摘要
本研究利用壳聚糖和黄原胶作为壁材,用乳化法包埋鼠李糖乳杆菌,以包埋率为指标,探究其最佳的制备工艺,发现当壳聚糖浓度为0.8%,黄原胶浓度为1.0%,转速为900 r/min时效果最佳,最佳包埋率为88.9%。制备的微胶囊粒径在300μm左右,分布较为均匀。在模拟胃液和模拟胆液中静置2 h后仍分别有3.56 lg CFU/m L和3.4 lg CFU/m L活菌体,表明其对菌体有较强的保护作用。
Using chitosan and xanthan gum as wall materials, the experiment embedded Lactobacillus rhamnosus with emulsion method to explore its best preparation technology with embedding rate as the indicators.The study revealed that when chitosan＇s concentration was 0.8%, the xanthan gum concentration was 1.0%, and the best rotational speed was 900 r/min, the optimal embedding rate was 88.9%. The diameters of microcapsules were about 300 μm, relatively evenly distributed. There were 3.56 lg CFU/mL and 3.4 lg CFU/mL live bacteria still in the simulated gastric juice and the simulated bile fluid after 2 h.It showed that it had a strong protective effect on the cell.
作者
王远一飞
丁武
宋莹莹
黄亚萍
WANG Yuan-yi-fei DING Wu SONG Ying-ying HUANG Ya-ping(College of Food Science and Engineering, Northwest A ＆ F University,Yangling 712100, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第6期229-233,共5页
Science and Technology of Food Industry
基金
国家自然基金项目(31172236)
陕西省自然科学基金项目(K33202096)
关键词
壳聚糖
黄原胶
鼠李糖乳杆菌
微胶囊
包埋
chitosan
xanthan gum
Lactobacillus rhamnosus
microcapsules
embedding
