摘要
利用乳清蛋白中的β-乳球蛋白在低pH值及胃蛋白酶存在的情况下,依然能够保持结构完整的特性,本实验以脱脂乳作为壁材的成分之一,对植物乳杆菌NCU116微胶囊的制备工艺条件进行研究。在单因素试验的基础上,应用响应面分析法优化植物乳杆菌微胶囊制备条件。以经过人工胃液处理后微胶囊中包埋的活菌数为响应值,优化后的最佳工艺条件为:海藻酸钠质量浓度2.68g/100mL,氯化钙浓度0.20mol/L,脱脂乳质量浓度4.17g/100mL。以该工艺条件制备的植物乳杆菌NCU116微胶囊粒径为1.12mm,包封率在73.49%左右。经过人工胃液处理3h后,微胶囊中的活菌数可达8.79×109CFU/g,与理论预测值(8.85×109CFU/g)较为接近。表明实验所制备的微胶囊具有较好的耐酸性。
Beta-lactoglobulin,the main whey protein in bovine milk,has been shown to remain intact in the presence of pepsin and low pH.Skim milk was used as a coating material to improve microencapsulation of Lactobacillus plantarum NCU116 in calcium alginate beads.On the basis of single-factor experiments,the optimization of microencapsulation conditions was carried out using response surface analysis to maximize viable cell count in microcapsules after treatment with artificial gastric fluid.The results showed that the optimal encapsulation conditions were sodium alginate 2.68 g/100 mL,calcium chloride 0.20 mol/L,and skim milk 4.17 g/100 mL.Under these conditions,the particle size of microcapsules,encapsulation rate and viable cell count in microcapsules after treatment with artificial gastric fluid for 3 h were 1.12 mm,73.49% and 8.79 × 109 CFU/g（close to the theoretical value,8.85 × 109 CFU/g）,respectively.Thus the microencapsulation conditions presented in this study could effectively protect Lactobacillus plantarum from adverse gastric conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第1期152-156,共5页
Food Science
基金
食品科学与技术国家重点实验室目标导向项目(SKLF-MB-201003)
教育部留学回国人员创业基金项目(赣教财字[2009]135号)
关键词
植物乳杆菌NCU116
微胶囊
人工胃液
响应面分析法
Lactobacillus plantarum NCU116
microencapsulation
simulated gastric fluid
response surface analysis
