摘要
益生菌产品应在产品货架期内保持一定的活菌数,至少需要保证高于对人体有益的数量。但益生菌在食品制品特别是在发酵乳制品中以及在宿主肠道中存活能力和稳定性较差,因此,近年开发了微胶囊技术以解决益生菌在胃肠道内的传递和在食品基质中的稳定性。文章概述了各种微胶囊乳酸菌的技术,微胶囊材料(如蛋白质、多糖和植物胶)及微胶囊益生菌在不同食品系统中的应用。对于微胶囊益生菌,其在食品加工环节和通过人体的胃肠屏障保持有效益生菌的存活量将会成为新的研究方向。
Probiotic products should contain and maintain viable cells during the product shelf life to benefit to health. Due to their generally poor viability and stability in food products as well as in the host gastrointestinal tract, kinds of microencapsulation techniques for probiotics have been developed to overcome these issues in recent years. The review describes kinds of encapsulation techniques used to encapsulate probiotics, various supporting or encapsulating materials such as protein, polysaccharide and gum, the application of encapsulated probiotics in food systems is also discussed. More research work on the further improving the stability of the probiotics in food products and in vivo is required.
出处
《食品科技》
CAS
北大核心
2014年第7期31-36,共6页
Food Science and Technology
关键词
微胶囊
益生菌
壁材
食品系统
体内
microencapsulation
probiotics
wall material
food system
in vivo
