免疫初乳与双歧杆菌复合微胶囊的加工特性  

Processing Characteristics of Compound Microcapsules of Immune Colostrum and Bifidobacteria

作　　者：杨柳[1] 尤丽新[1] 张英楠[1] 陈海燕[1] 杨斌[1] 张凤宽[1] 

机构地区：[1]吉林农业大学发展学院,吉林长春130600

出　　处：《食品科学》2012年第23期150-154,共5页Food Science

摘　　要：采用空气悬浮微胶囊化方法制成免疫与微生态双活性的免疫初乳与双歧杆菌复合微胶囊,对其加工特性进行研究,包括复合微胶囊的溶解性、耐酸性、耐胆汁盐性及稳定性。结果表明:研制成的微胶囊在人工胃液中2h不崩解,而在人工肠液中40min时崩解完全;人工胃液处理2h后,活菌存活率达87%,IgG的活性仍可达到28,表观回收率达90.5%;在高胆汁盐溶液中处理3h后,活菌数仍可以达到67.7%,IgG活性为27,仅下降了1个滴度;在室温下贮存10个月,双歧杆菌的存活率仍可达31.7%,活菌数仍在108CFU/mL以上;IgG活性没有发生变化,仍为28。Compound microcapsules of immune colostrums and bifidobacteria were prepared by air suspension technique and analyzed for processing characteristics including solubility,acid resistance,bile salt resistance and stability.The prepared microcapsules could maintain its stability in simulated gastric fluid after 2 h treatment and the survival rate of bifidobacteria and the activity and apparent recovery rate of IgG were still as high as 87%,28 and 90.5%,respectively,while complete disintegration was observed when they were treated with simulated intestinal fluid for 40 min.After 3 h of treatment with high-concentration bile salt solution,the survival rate of bifidobacteria was 67.7% and the activity of IgG was 27.The survival rate of bifidobacteria was 31.7%,the surviving population of bifidobacteria was more than 108CFU/mL and the activity of IgG showed no change and remained 28during 10 months of storage at room temperature.

关 键 词：双歧杆菌 免疫球蛋白 复合微胶囊 加工特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]