食品科学2017，Vol.38Issue(14)：49-57,9.DOI:10.7506/spkx1002-6630-201714008
瑞士乳杆菌MG9-2微胶囊的制备工艺优化及其性能分析
Optimization of Preparation Process and Properties of Microcapsules Containing Lactobacillus helveticus MG9-2
摘要
Abstract
Lactobacillus helveticus MG9-2 was microencapsulated with milk protein as wall material by means of emulsification/internal gelation.The preparation process was optimized,and the effect of different calcium salts (CaCO3 and CaClz) as crosslinking agents on microencapsulation efficiency was investigated.The results showed that the optimal process parameters were as follows:stirring speed,800 r/rmin;water-to-oil ratio,1∶10;concentration of skim milk,0.35 g/mL;and concentration of calcium salt,1.5 mol/L.Under these conditions,the microencapsulation efficiency (ME) of viable cells with CaCO3 and CaCl2 were (78.4 ± 3.6)％ and (75.7 ± 4.9)％,respectively,with no significant difference being observed between them.Microcapsules prepared with CaCO3 were smaller in size than those prepared with CaCO3,exhibiting a more compact surface,and a more regular spherical shape and a narrower size distribution and displaying a better resistance to intestinal release and gastric acid.The findings demonstrated that microcapsules with improved properties could be prepared more simply using CaCO3 as crosslinking agent than CaCl2.关键词
微胶囊/瑞士乳杆菌MG9-2/CaCl2/CaCO3Key words
microencapsulation/Lactobacillus helveticus MG9-2/CaCl2/CaCO3分类
轻工纺织引用本文复制引用
宋娇娇,包秋华,王亚利,尚一娜,霍麒文,张晓宁,陈境,李明慧,王俊国..瑞士乳杆菌MG9-2微胶囊的制备工艺优化及其性能分析[J].食品科学,2017,38(14):49-57,9.基金项目
国家自然科学基金地区科学基金项目(31160315 （）
31660456) （）
国家自然科学基金青年科学基金项目(31301516) （31301516）
内蒙古自然科学基金项目(2015MS0306) （2015MS0306）
中国科学院西部之光人才培养项目 （）
