中国食物与营养2025，Vol.31Issue(12)：9-16,8.
基于豌豆分离蛋白形成W1/O/W2乳液运载益生菌的体外消化特性研究
Study on in Vitro Digestion Characteristics of Probiotics Carried by W1/O/W2 Emulsion Formed from Pea Protein Isolate
摘要
Abstract
[Objective]To study beneficial effects of W1/O/W2 emulsion encapsulated bacteria on probiotics in simulated in vitro digestion based on pea protein isolate(PPI).[Method]Lactobacillus planplanum was encapsulated in the internal aqueous phase of W1/O/W2 emulsion,and the effects of different concentrations of PPI(1%,2%,4%,6%,8%)on the particle size,stability,microstructure and encapsulation efficiency of W1/O/W2 emulsion were studied.The changes in the activity of the Lactobacillus planplanum during gastrointestinal digestion were verified by in vitro static simulation of the digestion process.[Result]The W1/O/W2 emulsion formed by 4%PPI had the smallest particle size(5.91 μm),no stratification phenomenon for 14 days,the best encapsulation efficiency(52.65%),and the survival rate of bacteria reached 74.11%in simulated in vitro diges-tion.However,there was no significant difference in bacterial survival rate between Lactobacillus plantarum suspension mixed with PPI at 8%and the double emulsion formed by 4%PPI.[Conclusion]The W1/O/W2 emul-sion formed by PPI is one of the key factors for protecting probiotics against digestive damage in addition to its encapsulation effect.关键词
豌豆分离蛋白/W1/O/W2乳液/植物乳杆菌/体外模拟胃肠道消化Key words
pea protein isolate(PPI)/W1/O/W2 emulsion/Lactobacillus plantarum/in vitro simulation of gastrointestinal digestion引用本文复制引用
ZHANG Chao,ZHANG Nan,LI Lingfei,FU Xiaoping,LIU Wei..基于豌豆分离蛋白形成W1/O/W2乳液运载益生菌的体外消化特性研究[J].中国食物与营养,2025,31(12):9-16,8.基金项目
山东省重点研发计划(项目编号:2018YYSP010) （项目编号:2018YYSP010）
中央指导性地方科技发展专项资金(项目编号:YDZX2022151). （项目编号:YDZX2022151）
