多孔淀粉益生菌微胶囊的制备及其对益生菌存活率的影响  

Porous Starch Probiotic Preparation of Microcapsules and Their Effects on Probiotic Survival Rate

作　　者：王熙函 陈东晓 陈曦[1] 吴佳悦 卫馨悦 刘明辉 赵化冰 

机构地区：[1]天津科技大学生物工程学院,天津 [2]天津科技大学工业发酵微生物教育部重点实验室,天津

出　　处：《药物化学》2024年第4期269-275,共7页Hans Journal of Medicinal Chemistry

摘　　要：益生菌是对人体健康有益的一类活性微生物。由于菌体对外界环境高度敏感,在生产、储存和使用过程中容易出现存活率低或生物活性差等问题,显著降低了益生菌的益生效果。而包埋技术可以在产品的加工和贮藏过程中为益生菌提供保护,提高其在产品中的存活率。因此,本文就益生菌包埋技术的作用、包埋材料的选择以及淀粉在益生菌包埋技术中的应用进行综述,其中介绍了淀粉的特性和多孔淀粉在益生菌包埋技术中的优势。最后提出需要进一步研究的问题与发展建议,旨在研制出具有实际应用价值的多孔淀粉/益生菌微胶囊,为后续研究提供参考。Probiotics are a class of active microorganisms that are beneficial to human health. Due to the high sensitivity of bacteria to the external environment, it is easy to have a low survival rate or poor biological activity during production, storage and use, which significantly reduces the probiotic effect. And the embedding technology can provide protection for probiotics during the processing and storage of products, enhancing their survival rate within the products. Therefore, in this paper, the effect of probiotics embedding technology, the selection of the embedding material and starch in the application of probiotics embedding technology were reviewed, which introduces the characteristics of starch and porous starch in the advantages of probiotic embedding technology. At last, it puts forward problems that need further study and development to develop practical application value for porous starch/probiotic microcapsules and provide a reference for further research.

关 键 词：益生菌 淀粉 包埋技术 应用 

分 类 号：TS2[轻工技术与工程—食品科学与工程]