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食品研究与开发:2022,43(14):173-178
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响应面法优化双层包埋格氏乳杆菌微胶囊制备工艺
(吉林农业大学食品科学与工程学院,吉林 长春 130118)
Optimization of Preparation Process of Double-layer Encapsulated Lactobacillus gasseri Microcapsules by Response Surface Methodology
(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)
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投稿时间:2021-10-14    
中文摘要: 为提高格氏乳杆菌的包埋率,增强菌体在人体内的定殖能力。该文利用响应面试验对双层包埋格氏乳杆菌微胶囊的制备工艺进行优化。确定最佳工艺条件为成膜时间15 min、壳聚糖浓度0.6%、pH5.2。制得双层包埋格氏乳杆菌微胶囊包埋率76.52%。经工艺优化后制得的微胶囊对人体酸环境耐受性明显增大,在人工肠液中1.0 h~1.5 h内释放完毕,贮藏稳定性显著提高。
Abstract:This study aims to improve the encapsulation rate of Lactobacillus gasseri and enhance the colonization of the bacteria in human body.To be specific,the preparation process of the double-layer encapsulated L.gasseri microcapsules was optimized by response surface methodology.It was determined that the optimal preparation conditions were as follows:film formation time of 15 min,chitosan concentration of 0.6% ,and pH5.2.Under the optimal conditions,the encapsulation rate of L.gasseri was up to 76.52%.The yielded microcapsules were significantly more tolerant to the acid environment in human body,and all the bacterial cells were released in the simulated intestinal fluid within 1.0 h-1.5 h.Moreover,the storage stability of the microcapsules was significantly improved.
文章编号:202214022     中图分类号:    文献标志码:
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