h,pH值为4.2,凝乳状态好,口感柔和、细腻,成品酸乳ACE抑制活性为70.3%。In this study, Lactobacillus helveticus was immobilized using sodium alginate and used to product yogurt with ACE inhibitory activity. As determined using one-factor-at-a-time method in combination with an L9（3^4） orthogonal array design, the optimal immobilization conditions were sodium alginate concentration 1.5 g/100 mL, cell concentration 1：10 （m/V）, CaCh concentration 0.1 mol/L, and immobilization time 1 h. The immobilized strain and traditional yogurt starter consisting of Lactobacillus bulgaricus and Streptococcus thermophilus were used together to ferment 11 g/100 mL milk power solution at 37 ℃ until coagulation was completed. Good coagulation was achieved after 8 h of fermentation. The pH of the yogurt obtained with a gentle and smooth taste was 4.2 and the ACE inhibitory activity 70.3%.

关 键 词：固定化 海藻酸钠 瑞士乳杆菌 血管紧张素转移酶抑制活性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]