海藻酸钠-乳清蛋白复合益生菌微胶囊的构建及性能评价

将两歧双歧杆菌包埋在海藻酸钠和乳清蛋白中制成微胶囊,探索影响制备益生菌微胶囊的因素,通过正交实验确定最佳的工艺参数及条件,并对益生菌微胶囊的耐酸、肠溶性等特性展开研究。制备微胶囊的最佳工艺参数:海藻酸钠浓度为3%,乳清蛋白浓度为10%,氯化钙浓度为2%,搅拌速度800r/min。此条件下包埋率达到(78.0±2.0)%。经人工胃液处理后菌体存活率≥70%,在模拟肠液中60min后能够完全释放出来,可显著提高两歧双歧杆菌在模拟消化液处理后或在4℃储藏期内的存活率。本研究为益生菌微胶囊的进一步开发利用奠定基础。

Construction and performance evaluation of sodium alginate whey protein composite probiotics microcapsules

Bifidobacterium was embedded in sodium alginate and whey protein to prepare microcapsules,and the factors affecting the preparation of probiotics microcapsules were explored.The optimum technological parameters and conditions were determined by orthogonal experiment,and the acid resistance and intestinal solubility of probiotics microcapsules were studied.The optimum technological parameters for the preparation of microcapsules were as follows:sodium alginate concentration 3%,whey protein concentration 10%,calcium chloride concentration 2%.The stirring speed is 800r/min,and the embedding rate is(78.0±2.0)%under this condition.After artificial gastric juice treatment,the survival rate of bacteria was≥70%,and 60min could be completely released after simulated intestinal juice treatment,which could significantly improve the survival rate of Bifidobacterium bifidum after simulated digestive juice treatment or during storage at 4℃.This study laid a foundation for the further development and utilization of probiotics microcapsules.