Brevilaterin微胶囊化技术及缓释特性分析  

Optimization of Brevilaterin Microencapsulation and Analysis of Slow-release Characteristics

作　　者：宁亚维[1] 王瑶[1] 侯琳琳 苏丹 王志新[1] 贾英民[2] NING Yawei;WANG Yao;HOU Linlin;SU Dan;WANG Zhixin;JIA Yingmin(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018 [2]北京工商大学食品与健康学院,北京100048

出　　处：《食品科学》2021年第4期38-43,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400805);国家自然科学基金面上项目(31771951)。

摘　　要：利用果胶通过微胶囊化技术对Brevilaterin进行包埋,以使得Brevilaterin在食品中能够缓释抑菌,避免对酵母菌的抑制作用。微胶囊工艺条件优化结果表明,果胶包埋Brevilaterin的最佳条件为果胶质量浓度0.8 mg/mL、Brevilaterin质量浓度0.4 mg/mL、溶液pH 5.5、均质转速3000 r/min、温度50℃、均质时间30 min,包埋率可以达到98.27%。扫描电子显微镜观察显示Brevilaterin微胶囊为球形;激光粒度分析结果表明微胶囊粒径分布在0.6~8μm,平均粒径为1.8μm。红外光谱分析发现无Brevilaterin的特征峰,证实果胶包埋了Brevilaterin。琼脂扩散法显示Brevilaterin微胶囊对培养48 h金黄色葡萄球平板的抑菌圈相比培养12 h的抑菌圈可增大10.5 mm,培养60 h的抑菌圈可增加13.1 mm,证明Brevilaterin微胶囊具有缓释作用。面包防腐结果研究发现,3000 AU/g的Brevilaterin微胶囊对面包防腐的效果优于1 g/kg丙酸钙,表明Brevilaterin微胶囊在面包防腐中具有较好的应用价值。微胶囊缓释技术拓宽了Brevilaterin在食品领域的应用范围。The antibacterial peptide brevilaterin was microencapsulated with pectin to achieve slow-release antibacterial properties in foods without inhibition by yeast.The optimal experimental conditions that provided maximum microencapsulation efficiency of 98.27%were determined as follows:pectin concentration 0.8 mg/mL,brevilaterin concentration 0.4 mg/mL,pH 5.5,homogenization speed 3000 r/min,temperature 50℃,and homogenization time 30 min.Observation by scanning electron microscopy(SEM)demonstrated that the microcapsule was spherical in shape.Laser particle size analysis showed that the size distribution was in the range of 0.6–8μm with an average particle size of 1.8μm.Infrared spectroscopy suggested no characteristic peaks of brevilaterin,indicating that brevilaterin is successfully microencapsulated.As determined by agar diffusion method,the diameter of the inhibition zone of microencapsulated brevilaterin against Staphylococcus aureus was 10.5 and 13.1 mm greater at 48 and 60 h of culture than at 12 h,respectively,suggesting slow release of brevilaterin from the microcapsule.Microencapsulated brevilaterin at 3000 AU/g had a better preservative effect on bread than 1 g/kg calcium propionate,indicating that the former shows good application potential in the preservation of bread.In conclusion,microencapsulation broadens the application range of brevilaterin in the food industry.

关 键 词：抗菌肽 微胶囊 果胶 

分 类 号：TS201.1[轻工技术与工程—食品科学]