Abstract
The survival of Lactobacillus casei was investigated through four kinds of composite wall materials by internal emulsification method followed in simulated gastric and intestinal juice. The results suggested that the microencapsulated L. casei was prepared by using 2% of alginate, with the ratio of alginate to whey protein content 11, the quality of oil to water volume 31, alginate to calcium carbonate content 31, and the maximum embedding rate of microcapsules was 87.50% with the global microcapsules. Taking gelatin and alginate as composite wall material, the minimum particle size of microcapsule was 89.88 μm. When soy protein isolates and alginate were used as composite wall material, the survival rate of microencapsulated L. casei in simulated gastric juice was around 90.39% after 2 h. When using casein and alginate as composite wall material, the microcapsule had good intestinal soluble, and microencapsulated L. casei was basically released after 30 min. Because the microcapsule used protein as composite wall material was safe to eat and has good embedding effect, it could be widely used in food processing.
Publication Date
4-28-2018
First Page
201
Last Page
205
DOI
10.13652/j.issn.1003-5788.2018.04.040
Recommended Citation
Xuelian, JING; Yue, ZENG; Xiaoqin, YIN; Xuyue, LAN; Huilin, LI; and Shujuan, CHEN
(2018)
"The encapsulation effect of four composite wall materials on Lactobacillus casei,"
Food and Machinery: Vol. 34:
Iss.
4, Article 40.
DOI: 10.13652/j.issn.1003-5788.2018.04.040
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/40
References
[1] 曹瑞博, 汪建明. 干酪乳杆菌的功能性研究及其应用[J]. 中国食品添加剂, 2009(S1): 169-172.
[2] SANDERS M E, GUARNER F, GUERRANT R, et al. An update on the use and investigation of probiotics in health and disease[J]. Gut, 2013, 62(5): 787-796.
[3] SHINH S, LEE J H, PESTKA J J, et al. Viability of bifidobacteria in commercial dairy products during refrigerate[J]. Journal of Food Protection, 2000, 63(3): 327-331.
[4] ZOU Qiang, LIU Xiao-ming, ZHAO Jian-xin, et al. Microencapsulation of Bifidobacterrium bifidum F-35 in whey protein-based microcapsules by transglutaminase-induced gelation[J]. Journal of Food Science, 2012, 77(5): 270-277.
[5] PIMENTELGONZALEZ D J, CAMPOSMONTIEL R G, LOBATOCALLEROS C, et al. Encapsulation of lactobacillus rhamnosus in double emulsion formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions[J]. Food Research International, 2009, 42(2): 292-297.
[6] 邹盈, 魏敏, 谢琪, 等. 副干酪乳杆菌海藻酸钠微胶囊包埋工艺[J]. 食品与机械, 2015, 31(2): 227-231.
[7] 蔡茜彤, 段小明, 冯叙桥, 等. 微胶囊技术及其在食品添加剂中的应用与展望[J]. 食品与机械, 2014, 30(4): 247-251, 270.
[8] 张韻慧, 任斯嘉, 胡文文, 等. 喷雾干燥技术对食品微胶囊性质影响的研究进展[J]. 食品与机械, 2013, 29(2): 214-217.
[9] 张慧娟, 郝一铭, 王静, 等. 微生物包埋技术的研究进展[J]. 食品工业科技, 2016, 37(1): 381-386.
[10] 邹强, 袁鹏, 刘小鸣, 等. 不同蛋白质包埋壁材对益生菌在人体模拟胃液中的保护效果[J]. 食品工业科技, 2012, 33(13): 60-63.
[11] 邹强, 梁华忠, 龚春雪, 等. 海藻酸钠和乳清蛋白作为益生菌包埋壁材的比较[J]. 食品科学, 2014, 35(15): 207-211.
[12] 何荣军, 杨爽, 孙培龙, 等. 海藻酸钠/壳聚糖微胶囊的制备及其应用研究进展[J]. 食品与机械, 2010, 26(2): 166-169, 173.
[13] 张国芳, 王婷婷, 刘丽波, 等. 内源乳化法制备干酪乳杆菌微胶囊[J]. 中国乳品工业, 2017, 45(3): 15-20.
[14] 金桩, 彭健, 胡新文, 等. 干酪乳杆菌LC-03的培养条件优化研究[J]. 中国畜牧兽医, 2010, 37(6): 223-226.
[15] FRITZENFREIRE C B, PRUDENCIO E S, PINTO S S, et al. Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments[J]. LWT-Food Science and Technology, 2012, 50(1): 39-44.
[16] ANNAN N T, BORZA A D, HANSEN L T. Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions[J]. Food research international, 2008, 4: 184-193.