副干酪乳酪杆菌在食品领域的应用日益广泛,但其在液态培养中运输与贮存稳定性差,不利于商业化应用。该研究以副干酪乳酪杆菌F50为研究对象,采用挤压法制备微胶囊,重点优化壁材复配体系及保护剂配方以提高菌体存活率。并进行刺激生物膜产量实验。通过扫描电镜、激光粒度分析仪和差示扫描量热仪等设备进行表征。结果表明,通过复配海藻酸钠、果胶和卡拉胶(质量比为2:1:1)构建三元壁材,结合50 g/L脱脂乳粉、海藻糖和乳糖作为保护剂,可以显著提高菌种存活率,其中果胶可以刺激菌体生物膜形成,卡拉胶的引入提高了体系的黏度。该复配壁材微胶囊表面光滑无缺陷,且粒径分布均一(平均zeta电位-31.8 mV,多分散指数<0.26)。红外光谱与差示扫描量热进一步验证,复配体系通过静电交联形成均一结构,实现了低温抗冰晶损伤。该研究优化了壁材配比和保护剂组合,显著提高了副干酪乳酪杆菌微胶囊的稳定性,为功能性食品和医药领域益生菌制剂的工业化生产提供了一定的参考。
The application of Lacticaseibacillus paracasei in the food industry is expanding, yet its poor stability during transport and storage in liquid form poses commercialization challenges.This study focused on L.paracasei F50, utilizing extrusion to develop microcapsules.This study optimized wall material composition and protective agent formulation to enhance bacterial survival.Biofilm stimulation experiments were also conducted.Sample characterization employed multiple analytical techniques, including scanning electron microscopy (SEM), laser particle size analysis, and differential scanning calorimetry (DSC).Results demonstrated that a ternary wall material—comprising sodium alginate, pectin, and carrageenan (mass ratio of 2:1:1)—combined with protective agents (50 g/L skim milk powder, trehalose, and lactose) significantly improved bacterial survival.Pectin actively stimulated biofilm formation, while carrageenan increased system viscosity.The composite wall material yielded smooth, defect-free microcapsules with uniform particle size distribution (average zeta potential:-31.8 mV;PDI<0.26).Fourier transform infrared spectroscopy (FTIR) and DSC further verified that the compound system formed a uniform structure through electrostatic cross-linking, achieving low-temperature resistance to ice crystal damage.By optimizing wall materials and protective agents, this study substantially improved the stability of L.paracasei microcapsules, laying the groundwork for the industrial-scale production of probiotic formulations in functional foods and pharmaceuticals.
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