以TGase催化交联鱼皮明胶为壁材制备罗伊氏乳杆菌微胶囊工艺  

Preparation of Lactobacillus reuteri microcapsule by TGase catalyzed cross-linked gelatin from fish skin

作　　者：郭帅玲 张钰龙 廖嘉婧 徐进 巫小丹[1] 万茵[1] 付桂明[1,2] GUO Shuai ling;ZHANG Yu long;LIAO Jia jing;XU Jin;WU Xiao dan;WAN Yin;FU Gui ming(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330000,China;International Institute of Food Innovation,Nanchang University,Nanchang 330000,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学国际食品创新研究院,江西南昌330000

出　　处：《南昌大学学报（理科版）》2021年第6期553-559,共7页Journal of Nanchang University(Natural Science)

基　　金：江西省重点研发计划项目(20161BBF60038);江西省主要学科技术和技术带头人培养计划青年人才项目(20212BCJ23042)。

摘　　要：通过谷氨酰胺转氨酶(Transglutaminase,TGase)对鱼皮明胶进行交联改性,交联度为15.45%,乳化性为64.25 m^(2)/g,起泡性为140.00%,提高了其成膜性能。采用复配麦芽糊精等壁材制备罗伊氏乳杆菌NCUF 203.1的微胶囊,并通过单因素和响应面试验对微胶囊制备工艺进行优化。结果表明,最佳喷雾干燥制备微胶囊的工艺参数为进风温度117℃,进料流量7.8 m·min^(-1),菌壁比0.5。在此条件下,测得活菌数为8.57 log CFU/g,此工艺方法为罗伊氏乳杆菌微胶囊的生产提供了一种新型的低成本、高活性产品的技术方案。Transglutaminase(TGase)cross-linking,which was used to modify the fish skin gelatin,increased the relative content ofα-helix,enhanced the interaction between peptide chains and improved its film-forming properties:the degree of cross-linking was 15.45%,the emulsification was 64.25 m^(2)/g,and the foaming was 140.00%.Wall materials such as maltodextrin were used to prepare microcapsules of L.reuteri NCUF 203.1,and the preparation process of microcapsules was optimized through single factor and response surface tests.The results showed that the optimal spray drying process parameters for preparing microcapsules were as follows:the air inlet temperature is 117°C,the feed flow is 7.8 mL·min^(-1),and the bacterial wall ratio is 0.5.Under these conditions,the number of viable bacteria was 8.57 log CFU/g.This process provides a new technical solution for the production of lactobacillus reuteri microcapsules with low cost and high activity.

关 键 词：TGase交联 罗伊氏乳杆菌 微胶囊 响应面优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]