副干酪乳杆菌海藻酸钠微胶囊包埋工艺  

Microencapsulation of Lactobacillus para casei with alignate

作　　者：邹盈[1] 魏敏 谢琪[3] 柳华贵[3] 孟祥河[3] 

机构地区：[1]温州科技职业学院,浙江温州325105 [2]威海市产品质量监督检验所,山东威海264200 [3]浙江工业大学海洋学院,浙江杭州310018

出　　处：《食品与机械》2015年第2期227-231,共5页Food and Machinery

基　　金：浙江省一般公益项目(编号:2013C32015)

摘　　要：研究副干酪乳杆菌海藻酸钠微胶囊的包埋效果,副干酪乳杆菌在冻干、贮藏及模拟胃胀道环境中的存活情况,并优化包埋工艺参数。结果表明,大豆蛋白分离物(SPI)是适宜的内层壁材,低聚异麦芽糖对副干酪乳杆菌的冷冻保护效果最佳。当SPI用量为3%,低聚异麦芽糖添加量5%,海藻酸钠浓度2%、氯化钙浓度为0.2 mo L/L,副干酪乳杆菌的包埋率可达93.31%,冷冻干燥后微胶囊4℃储存28 d的副干酪乳杆菌存活率达58.97%,微胶囊副干酪乳杆菌在模拟胃液中3 h存活率达67.52%,模拟肠液中45 min基本得到释放。由于挤压法制备的副干酪乳杆菌微胶囊较高的存活率,操作简便、经济,因此有较为广阔的工业化前景。Survival of Lactobacillus paracasei.was investigated through alginate-microencapsulation followed by freezing dry and storage at 4 ℃ for28 d or simulated gastric and intestinal digestion.Results suggested that Soy protein isolate is suitable inner wall materials,isomaltose could improve survival of Lactobacillus paracasei during encapsulation and subsequent freezing dry process.When the capsulated Lactobacillus paracasei was prepared by using 2% of alginate and 0.2 mol / L Ca Cl2 with 3% SPI as inner wall material,5% isomaltose as protectant,the 82% yield of Lactobacillus paracasei microcapsules and 93.31% encapsulation efficiency were achieved.The 3 h survival of capsulated Lactobacillus paracasei in gastric digestion is around 58.97%.Incubation experiments in the pancreatin-bile solution indicated the Lactobacillus paracasei could be released basically after 45 min.Alginate-microencapsulation method is suitable to the industrialized application of lactic acid encapsulation.

关 键 词：微胶囊 副干酪乳杆菌 壁材 保护剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]