猪血浆蛋白-海藻酸钠凝胶珠对植物乳杆菌的包埋效果研究  

Study on encapsulation effect of porcine plasma protein-sodium alginate gel beads on Lactobacillus plantarum

作　　者：陈睿[1] 康旭[1] 袁江兰[1] 曾含馨 CHEN Rui;KANG Xu;YUAN Jianglan;ZENG Hanxin(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068

出　　处：《食品与发酵工业》2025年第6期218-223,共6页Food and Fermentation Industries

基　　金：工业发酵湖北省协同创新中心开放基金项目。

摘　　要：为抵抗不良环境影响以提高植物乳杆菌的存活率,该研究采用锐孔-凝固法将猪血浆蛋白(porcine plasma protein,PPP)和海藻酸钠(sodium alginate,SA)复合制备成凝胶珠对植物乳杆菌进行包埋。当PPP质量浓度为50 g/L,SA质量浓度为4 g/L时,复合凝胶珠的硬度、弹性和持水力均优于单一凝胶,且可实现高效包埋,包埋率为94.51%,通过扫描电镜能观察到复合凝胶珠的多孔网络状结构及被成功包埋的植物乳杆菌。经模拟胃肠液消化后存活率高达89.19%,4℃条件下贮藏60 d活菌损失数仅为1.09 lg CFU/g,表现出优良的抗消化性和贮藏稳定性。由此表明复合凝胶珠可为植物乳杆菌提供强有力保护,极大增加了最终发挥益生作用的活菌数。For resistance to adverse environmental effects to improve survival of Lactobacillus plantarum,in this study,gel beads were prepared by composite preparation of porcine plasma proteins(PPP)and sodium alginate(SA)using the sharp pore-coagulation method to encapsulate Lactobacillus plantarum.When the concentration of PPP was 50 g/L and the concentration of SA was 4 g/L,the hardness,springiness,and water holding capacity of the composite gel beads were better than those of the single gel,and the high efficiency of encapsulation could be achieved,with an encapsulation efficiency of 94.51%,and the porous network structure of the composite gel beads as well as the successfully encapsulated Lactobacillus plantarum could be observed by scanning electron microscopy.After simulated gastrointestinal fluid digestion,the survival rate was as high as 89.19%,and the loss of viable bacteria was only 1.09 lg CFU/g for 60 days of storage at 4℃,which showed excellent antidigestive property and storage stability.This suggested that the composite gel beads provided strong protection for Lactobacillus plantarum,greatly increasing the number of viable bacterial count that will ultimately act as a probiotic.

关 键 词：植物乳杆菌 包埋 猪血浆蛋白 海藻酸钠 凝胶珠 

分 类 号：TS201.3[轻工技术与工程—食品科学]