该文采用喷雾干燥技术,以乳清蛋白、海藻糖混合物为壁材,研究了制备工艺条件对益生菌-槲皮素微胶囊的影响并对其耐消化性能进行评价。以益生菌存活率、槲皮素包埋率与得率、水分含量和水分活度作为评价指标,首先通过单因素试验研究各因素水平对制备微胶囊的影响,然后应用正交试验确定制备微胶囊的最佳工艺参数为:槲皮素添加量0.02 g/L,乳清蛋白质量浓度90 g/L,海藻糖质量浓度30 g/L,菌悬液与保护剂体积比为1∶3。此条件下微胶囊的益生菌存活率为26.19%、槲皮素包埋率为82.03%、槲皮素得率为72.16%,水分含量<6%,水分活度值<0.06,显示出良好的贮藏稳定性。经体外模拟胃肠道消化后,微胶囊中益生菌的活细胞数仅降低1.53 lg CFU/mL,这说明所制备的微胶囊对益生菌的胃肠液消化耐受性具有较好的提升作用。该研究将为益生菌和活性物质微胶囊的制备提供理论依据。
This study investigated the effect of crucial factor on the preparation of probiotic-quercetin microcapsules and discussed its digestion resistance using whey protein isolates and trehalose as wall materials by spray drying.During optimisation process, the probiotic survival rate, embedding rate and yield of quercetin, moisture content and water activity were selected as evaluation indicators.After understanding the impact of vital processing factors on the preparation of the microcapsules by a single factor experiment, an orthogonal experiment design was further used to optimize preparation conditions, which were quercetin amount of 0.02 g/L, whey protein concentration of 90 g/L, trehalose concentration of 30 g/L, and the ratio of bacterial suspension to protectant volume of 1:3.The probiotic survival rate, quercetin embedding rate, quercetin yield, moisture content and water activity of the microcapsules fabricated at the optimum condition were 26.19%, 82.03%, 72.16%,<6% and<0.06, respectively, exhibiting excellent storability.The viable count of the probiotic was reduced by only 1.53 lg CFU/mL after in vitro simulated gastrointestinal digestion, suggesting the prepared microcapsules improved the digestion resistance of the probiotic.This project will shed a light on the preparation of probiotic-activated ingredient microcapsules.
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