摘要
为克服双歧杆菌不耐酸、不耐氧的缺点,本试验建立制备双歧杆菌微胶囊的方法。以海藻酸钠和氯化钙形成海藻酸钙水凝胶,再与壳聚糖复合形成聚电解质膜,通过单因素及Box-Behnken响应面试验优化制备双歧杆菌混凝胶微囊工艺,使用扫描电镜观察胶囊结构,并采用模拟胃液及肠液的独立影响实验和模拟连续消化道实验考察胶囊中双歧杆菌的释放特性及存活率,探究其稳定性。结果表明:离心菌体与1.5%海藻酸钠均匀混合,注射到1.2%氯化钙溶液中,再与0.5%壳聚糖固定化35 min最佳。此条件下胶囊形状完整,扫描电镜图显示微胶囊结构致密、具有较好的包埋性,胃肠释放实验证明胶囊具有肠溶胃不溶和缓释的载体特性,胶囊中的双歧杆菌在肠液中的存活率平均值为72.3%,经模拟消化道处理后的存活率为49.8%。此结果为双歧杆菌微胶囊化提供参考。
In order to improve the weakness of acid and oxygen intolerance,the method for the preparation of Bifidobacterium microcapsules was established.Calcium alginate hydrogel was formed by sodium alginate and calcium chloride,and then it combined with chitosan to form polyelectrolyte membrane.The preparation process of Bifidobacterium mixed gel microcapsule was optimized by single factor and Box-Behnke response surface test,and the structure of the microcapsule was observed by scanning electron microscopy,and the release characteristics and survival rate of Bifidobacterium in the microcapsule were investigated by simulated gastric juice and intestinal juice independent influence experiment and simulated human continuous digestive tract experiment.Results showed that the centrifuge Bifidobacterium was uniformly mixed with sodium alginate with a mass fraction of 1.5%,injected into calcium chloride solution with a mass fraction of 1.2%,and then immobilized with chitosan with a mass fraction of 0.5%for 35 min.Under these conditions,the appearance and shape of the capsules were intact,and scanning electron microscopy showed that the microcapsules had compact structure and good embedding performance.The gastrointestinal release experiment proved that the capsules had the characteristics of slow-release carrier that was dissolved in the intestinal tract and insoluble in the stomach.The average survival rate of Bifidobacterium in the capsules in intestinal fluid was 72.3%,and the average survival rate after simulated human digestive tract treatment was 49.8%.The results would provide a reference for microencapsulation of Bifidobacterium.
作者
叶贤江
曾恒
蔡为荣
胡晓珂
陈继承
YE Xian-jiang;ZENG Heng;CAI Wei-rong;HU Xiao-ke;CHEN Ji-cheng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;College of Biological and Chemical Engineering,Anhui Polytechnic University,Wuhu 241000,China;Yantai Institute of Coastal Zone Research,Chinese Academy of Sciences,Yantai 264000,China)
出处
《食品工业科技》
CAS
北大核心
2019年第20期146-153,共8页
Science and Technology of Food Industry
关键词
双歧杆菌
微胶囊
壁材
存活率
稳定性
Bifidobacterium
microcapsule
wall material
survival rate
stability
