包埋方式对益生菌功能性食品的影响  

Effect of Embedding Method on Functional Food with Probiotics

作　　者：徐立伟[1] 解梦汐 郭应许 于淼[1] XU Liwei;XIE Mengxi;GUO Yingxu;YU Miao(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China;Light Industry College Liaoning University,Shenyang 110034,China)

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161 [2]辽宁大学轻型产业学院,沈阳110034

出　　处：《农业科技与装备》2023年第6期67-70,共4页Agricultural Science & Technology and Equipment

基　　金：2021年辽宁省“揭榜挂帅”科技攻关项目(2021JH1/10400038);2021年辽宁省“揭榜挂帅”科技攻关项目(2021JH1/10400034)。

摘　　要：益生菌微胶囊食品往往根据芯材和壁材特性来选择合适的包埋方法。超声方式可能会对蛋白质壁材改性进而产生一定影响;均质处理可对溶液进行乳化并使多糖壁材原料产生交联反应;等电沉积法可能更适合耐酸性的益生菌;Pickerling乳化法可获得更小粒径和更高包埋率,但不能保证大量益生菌进入靶向器官并在附着位点上繁殖发酵;锐孔固浴法较适合益生菌包埋但在形态上会对质地比较细腻的食品外观产生一定影响;流化床、乳液静电纺丝展现出它们在益生菌包埋上的优势,但成本过高难以大批量生产。The suitable embedding method of probiotic microencapsulated food is often selected according to the characteristics of core material and wall material.The ultrasonic mode may have some influence on the modification of protein wall material;Homogenization treatment can emulsify the solution and produce cross-linking reaction of polysaccharide wall material;Isoelectric deposition may be more suitable for acid-resistant probiotics;Pickerling emulsification method can obtain smaller particle size and higher embedding rate,but it cannot guarantee that a large number of probiotics enter the targeted organ and multiply and ferment at the attachment site;Perforated solid bath method is more suitable for probiotics embedding,but it will have a certain effect on the appearance of delicate food;Fluidized bed and emulsion electrospinning show their advantages in the embedding of probiotics,but the cost is too high to mass production.

关 键 词：益生菌 功能性食品 包埋 属性 影响 

分 类 号：TS201.3[轻工技术与工程—食品科学]