摘要
以菌种冻干后存活率为指标,研究糖类、蛋白质类、多元醇类对鼠李糖乳杆菌的冻干保护作用。实验结果表明,在脱脂乳、甘油、海藻糖、蔗糖、葡萄糖、乳糖、糊精、抗坏血酸、谷氨酸钠、麦芽糖10种物质中保护效果较好的物质分别为脱脂乳、海藻糖、甘油。将它们确定为单因素进行响应面分析,响应面优化结果为:脱脂乳11.12%、海藻糖4.87、甘油2.96%。菌种冻干后的细胞成活率能达到96.48%±1.27%,与理论预测值接近。
Freeze-dried protective effect of carbohydrates, proteins and polyols on Lactobacillus rhamnosus were studied with freeze-dried bacteria survival as an index. The results shows that skim milk, trehalose, glycerin achieve better performance in ten materials such as: skim milk, glycerin, trehalose, sucrose, glucose, lactose, dextrin, ascorbic acid, sodium glutamate, maltose. So we identify these three as single factors using response surface analysis. The results are as follows: 11.12% skimmed milk, trehalose 4.87, glycerol 2.96%. The cell survival rate can reach 96.48% ?1.27%. After freeze-dried treatment closing with the theoretical prediction value.
出处
《食品科技》
CAS
北大核心
2011年第5期8-12,17,共6页
Food Science and Technology
基金
教育部留学回国人员创业基金项目
食品科学与技术国家重点实验室自由探索课题(SKLF-TS-200920)
关键词
鼠李糖乳杆菌
冻干保护剂
配方优化
L.rhamnosus
freeze drying protective agent
formula optimization