摘要 采用乙醇分级天然菊芋菊糖,通过体外模拟消化环境评价不同分子质量菊糖的益生情况,包括植物乳杆菌的增殖情况,发酵液的流变特性和短链脂肪酸(SCFA)含量的变化。结果显示,10%菊糖组植物乳杆菌增殖效果较好,发酵液黏度较大,且SCFA含量较高。10%菊糖的益生效果优于天然菊糖和80%菊糖,选用10%菊糖为壁材制备益生菌微胶囊,评价其对益生菌微胶囊稳定性的影响。测定菊糖益生菌微胶囊的包埋率、胃肠液消化稳定性和贮藏稳定性,结果表明,微胶囊包埋率为71.98%;在人工模拟胃液中消化40 min时达到最大值,之后趋于稳定,溶解率为12%;在人工模拟肠液中60 min溶解速度达到最大,之后趋于稳定,溶解率接近100%;低温4℃和常温25℃条件下微胶囊贮藏稳定性较37℃好,且4℃条件下效果最佳。对菊糖的充分优化利用,有利于为菊芋菊糖的开发提供参考依据。 The natural Jerusalem artichoke inulin was fractionated by ethanol,and the prebiotic activity of different molecular mass inulin was evaluated by simulated digestion environment in vitro,including the proliferation of Lactobacillus plantarum,the rheological properties of fermentation broth and the changes of short-chain fatty acids(SCFA).The results showed that the proliferation of Lactobacillus plantarum in 10%inulin group was best,the viscosity of fermentation broth was largest,and the content of SCFA was highest.The prebiotic activity of 10%inulin was best than that of natural inulin and 80%inulin.Probiotic microcapsules were prepared by using 10%inulin as wall material to evaluate the stability.The embedding rate,gastrointestinal fluid digestion stability and storage stability of the inulin probiotic microcapsules were determined.The results showed that the microcapsule embedding rate was 71.98%.The dissolution rate was 12%and reaching the maximum after 40 min digestion in artificial simulated gastric juice.The dissolution rate was close to 100%and reaching the maximum in artificial simulated intestinal fluid for 60 min.The storage stability of microcapsules was better than 37℃under the conditions of low temperature 4℃and normal temperature 25℃,and the effect was best under 4℃conditions.Therefore,the optimization and application of inulin are conducive to provide a reference for the development of Jerusalem artichoke.
出处 《中国食品学报》 EI CAS CSCD 北大核心 2021年第4期106-113,共8页 Journal of Chinese Institute Of Food Science and Technology
基金 国家自然科学基金项目(31901680)。
