内源乳化法制备干酪乳杆菌微胶囊

发布时间：2018-05-02 07:40

本文选题：干酪乳杆菌 + 内源乳化法　；参考：《中国乳品工业》2017年03期

【摘要】：为提高益生菌干酪乳杆菌KLDS 1.0301对不利环境的抗性,采用内源乳化法,将菌株包埋在海藻酸钠和浓缩乳清蛋白中制成微胶囊制剂。通过响应面实验对微胶囊包埋工艺参数进行优化,并通过人工胃肠液对微胶囊的耐受性进行分析。结果表明,微胶囊的最佳制备工艺:海藻酸钠1.93%,海藻酸钠与浓缩乳清蛋白80的质量比1∶1,水油体积比1∶2.7,碳酸钙与海藻酸钠质量比1∶2.18,包埋率为93.51%。干酪乳杆菌微胶囊在模拟人工胃液中处理3 h后活菌数下降2个对数值,而未经包埋的干酪乳杆菌在相同条件下活菌数下降4个对数值。干酪乳杆菌微胶囊在人工肠液中处理60 min后,活菌数基本保持不变,表明了干酪乳杆菌微胶囊具有较好的肠溶性。将包埋的微胶囊与嗜热链球菌KLDS 3.0501和保加利亚亚种ATCC 11842在乳清粉底料中进行混合发酵,发现包埋的干酪乳杆菌在发酵期间同样能够良好产酸,并对产酸量几乎没有影响。
[Abstract]:In order to improve the resistance of probiotic Lactobacillus casei KLDS 1.0301 to adverse environment, microcapsules were prepared by embedding the strain in sodium alginate and concentrated whey protein by endogenous emulsification. The parameters of microencapsulation were optimized by response surface test, and the tolerance of microcapsules was analyzed by artificial gastrointestinal fluid. The results showed that the optimum preparation conditions of microcapsules were as follows: sodium alginate 1.93, the mass ratio of sodium alginate to concentrated whey protein 80 1: 1, the volume ratio of water to oil 1: 2.7, the mass ratio of calcium carbonate to sodium alginate 1: 2.18, and the embedding rate 93.51%. Lactobacillus casei microcapsule was treated in simulated artificial gastric juice for 3 hours, the number of live bacteria decreased by 2 logarithms, while that of unembedded Lactobacillus casei decreased by 4 logarithms under the same conditions. After treated in artificial intestinal fluid for 60 min, the number of live bacteria remained unchanged, which indicated that Lactobacillus casei microcapsule had better intestinal solubility. The microencapsulated microcapsules were mixed with Streptococcus thermophilus KLDS 3.0501 and Bulgarian subspecies ATCC 11842 in whey powder substrate. It was found that Lactobacillus casei entrapped could produce acid well during fermentation and had little effect on acid production.
【作者单位】：东北农业大学食品学院乳品科学教育部重点实验室;
【基金】：国家自然科学基金(31671874)
【分类号】：TS201.3

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