4种复合壁材对干酪乳杆菌包埋效果的影响

The encapsulation effect of four composite wall materials on Lactobacillus casei

研究4种复合壁材通过内源乳化法对干酪乳杆菌的包埋效果,及微胶囊化的干酪乳杆菌在模拟胃肠液中的存活情况。结果表明,当海藻酸钠质量分数为2%,海藻酸钠与乳清蛋白含量比11,油水体积比31,海藻酸钠与碳酸钙含量比31时,微胶囊的包埋率最高,为87.50%,且微胶囊形态成球形;以明胶与海藻酸钠做复合壁材时,微胶囊粒度最小,为89.88μm;在模拟胃液中处理2h时,以大豆分离蛋白为复合壁材制得的微胶囊干酪乳杆菌存活率最高,为90.39%;以酪蛋白为复合壁材制得的微胶囊在模拟肠液中肠溶性最好,菌体在30min时基本得到释放。由于蛋白质复合壁材制得的微胶囊安全可食用,包埋效果好,因此可广泛应用于食品加工中。

The survival of Lactobacillus casei was investigated through four kinds of composite wall materials by internal emulsification method followed in simulated gastric and intestinal juice.The results suggested that the microencapsulated L.casei was prepared by using 2% of alginate,with the ratio of alginate to whey protein content 11,the quality of oil to water volume 31,alginate to calcium carbonate content 31,and the maximum embedding rate of microcapsules was 87.50% with the global microcapsules.Taking gelatin and alginate as composite wall material,the minimum particle size of microcapsule was 89.88μm.When soy protein isolates and alginate were used as composite wall material,the survival rate of microencapsulated L.casei in simulated gastric juice was around90.39% after 2 h.When using casein and alginate as composite wall material,the microcapsule had good intestinal soluble,and microencapsulated L.casei was basically released after 30 min.Because the microcapsule used protein as composite wall material was safe to eat and has good embedding effect,it could be widely used in food processing.