该研究以MRS、蓝莓、乳清蛋白为乳酸菌的培养基,发酵后再添加不同保护剂,探索喷雾干燥过程对不同培养基培养的菌体活力的影响。结果显示,蓝莓乳清蛋白混合培养液可以促进植物乳植杆菌67和副干酪乳酪杆菌grx701的生长,比MRS培养基发酵样的活菌数多5×108 CFU/mL。当蓝莓乳清蛋白混合发酵样加入保护剂(脱脂乳粉12%、谷氨酸钠1.5%、海藻糖4%、甘油4%,均为质量分数),进口温度为120 ℃,出口温度60 ℃时,其保护效果好,乳酸菌存活率为91%。进口温度为150 ℃ 和180 ℃时,活菌数也可以达到107 CFU/mL。进口温度为150 ℃时,蓝莓乳清蛋白混合发酵菌粉颗粒的分散性比120 ℃和180 ℃好,表面光滑。红外光谱显示蓝莓乳清蛋白发酵过程中菌体与乳清蛋白和蓝莓多酚之间的相互作用提高了菌体的耐热能力。
The MRS, blueberry and whey protein were used as the medium of lactic acid bacteria.The different protective agents were added after fermentation to explore the effects of spray drying process on the survival rate of bacteria cultured in different medium.The results showed that the mixed culture medium of blueberry whey protein could promote the growth of Lactiplantibacillus plantarum 67 and Lacticaseibacillus paracasei grx701, and the number of viable bacteria was 5×108 CFU/mL which was higher than that of MRS Medium.Blueberry whey protein mixed fermentation sample plus protective agent which was skim milk powder 12%, sodium glutamate 1.5%, trehalose 4%, glycerin 4%.The protection effect on lactic acid bacteria is good, which the survival rate is 91% at the inlet temperature of 120 ℃ and outlet temperature of 60 ℃.At the inlet temperature of 150 ℃ and 180 ℃, the number of viable bacteria can also reach 107 CFU/mL.When the inlet temperature was 150 ℃, the dispersion of blueberry whey protein mixed fermentation powder was better than 120 ℃ and 180 ℃.The bacterial powder surface was smooth.The infrared spectrum showed that the heat resistance of the bacteria was improved by the interaction between the bacteria, whey protein and anthocyanin of blueberry during the fermentation of blueberry mixed whey protein.
[1] YANG H, HUANG P, HAO L Y, et al.Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation[J].Food Microbiology, 2023, 112:104239.
[2] ZHU Z, LUAN C G, ZHANG H X, et al. Effects of spray drying on Lactobacillus plantarum Bm-1 viability, resistance to simulated gastrointestinal digestion, and storage stability[J].Drying Technology, 2016, 34 (2):177-184.
[3] PERDANA J, FOX M B, CHEN S W, et al.Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1[J].Food Research International, 2014, 56:9-17.
[4] ANANTA E, VOLKERT M, KNORR D.Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG[J].International Dairy Journal, 2005, 15(4):399-409.
[5] LEE J, KALETUNÇ G.Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantarum by differential scanning calorimetry[J].Applied and Environmental Microbiology, 2002, 68(11):5379-5386.
[6] BIELECKA M, MAJKOWSKA A.Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder[J].Food /Nahrung, 2000, 44(4):257-260.
[7] JIANG X Y, SHEKARFOROUSH E, MUHAMMED M K, et al.Probing surface properties of lactic acid bacteria - Comparative modification by anhydride and aldehyde grafting[J].Surfaces and Interfaces, 2023, 38:102848.
[8] 黄先敏. 天麻速溶茶的工艺流程及配方研究[J].昭通学院学报, 2022, 44(5):49-51.
HUANG X M.The study on the technological process and formula of Gastrodia elata BL instant tea[J].Journal of Zhaotong University, 2022, 44(5):49-51.
[9] 刘斌. 喷雾干燥过程中益生菌菌活变化与细胞膜损伤历程研究[D].苏州:苏州大学, 2017.
LIU B.Study on the changes of probiotic bacteria activity and the process of cell membrane damage during spray drying[D].Suzhou:Soochow University, 2017.
[10] 盛琪, 佴逸凡, 赵伟, 等.乳状液粒径对微胶囊储藏稳定性的影响[J].食品研究与开发, 2023, 44 (9):91-96.
SHENG Q, MI Y F, ZHAO W, et al.Effect of emulsion particle size on storage stability of microcapsules[J].Food Research and Development, 2023, 44 (9):91-96.
[11] 张瑞华, 刘鹭, 逄晓阳, 等.喷雾干燥温度对酪蛋白胶束粉理化性质及微观结构的影响[J].中国食品学报, 2019, 19(10):126-132.
ZHANG R H, LIU L, PANG X Y, et al.Effect of spray drying temperature on the physicochemical properties and microstructure of micellar casein powder[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(10):126-132.
[12] WANG W Q, ZHANG J L, YU Q, et al.Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation[J].RSC Advances, 2021, 11(42):26291-26302.
[13] JIANG J Y, MA C, SONG X N, et al.Spray drying co-encapsulation of lactic acid bacteria and lipids:A review[J].Trends in Food Science & Technology, 2022, 129:134-143.
[14] WANG N, FU N, CHEN X D.The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying:A review[J].Current Opinion in Food Science, 2022, 44:100807.
[15] WANG W Q, SHENG H B, ZHOU J Y, et al.The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction[J].International Dairy Journal, 2021, 113:104896.
[16] WANG W Q, YUAN P P, ZHOU J Y, et al.Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction[J].Journal of Food Science, 2021, 86(4):1228-1242.
