益生菌的微胶囊研究进展  

The use of encapsulation technologies in protecting probiotics

作　　者：潘秋月[1] 高红岩 南天月 袁芳[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国林业出版社,北京100009

出　　处：《食品科技》2014年第7期31-36,共6页Food Science and Technology

摘　　要：益生菌产品应在产品货架期内保持一定的活菌数,至少需要保证高于对人体有益的数量。但益生菌在食品制品特别是在发酵乳制品中以及在宿主肠道中存活能力和稳定性较差,因此,近年开发了微胶囊技术以解决益生菌在胃肠道内的传递和在食品基质中的稳定性。文章概述了各种微胶囊乳酸菌的技术,微胶囊材料(如蛋白质、多糖和植物胶)及微胶囊益生菌在不同食品系统中的应用。对于微胶囊益生菌,其在食品加工环节和通过人体的胃肠屏障保持有效益生菌的存活量将会成为新的研究方向。Probiotic products should contain and maintain viable cells during the product shelf life to benefit to health. Due to their generally poor viability and stability in food products as well as in the host gastrointestinal tract, kinds of microencapsulation techniques for probiotics have been developed to overcome these issues in recent years. The review describes kinds of encapsulation techniques used to encapsulate probiotics, various supporting or encapsulating materials such as protein, polysaccharide and gum, the application of encapsulated probiotics in food systems is also discussed. More research work on the further improving the stability of the probiotics in food products and in vivo is required.

关 键 词：微胶囊 益生菌 壁材 食品系统 体内 

分 类 号：TS201.3[轻工技术与工程—食品科学]