复配冻干保护剂的优化及其对保加利亚乳杆菌微胶囊性能的影响  

Optimization of compound lyophilized protectants and their effects on the properties of Lactobacillus bulgaricus microcapsules

作　　者：周莉 平洋 谭静 章建军 尹红娜 ZHOU Li;PING Yang;TAN Jing;ZHANG Jianjun;YIN Hongna(Henan Commercial Science Research Institute Co.,Ltd.,Zhengzhou 450002)

机构地区：[1]河南省商业科学研究所有限责任公司,郑州450002

出　　处：《中国食品添加剂》2025年第3期150-156,共7页China Food Additives

基　　金：河南省科学院成果转移转化项目(231611006)。

摘　　要：为提高微胶囊中的保加利亚乳杆菌(Lactobacillus Bulgaricus,LB)存活率,本研究通过单因素和正交试验确定了复配冻干保护剂的最佳比例,同时考察了保护剂的加入对微胶囊性能的影响。结果表明,保护剂最佳组成为低聚果糖浓度为2%,脱脂乳粉浓度为6%,甘露醇浓度为0.6%,海藻糖浓度为9%。由此制备的微胶囊冻干存活率为86.7%;模拟胃液处理2.5 h后,微胶囊中的LB存活率为63%;模拟肠液处理60 min,活菌数在9 log(CFU/mL)左右;4℃贮存60 d后,冻干微胶囊中LB存活率达79%。因此,添加复配冻干保护剂可以有效提高LB微胶囊对不良环境的抗性。In order to improve the survival rate of Lactobacillus bulgaricus( LB) in microcapsules,the optimal ratio of compound lyophilization protectants was determined using single-factor and orthogonal experiments.The effects of the protectants on the properties of the microcapsules were also investigated.The results indicated that the optimal composition of protectants was found to be 2% fructooligosaccharides( FOS),6% skim milk powder( SMP),0.6% mannitol,and 9% trehalose.The survival rate of the lyophilized microcapsules prepared with this composition was found to be 86.7%.After treatment with simulated gastric juice for 2.5 hours,the survival rate of LB in microcapsules was 63%.After treatment with simulated intestinal fluid for 60 minutes,the viable bacteria count reached approximately 9 log( CFU/mL).Following storage at 4℃ for 60 days,the survival rate of LB in the lyophilized microcapsules reached 79%.These findings demonstrated that the addition of compound lyophilized protectants could effectively enhance the resistance of LB microcapsules to adverse environmental conditions.

关 键 词：保护剂 保加利亚乳杆菌 微胶囊 存活率 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]