复合壁材乳酸杆菌微胶囊的制备及其耐贮性和耐受性

以明胶+麦芽糊精+葡萄糖（1∶1∶1）为复合壁材制备益生菌微胶囊，以包埋率为指标，对包埋时间、壁芯比、温度以及磁力搅拌转速等主要因素进行了研究。通过单因素试验与正交试验得到最佳工艺条件:温度35 ℃，转速250 rmin，壁芯比12∶1，时间60 min，此条件下，包埋率92.97%。电镜扫描显示，该微胶囊呈不规则片状，且绝大部分的活菌都被包埋在微胶囊的内部。以明胶代替乳清分离蛋白为壁材制备微胶囊，可显著降低微胶囊的吸湿性，提高微胶囊的耐贮性；微胶囊显著提高了活菌耐受胃酸与胆汁的能力，且对肠内溶解性无显著影响。 

Preparation of Compound Wall Material Lactobacillus Microcapsule and Its Storability and Tolerance

Probiotic microcapsules was prepared with compound wall material（gelatin+maltodextrin+glucose（1∶1∶1）），by measuring embedding rate，embedding time，ratio of wall and core，temperature and magnetic stirring speed were studied.The single factor test and orthogonal experiment showed that optimum conditions were temperature 35 ℃，rotation speed 250 rmin，ratio of wall and core 12∶1，and time 60 min.Under this condition，the expansion and melting rate of the final product were 92.97%.The electron microscopy scanning showed that microcapsules presented irregular flakes，and most viable bacteria were entrapped in the microcapsules.Gelatin was used as wall material，instead of whey protein isolate，for preparing microcapsules，which could significantly reduce hygroscopicity of microcapsules and improve storability of microcapsules.Microcapsules significantly improved viable cells ability of gastric acid and bile tolerance，and had no significant effect on intestinal solubility.