保加利亚乳杆菌微胶囊的制备及特性研究

Preparation and Characterization of Microcapsule Lactobacillus bulgaricus

摘要: 为克服保加利亚乳杆菌不耐酸的缺点,建立制备保加利亚乳杆菌微胶囊的方法。本研究以海藻酸钠和壳聚糖复合包埋保加利亚乳杆菌,通过单因素实验和正交试验,确定了制备微胶囊的最佳工艺条件为:海藻酸钠浓度为3%、壳聚糖浓度为1.5%、氯化钙浓度为2%、120 min固化时间,微胶囊的包埋率为78.96%。该工艺条件下的保加利亚乳杆菌微胶囊具有良好的耐酸性和肠溶性。在人工胃液中,微胶囊在120 min,保持完好;而在人工肠液中,微胶囊60 min完全崩解。

Abstract: To overcome the acid resistance of Lactobacillus bulgaricus,a method of preparing Lactobacillus bulgaricus microcapsules was established. In this study,sodium alginate and chitosan were used to embed and chitosan Lactobacillus bulgaricus. Through single factor test and orthogonal test,the optimum conditions for the preparation of microcapsules were determined as follows:sodium alginate concentration 3%,chitosan concentration 1.5%,calcium chloride concentration 2%,120 min curing time,and the entrapment rate of microcapsules was 78.96%.Under these condition,Lactobacillus bulgaricus microcapsules had good acid resistance and enteric solubility. In the artificial gastric juice,the microcapsules remained intact at 120 min,while in the artificial intestinal,the microcapsules completely disintegrated at 60 min.