响应面法优化保加利亚乳杆菌微胶囊制备工艺

为增强保加利亚乳杆菌（Lactobacillus bulgaricus）的抗逆性，提高其在产品中的存活率，该研究采用内源乳化法制备保加利亚 乳杆菌微胶囊，并通过单因素试验和响应面试验对其制备工艺进行优化。结果表明，最佳微胶囊制备工艺参数为海藻酸钠质量分数2%， 复合壁材海藻酸钠与果胶质量比1∶1，水相油相体积比1∶2.5，交联剂碳酸钙与海藻酸钠质量比1:2，乳化剂Span-80体积分数1.5%，搅拌 速率400 r/min。在此优化条件下，利亚乳杆菌微胶囊包埋率达到91.8%。

Optimization of Lactobacillus bulgaricus microencapsulation preparation process by response surface methodology

To strengthen the resistance and enhance the survival rate of Lactobacillus bulgaricus in the products, L. bulgaricus microcapsule was pre- pared by internal emulsification. The preparation process of microcapsules was optimized by single factor and response surface experiments. The results showed that the optimal preparation process parameters were determined as follows: the mass fraction of sodium alginate 2%, the mass ratio of wall materials sodium alginate and pectin 1∶1, the volume ratio of water and oil 1∶2.5, the mass ratio of calcium carbonate (crosslinking agent) and sodium alginate 1∶2, Span-80 (emulsifier) volume fraction 1.5%, stirring speed 400 r/min. Under the optimal conditions, the encapsulation efficiency of L. bulgaricus microcapsules was 91.8%.