双歧杆菌复合微胶囊的工艺优化、表征及功能特性分析
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摘要
为提高动物双歧杆菌BB12(Bifidobacterium animalis subsp.lactis BB12)的稳定性,以香蕉皮水不溶性膳食纤维-海藻酸钠-卡拉胶复合材料为壁材制备双歧杆菌微胶囊。在单因素实验和爬坡实验的基础上,以包埋产率为响应值,应用Box-Behnken试验设计建立回归模型并进行方差分析。通过结构表征、模拟消化环境对微胶囊的特性进行综合评价。结果表明,制备双歧杆菌微胶囊的优化工艺条件为:香蕉皮水不溶性膳食纤维含量46.00%、海藻酸钠浓度2.70%、卡拉胶5.60%、低聚果糖2.60%、搅拌时间31.00 min,此条件下,微胶囊的包埋产率为73.02%。红外光谱分析表明,双歧杆菌包埋在复合壁材中,并形成微胶囊;扫描电镜显示微胶囊内部疏松多孔。制备的双歧杆菌微胶囊在模拟胃液、高胆汁盐溶液中均具有较好的耐受性。本研究为水不溶性膳食纤维和益生菌微胶囊的进一步开发利用奠定基础。
To improve the stability of Bifidobacterium animalis subsp.lactis BB12,Bifidobacterium microcapsules were prepared using water-insoluble dietary fiber in banana peel-sodium alginate-carrageenan composites as wall materials. Based on the single-factor experiment and hill-climbing test,embedded yield was used as the response value,and Box-Behnken test was used to establish a regression model for variance analysis.The characteristics of the microcapsules were evaluated by structural characterization and simulated digestion conditions. The results indicated that the optimized conditions for preparation of Bifidobacterium microcapsules were as follows: Content of water-insoluble dietary fiber in banana peel was 46.00%,concentration of sodium alginate was 2.70%,concentration of carrageenan was 5.60%,concentration of Fructo oligosaccharides was 2.60%,and stirring time was 31.00 min. The embedded yield under the optimized conditions was 73.02%. Infrared spectroscopy analysis showed that Bifidobacterium was embedded in the composite wall material and microcapsules were formed.In addition,the inside of the microcapsule was loose and porous,as observed under scanning electron microscopy. The prepared bifidobacterial microcapsules had good tolerance in the conditions of simulating gastric juice and high bile salt solution.This study laid the foundation for further development and utilization of water-insoluble dietary fiber and probiotic microcapsules.
To improve the stability of Bifidobacterium animalis subsp.lactis BB12,Bifidobacterium microcapsules were prepared using water-insoluble dietary fiber in banana peel-sodium alginate-carrageenan composites as wall materials. Based on the single-factor experiment and hill-climbing test,embedded yield was used as the response value,and Box-Behnken test was used to establish a regression model for variance analysis.The characteristics of the microcapsules were evaluated by structural characterization and simulated digestion conditions. The results indicated that the optimized conditions for preparation of Bifidobacterium microcapsules were as follows: Content of water-insoluble dietary fiber in banana peel was 46.00%,concentration of sodium alginate was 2.70%,concentration of carrageenan was 5.60%,concentration of Fructo oligosaccharides was 2.60%,and stirring time was 31.00 min. The embedded yield under the optimized conditions was 73.02%. Infrared spectroscopy analysis showed that Bifidobacterium was embedded in the composite wall material and microcapsules were formed.In addition,the inside of the microcapsule was loose and porous,as observed under scanning electron microscopy. The prepared bifidobacterial microcapsules had good tolerance in the conditions of simulating gastric juice and high bile salt solution.This study laid the foundation for further development and utilization of water-insoluble dietary fiber and probiotic microcapsules.
引文
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[3]Song H,Yu W,Gao M,et al.Microencapsulated probiotics using emulsification technique coupled with internal or externa gelation process[J].Carbohydr Polym,2013,96(1):181-189.
[4]Adhikari K,Mustapha A,Grun I U,et al.Viability o microencapsulated bifidobacteria in set yogurt during refrigerated storage[J].Journal of Dairy Science,2000,83(9):1946-1951.
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[15]肖仔君,陈惠音,杨汝德.嗜酸乳杆菌及其应用研究进展[J].广州食品工业科技,2003,19(增1):90-92.
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[17]周裔军,张玉苍,张德拉,等.超声辅助碱处理对卡拉胶影响的研究[J].食品科技,2016,41(3):91-94.
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[19]徐晶,刘欢,夏光辉,等.β-环糊精包埋柠檬醛微胶囊工艺优化及其缓释性能[J].食品科学,2014,35(14):82-86.
[20]谢清若,郑立文,凌新龙,等.响应面法优化微波辅助提取松针多糖工艺研究[J].食品科技,2010,35(12):201-205.
[21]马光路,吕建波,曹青.玉米秸秆中木质素、半纤维素和纤维素的组分分离研究[J].中国农业科技导报,2015,17(6):70-79.
[22]张艳荣,魏春光,崔海月,等.马铃薯膳食纤维的表征及物性分析[J].食品科学,2013,34(11):19-23.
[23]王碧,覃松,杨意,等.海藻酸钠-硫酸软骨素共混膜的结构及性能研究[J].化学研究与应用,2007,19(7):740-744.
[24]张雁飞,孟繁蓉,郭艺伟,等.食品包装用卡拉胶-甲基纤维素膜的制备及表征[J].食品科技,2017,42(11):62-66.
[25]李晓娣.大豆分离蛋白微胶囊的研制及其对乳酸菌保护效果评价[D].哈尔滨:黑龙江大学,2012:29-32.
[26]李萍,舒展,申晓霞,舒婷.超声波法制备八角茴香油-β-环糊精微胶囊及其表征分析[J].食品科学,2017,38(4):243-249.
[27]廖霞,杨小兰,李瑶,等.槲皮素微胶囊的贮藏稳定性及抗氧化活性[J].食品科学,2017,38(1):60-66.
[28]Kim W,Chung H,Shin I,et al.Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate[J].Carbohydrate Polymers,2008,71(4):566-573.
[29]李丹丹,金征宇,徐学明,等.菊糖-κ-卡拉胶-牛奶饮料的流变行为[J].食品与生物技术学报,2009,28(2):172-176.
[30]Wang Y,Funk M A,Garleb K A,et al.The effect of fiber source in enteral products on fecal weight,mineral balance,and growth rate in rats[J].Jpen Journal of Parenteral&Enteral Nutrition,1994,18(4):340-345.
[31]Roopa B S,Bhattacharya S.Alginate gels:I.Characterization of textural attributes[J].Journal of Food Engineering,2008,85(1):123-131.
[2]王潆雪.游离与微胶囊化益生菌对酸奶感官性质的影响[J].中国食物与营养,2011,17(3):32-35.
[3]Song H,Yu W,Gao M,et al.Microencapsulated probiotics using emulsification technique coupled with internal or externa gelation process[J].Carbohydr Polym,2013,96(1):181-189.
[4]Adhikari K,Mustapha A,Grun I U,et al.Viability o microencapsulated bifidobacteria in set yogurt during refrigerated storage[J].Journal of Dairy Science,2000,83(9):1946-1951.
[5]陈洪兴,房健,李朝霞.双歧杆菌微胶囊的研究[J].盐城工学院学报(自然科学版),2003,16(2):41-43.
[6]Mi Y,Su R,Fan D D,et al.Preparation of N,O-carboxymethyl chitosan coated alginate microcapsules and their application to Bifidobacterium longum BIOMA 5920[J].Mater Sc Eng C Mater Biol Appl,2013,33(5):3047-3053.
[7]曾凤泽,陈霞,邵玉宇,等.刍议益生菌微胶囊化壁材的分类及性质[J].中国乳品工业,2013,41(6):27-30.
[8]Wang Y,Funk M A,Garleb K A,et al.The effect of fiber source in enteral products on fecal weight,mineral balance,and growth rate in rats[J].Jpen Journal of Parenteral&Entera Nutrition,1994,18(4):340.
[9]Craig S A S,Holden J F,Khaled M Y.Determination o polydextrose as dietary fiber in foods[J].Journal of Aoac International,2000,83(4):1006-1012.
[10]张丰,李远,韦琴,等.香蕉皮不溶性膳食纤维提取工艺优化及其在面包中的应用研究[J].安徽农学通报,2016,22(6):136-138.
[11]王婷婷.内源乳化法制备干酪乳杆菌微胶囊及其在乳清发酵中应用[D].哈尔滨:东北农业大学,2016:13-15.
[12]Siaterlis A,Deepika G,Charalampopoulos D.Effect of culture medium and cryoprotectants on the growth and survival o probiotic lactobacilli during freeze drying[J].Letters in Applied Microbiology,2009,48(3):295-301.
[13]李宁.双歧杆菌微胶囊制备工艺及功能特性的研究[D].保定:河北农业大学,2007:14-15.
[14]冯超.植物乳杆菌微胶囊制备技术及其消化道耐受性研究[D].南昌:南昌大学,2012:51-53.
[15]肖仔君,陈惠音,杨汝德.嗜酸乳杆菌及其应用研究进展[J].广州食品工业科技,2003,19(增1):90-92.
[16]郝莹,王卫卫,马齐,等.冻干乳酸双歧杆菌微胶囊的制备及存活性能研究[J].食品科学,2009,30(9):163-167.
[17]周裔军,张玉苍,张德拉,等.超声辅助碱处理对卡拉胶影响的研究[J].食品科技,2016,41(3):91-94.
[18]宋雅娟.壳聚糖/黄原胶益生菌微胶囊制备及应用[D].西安:陕西科技大学,2015:20-22.
[19]徐晶,刘欢,夏光辉,等.β-环糊精包埋柠檬醛微胶囊工艺优化及其缓释性能[J].食品科学,2014,35(14):82-86.
[20]谢清若,郑立文,凌新龙,等.响应面法优化微波辅助提取松针多糖工艺研究[J].食品科技,2010,35(12):201-205.
[21]马光路,吕建波,曹青.玉米秸秆中木质素、半纤维素和纤维素的组分分离研究[J].中国农业科技导报,2015,17(6):70-79.
[22]张艳荣,魏春光,崔海月,等.马铃薯膳食纤维的表征及物性分析[J].食品科学,2013,34(11):19-23.
[23]王碧,覃松,杨意,等.海藻酸钠-硫酸软骨素共混膜的结构及性能研究[J].化学研究与应用,2007,19(7):740-744.
[24]张雁飞,孟繁蓉,郭艺伟,等.食品包装用卡拉胶-甲基纤维素膜的制备及表征[J].食品科技,2017,42(11):62-66.
[25]李晓娣.大豆分离蛋白微胶囊的研制及其对乳酸菌保护效果评价[D].哈尔滨:黑龙江大学,2012:29-32.
[26]李萍,舒展,申晓霞,舒婷.超声波法制备八角茴香油-β-环糊精微胶囊及其表征分析[J].食品科学,2017,38(4):243-249.
[27]廖霞,杨小兰,李瑶,等.槲皮素微胶囊的贮藏稳定性及抗氧化活性[J].食品科学,2017,38(1):60-66.
[28]Kim W,Chung H,Shin I,et al.Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate[J].Carbohydrate Polymers,2008,71(4):566-573.
[29]李丹丹,金征宇,徐学明,等.菊糖-κ-卡拉胶-牛奶饮料的流变行为[J].食品与生物技术学报,2009,28(2):172-176.
[30]Wang Y,Funk M A,Garleb K A,et al.The effect of fiber source in enteral products on fecal weight,mineral balance,and growth rate in rats[J].Jpen Journal of Parenteral&Enteral Nutrition,1994,18(4):340-345.
[31]Roopa B S,Bhattacharya S.Alginate gels:I.Characterization of textural attributes[J].Journal of Food Engineering,2008,85(1):123-131.