饲料研究2025，Vol.48Issue(2)：127-133,7.DOI:10.13557/j.cnki.issn1002-2813.2025.02.023
柑橘纤维素-柑橘果胶复合乳酸菌微胶囊的制备及其性能研究
Study on preparation and properties of citrus cellulose-citrus pectin composite lactic acid bacteria microcapsules
摘要
Abstract
The study aimed to enhance the stress resistance of Lactiplantibacillum plantarum and improve its survival rate after gastrointestinal passage.The experiment used citrus cellulose and citrus pectin as raw materials to encapsulate Lactiplantibacillus plantarum B5(L.plantarum B5)to construct composite probiotic microcapsules,and the microcapsules were comprehensively evaluated through the measurement of encapsulation rate,structural characterization,controlled-release test,bile-salt resistance and storage stability test.The results showed that the microcapsules show excellent encapsulation of L.plantarum B5,with the highest encapsulation rate of 95.82%when the ratio of citrus cellulose and citrus pectin was 1∶3(CL13 microcapsules).Fourier infrared spectrograms show that carboxyl groups in cellulose and pectin form microcapsules by bridging coordination with calcium ions.Scanning electron microscopy images demonstrate the successful encapsulation of the bacterium in the interior and on the surface of the microcapsules.All microcapsules possess excellent controlled release properties,and CL13 microcapsules show significantly higher controlled release than the other formulations(P＜0.05),with a release rate of 90.28%in simulated intestinal fluid.Microcapsules could significantly increase the survival of L.plantarum B5 in bile salts and at low temperatures(P＜0.05),and microcapsules are well stabilized.The study indicates that citrus cellulose-citrus pectin microcapsules are effective in protecting L.plantarum B5 from reaching the intestinal tract,allowing them to maximize their beneficial effects in the host.关键词
植物乳植杆菌/柑橘纤维素/柑橘果胶/包埋率/控释性能Key words
Lactiplantibacillum plantarum/citrus cellulose/citrus pectin/embedding rate/controlled release performance分类
畜牧业引用本文复制引用
王少杨,李子院,陈红联,覃黎娜,姜铁民,李海云,蒋季岑..柑橘纤维素-柑橘果胶复合乳酸菌微胶囊的制备及其性能研究[J].饲料研究,2025,48(2):127-133,7.基金项目
中央引导地方科技发展专项资金(项目编号:桂科ZY22096025) （项目编号:桂科ZY22096025）
桂林市创新平台和人才计划(项目编号:20220124-4) （项目编号:20220124-4）
