益生元协同作用对反气泡微胶囊发酵乳杆菌活性的影响  

Effect of Prebiotic on the Activity of Lactobacillus fermentum Encapsulated in Anti⁃Bubble Microcapsules

作　　者：李佳怡 杨琳 陈晖[1] 康社强 王宇 李红娟[1] 于景华[1] 李洪波 LI Jiayi;YANG Lin;CHEN Hui;KANG Sheqiang;WANG Yu;LI Hongjuan;YU Jinghua;LI Hongbo(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Norda Biotechnology(Zanhuang)Co.,Ltd.,Shijiazhuang 051230,Hebei,China;College of Chemical Engineering,Shijiazhuang University,Shijiazhuang 050035,Hebei,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]诺达生物科技(赞皇)有限公司,河北石家庄051230 [3]石家庄学院化工学院,河北石家庄050035

出　　处：《食品研究与开发》2024年第19期67-73,共7页Food Research and Development

基　　金：石家庄市科技计划项目(221500344A);河北省赞皇县科学技术研究与发展计划项目(202203);河北省重点研发计划项目(22322909D);天津市科技计划项目(22ZYCGSN00320)。

摘　　要：为提高发酵乳杆菌CECT 5716的活性,通过低聚糖筛选、低聚糖与活性物质的复配探究益生元协同作用对益生菌活性的影响,并将利用乳化法制备的反气泡微胶囊用于冻干酸奶块,探究益生元协同作用在食品体系对发酵乳杆菌CECT 5716的保护作用。结果表明:2.5 g/L低聚果糖和2.0 g/L活性物质、没食子酸的协同作用对发酵乳杆菌CECT 5716的促进和保护作用最佳。反气泡微胶囊的包埋率为(66.71±0.85)%,平均粒径为(42.18±0.27)µm。加入反气泡微胶囊后,冻干酸奶块活菌数仅减少0.58 lg(CFU/g),硬度和脆度显著增加。The activity of Lactobacillus fermentum CECT 5716 was improved by the combination of oligosac⁃charides and active substances.The anti⁃bubble microcapsules prepared with the emulsification method were used in freeze⁃dried yogurt blocks to investigate the protective effects of prebiotics on L.fermentum CECT 5716 in food.The results showed that the combination of 2.5 g/L oligofructose and 2.0 g/L gallic acid had the best growth⁃promoting and protective effects on L.fermentum CECT 5716.The anti⁃bubble microcapsules show⁃cased an encapsulation rate of(66.71±0.85)%,with an average particle size of(42.18±0.27)μm.After the addition of the anti⁃bubble microcapsules,the number of viable bacteria in the freeze⁃dried yogurt blocks de⁃creased by only 0.58 lg(CFU/g),and the hardness and brittleness significantly increased.

关 键 词：发酵乳杆菌CECT 5716 益生元 协同作用 反气泡微胶囊 存活数 冻干酸奶块 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]