植物乳酸杆菌微胶囊化研究  

Study on Microencapsulation of Lactobacillus plantarum

作　　者：冯春香 陈思宇 卢明贺 FENG Chunxiang;CHEN Siyu;LU Minghe(Southwest University of Science and Technology,Mianyang 621010,China)

机构地区：[1]西南科技大学,四川绵阳621010

出　　处：《食品安全导刊》2023年第14期136-138,142,共4页China Food Safety Magazine

摘　　要：本文主要阐述了植物乳酸杆菌的功效及微胶囊化,微胶囊壁材的选择及壁材复配工艺以及益生菌微胶囊主要包埋技术,旨在探讨以改性魔芋胶、海藻酸钠、乳清蛋白为复配包埋壁材,采用挤压法制备植物乳酸杆菌微胶囊的可行性,从而为微胶囊壁材的发展提供一种新思路。This paper mainly describes the efficacy and microencapsulation of Lactobacillus plantarum,the selection of microcapsule wall materials and the composite technology of wall materials,and the main embedding technology of probiotic microcapsules.The purpose is to explore the feasibility of preparing Lactobacillus plantarum microcapsules by extrusion method with modified konjac gum,sodium alginate and whey protein as the composite embedding wall materials,so as to provide a new idea for the development of microcapsule wall materials.

关 键 词：魔芋胶改性 植物乳酸杆菌 微胶囊 

分 类 号：TS201.3[轻工技术与工程—食品科学]