采用微孔淀粉吸附乳酸菌,以海藻酸钠和明胶的混合体系为壁材,对其进行静电喷雾包埋,并在模拟胃肠液环境中进行耐酸性和肠溶性实验.得出用6%的微孔淀粉吸附乳酸菌,活菌数最高,当芯壁材比为1∶3时包埋率为85.88%,微胶囊化乳酸菌在经人工胃液处理2 h后,活菌数比未经微胶囊化的对照组高出2个数量级;经人工肠液处理40 min后,乳酸菌可全部释放.微胶囊化乳酸菌饮料在4℃冰箱储藏4 w后,其活菌数仅是在同一数量级上有少许下降,而对照组未经包埋的乳酸菌和市售乳酸菌饮料下降了约2个数量级,经微胶囊化的乳酸菌具有较好的储存稳定性.%Lactobacilli were adsorbed in microporous starch and then encapsulated by the mixture of alginate-sodium and glutin with the method of electrostatic spray. The results showed that the viability of microencapsulated lactobacilli was the highest when absorbed with 6% microporous starch. The encapsulation efficiency reached 85. 88% at the ratio of the core volume to the wall volume being 1: 3. After treated by artificial gastric juice for 2 h,the viability of microencapsulated lactobacilli was 2 log more than that of control group. As microencapsulated lactobacilli were treated by artificial intestinal juice for 40 minutes,the microencapsulated lactobacilli was completely released. During the four weeks the milk drink with microencapsulated lactobacilli were stored in 4℃ refrigerator,the number of alive lactobacilli decreased a little,whereas for those without encapsulated lactobacilli and on the market,the number declined about 2 log. The conclusion is that microencapsulated lactobacilli has better storage stability.
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