内源乳化法制备干酪乳杆菌微胶囊

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3h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.%To improve the probiotic Lactobacillus casei KLDS 1.0301 resistance to adverse environment,the internal emulsification method is adopted,the strain of the embedding in the sodium alginate and whey protein in composite wall made of microcapsule preparation.Through the response surface optimization experiment optimize the microcapsule embedding process parameters,and through the artificial stomach intestinal juice tolerance analysis of microcapsules.Experimental results show that the best preparation technology of microcapsule are as follows:sodium alginate 1.93％,sodium alginate and whey protein concentrate 80 rado 1:1,the quality of water and oil volume ratio 1:2.7,calcium carbonate and sodium alginate mass ratio of 1:2.18,the embedding rate was 93.51％.Lactobacillus casei microcapsules in simulated in artificial gastric juice processing 3 h after the number of living bacterium down two of value,and without the embedding of Lactobacillus casei under the condition of same number of living bacterium fell four to numerical values.Lactobacillus casel microcapsules in the artificial intestinal juice processing,after 60 min basic remains the same number of living bacterium,showed that lactobacillus casei microcapsule has good intestinal soluble.The embedding of the microcapsules with Thermophilic streptococcus KLDS 3.0501 and Bulgaria Subspedes ATCC 11842 in the base of whey powder mixed fermentation,found that the embedding of Lactobacillus casei good can also produce acid during fermentation,and have little impact on produce acid.