摘要
枯草芽孢杆菌是一种具有重要生理功能的益生菌,其活力在加工、储藏以及通过消化道等过程中会降低。为克服这些不利因素,提高枯草芽孢杆菌的胃肠道存活率和储藏稳定性,本研究将纳米纤维素和海藻酸钠结合,采用内源乳化法制备海藻酸钠微胶囊(Sodium Alginate Microcapsules,S-MC)和纳米纤维素海藻酸钠微胶囊(Nanocellulose Sodium Alginate Microcapsules,N-MC),对枯草芽孢杆菌进行包封。采用单因素实验和响应面法对微胶囊的制备工艺进行优化,并对两种微胶囊进行表征分析、模拟胃肠液及稳定性分析。结果表明,微胶囊在海藻酸钠质量分数为2.0%、纳米纤维素质量分数为1.4%、搅拌速度为610 r/min,水油体积比为1:2.9时,包埋率最高,此时S-MC和N-MC对枯草芽孢杆菌的包埋率分别为80.20%和85.12%。通过对扫描电子显微镜、傅里叶变换红外光谱和X射线衍射结果分析,证实了S-MC的囊壁具有多孔结构,而N-MC中纳米纤维素、海藻酸钠与钙离子交联,形成了更加紧密的凝胶网络结构。通过模拟胃液实验发现,N-MC中的活菌数下降了1.48 log CFU/g,低于S-MC中下降的活菌数(2.06 log CFU/g)和游离组中下降的活菌数(3.09 log CFU/g)。在模拟肠液实验中SMC在60 min时几乎就释放了全部的枯草芽孢杆菌,而N-MC在270 min时才将全部枯草芽孢杆菌释放,表现出更好的缓释性能。此外,通过储藏稳定性实验发现,N-MC在4℃下储藏28 d后,仍能释放7.84 log CFU/g的枯草芽孢杆菌。本研究制备了一种枯草芽孢杆菌微胶囊新产品,为枯草芽孢杆菌微囊化提供了理论依据。
Bacillus subtilis is a probiotic with important physiological functions,its activity will decrease during processing,storage and through the digestive tract.To overcome these unfavorable factors and improve the gastrointestinal survival rate and storage stability of Bacillus subtilis,this study combined nanocellulose with sodium alginate and prepared sodium alginate microcapsules(S-MC)and nanocellulose sodium alginate microcapsules(N-MC)using endogenous emulsification method to encapsulate Bacillus subtilis.The preparation process was optimized using single-factor experiments and response surface methodology.The resulting microcapsules were characterized,and their stability as well as performance in simulated gastrointestinal fluids were evaluated.The results showed that when the mass fraction of sodium alginate was 2.0%,the mass fraction of nano cellulose was 1.4%,the stirring speed was 610 r/min,and the volume ratio of water to oil was 1∶2.9,the embedding rate of S-MC and N-MC for Bacillus subtilis was 80.20% and 85.12%,respectively.By analyzing the results of scanning electron microscope,Fourier transform infrared spectroscopy and X-ray diffraction,it was proved that the capsule wall of S-MC had a porous structure,while nanocellulose and sodium alginate in N-MC were crosslinked with calcium ions to form a tighter gel network structure.The number of viable bacteria in N-MC decreased by 1.48 log CFU/g,which was lower than that in S-MC(2.06 log CFU/g)and free group(3.09 log CFU/g).In the simulated intestinal fluid test,S-MC released almost all Bacillus subtilis at 60 min,while N-MC released all Bacillus subtilis at 270 min,N-MC showed better slow-release performance.In addition,the storage stability test showed that N-MC could still release 7.84 log CFU/g Bacillus subtilis after 28 days of storage at 4℃.In this study,a new product of Bacillus subtilis microcapsule was prepared,which provided a theoretical basis for the microencapsulation of Bacillus subtilis.
作者
张新博
郭宏磊
张峥
吕紫一
马宁
ZHANG Xinbo;GUO Honglei;ZHANG Zheng;LÜZiyi;MA Ning(College of Veterinary Medicine,Hebei Agricultural University,Baoding 071000,China)
出处
《食品工业科技》
北大核心
2026年第1期270-278,共9页
Science and Technology of Food Industry
基金
河北省重点研发计划项目(22326619D)。
关键词
枯草芽孢杆菌
纳米纤维素
微胶囊
工艺优化
稳定性
Bacillus subtilis
nanocellulose
microcapsule
process optimization
stability
