[1]徐鹏翔,吴彩娥*,范龚健,等.银杏蛋白-海藻酸钠制备包埋植物乳杆菌微胶囊及其性能研究[J].林业工程学报,2019,4(05):70-77.[doi:10.13360/j.issn.2096-1359.2019.05.010]
 XU Pengxiang,WU Caie*,FAN Gongjian,et al.Preparation and characteristic evaluation of Lactobacillus plantarum microcapsules developed with the ginkgo seed protein and sodium alginate[J].Journal of Forestry Engineering,2019,4(05):70-77.[doi:10.13360/j.issn.2096-1359.2019.05.010]
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银杏蛋白-海藻酸钠制备包埋植物乳杆菌微胶囊及其性能研究()
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《林业工程学报》[ISSN:1001-8081/CN:32-1160/S]

卷:
4
期数:
2019年05期
页码:
70-77
栏目:
林产化学加工
出版日期:
2019-09-16

文章信息/Info

Title:
Preparation and characteristic evaluation of Lactobacillus plantarum microcapsules developed with the ginkgo seed protein and sodium alginate
文章编号:
2096-1359(2019)05-0070-08
作者:
徐鹏翔1吴彩娥12*范龚健12张灿1高笑全1边翼博1陈双双1
1.南京林业大学轻工与食品学院,南京 210037; 2.南京林业大学南方现代林业协同创新中心,南京 210037
Author(s):
XU Pengxiang1 WU Caie12* FAN Gongjian12 ZHANG Can1 GAO Xiaoquan1 BIAN Yibo1 CHEN Shuangshuang1
1.College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; 2.Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
关键词:
银杏蛋白 微胶囊 植物乳杆菌 挤压法
Keywords:
ginkgo protein microcapsules Lactobacillus plantarum extrusion method
分类号:
Q81
DOI:
10.13360/j.issn.2096-1359.2019.05.010
文献标志码:
A
摘要:
植物乳杆菌作为一种益生菌,当人体食用足够量时,可以有益身体的健康。近年来,越来越多的益生菌已被作为辅料添加至食品中,但添加的益生菌在食品加工过程中易高温失活或者在人体胃肠道酸性环境下存活率显著降低。因此,为了提高益生菌在人体胃肠道内和贮藏期间的稳定性,以银杏蛋白和海藻酸钠为复合壁材,采用挤压法制备植物乳杆菌(Lactobacillus plantarum)微胶囊,得到包埋率高的微胶囊产品。通过单因素试验,考察了复合壁材质量浓度、菌液与壁材比例、CaCl2质量浓度、固化时间等对植物乳杆菌包埋效果的影响。在单因素试验的基础上,采用正交试验确定了制备微胶囊的最佳工艺参数。结果表明,植物乳杆菌微胶囊的最佳制备工艺如下:壁材质量分数为2.5%,菌液与壁材体积比为1:2,CaCl2质量分数为5%,固化时间为20 min时,植物乳杆菌微胶囊的包埋率最高,可达86.33%。植物乳杆菌微胶囊在模拟胃液中具有较好的耐受性,肠溶性也较好,并且适宜在低温下贮藏。上述结果表明银杏蛋白-海藻酸钠复合壁材可以大大地提高植物乳杆菌微胶囊产品的稳定性。
Abstract:
As a kind of probiotic bacteria, Lactobacillus plantarum can be beneficial to the human body when it is eaten in sufficient quantities.In recent years, more and more probiotics have been added to foods as excipients.However, the survival rate of probiotics in food can significantly reduce during the food production and through the harsh gastrointestinal environment of the human body.In order to improve the stability of probiotics in human intestine and during processing and storage, and obtain the microencapsulated products with high embedding rate, the ginkgo protein and sodium alginate were used as the composite wall materials to prepare Lactobacillus plantarum microcapsules by the extrusion method.The effects of the composite wall material concentration, ratio of bacteria liquid to wall material, CaCl2 concentration, and curing time on the embedding consequence of Lactobacillus plantarum were investigated by the ANOVA single factor tests.Based on these theories, an orthogonal test was designed to determine the best process parameters for the preparation of microcapsules.The results showed that the optimum preparation process of the ginkgo seed protein and sodium alginate microencapsulated Lactobacillus plantarum was that the wall material concentration of 2.5%, bacterial liquid to wall material ratio of 1:2, CaCl2 concentration of 5%, curing time of 20 min, resulting in the embedding rate of 86.33%.The microcapsules were well tolerated in simulated gastric fluids, have good enteric solubility, and were suitable for the low temperature storage.Therefore, the ginkgo protein was a good wall material for Lactobacillus plantarum microcapsules and could improve the stability of the microcapsule product.

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备注/Memo

备注/Memo:
收稿日期:2018-11-14 修回日期:2019-05-30
基金项目:江苏省重点研发计划(BE2015315); 江苏高校优势学科建设工程资助项目(PAPD)。
作者简介:徐鹏翔,男,研究方向为食品加工及野生植物资源利用。通信作者:吴彩娥,女,教授。E-mail:wucaie@njfu.edu.cn
更新日期/Last Update: 2019-09-10