Preparation of new attapulgite probiotic emulsion

Authors

ZHAO Yuping, School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai’an, Jiangsu 223003, China
WANG Weijie, School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai’an, Jiangsu 223003, China
YANG Li, School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai’an, Jiangsu 223003, China

Abstract

Attapulgite clay, soy protein, vegetable oil and Tween 80 were used to prepare Lactobacillus emulsion. By comparing the encapsulation rate, the results of the water-in-oil type were better than those of the oil-in-water type. The best encapsulation rate of the water-in-oil emulsion was 92.31% by the optimal orthogonal experiments. The viable cell was 5.171×10¹⁰ CFU/mL, and the emulsification was 2.176. The cells in the emulsion in the artificial simulation gastric juice declined with the time increasing, then constantly released in the artificial simulation intestinal juice, and the cells reached the maximum at the sixth hours, then gradually decay. The emulsion can reduce the damage of gastrointestinal environment for Lactobacillus.

Publication Date

6-28-2015

First Page

16

Last Page

19

DOI

10.13652/j.issn.1003-5788.2015.03.004

Recommended Citation

Yuping, ZHAO; Weijie, WANG; and Li, YANG (2015) "Preparation of new attapulgite probiotic emulsion," Food and Machinery: Vol. 31: Iss. 3, Article 4.
DOI: 10.13652/j.issn.1003-5788.2015.03.004
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/4

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