（毕业学术论文设计）-乳酸菌的双层包埋.docVIP

精品 毕业论文（设计） 乳酸菌的双层包埋 Bouble coating of Lactic Acid Bacteria 指导老师： 班 级： 食品营养与检测 系 （部）： 食品科技系 专 业： 食品营养与检验 答辩时间： 摘要 天然乳酸菌如果未经改造，生命力十分脆弱，是绝对无法耐久存。乳酸菌专业厂商塞尔生技公司投入可观资源，成功开发出一种独特的双层包埋技术：以牛奶蛋白为内层包埋剂 , 一卡拉胶和刺槐豆胶为外层包埋剂 ,对嗜酸乳杆菌和干酪乳杆菌进行双层包埋 。利用这种特殊双层包埋技术，最外层的胶体在强酸性的胃酸中凝结，保护乳酸菌。等到益生菌进入较高酸碱值较高的十二指肠时，胶体自然分解溶化，释放益生菌，而后第二层的蛋白质就会促进乳酸菌与肠壁纤毛附着，同时提供乳酸菌繁殖所需营养。 考察双层包埋乳酸菌与未包埋乳酸菌在PH=2.1 的胃酸环境 、高温长时环境及室温存放一年等条件中的生物活性； 同时将包埋乳酸菌应用于 酸奶产品 中 ,测定在酸奶储架期间包埋乳酸菌的存活率。结果表明 ,双层包埋乳酸菌在上述试验条件中比未包埋乳酸菌保持更高的存活率 ,显示出用这种双层材料包埋的乳酸菌具有稳定的生物活性 ,耐久存 ,耐胃酸 ,耐高温 ,适于在酸奶中应用 。 关键词 乳酸菌 ； 双层包埋技术 ； k-卡拉胶 ；刺槐豆胶 ；生物活性 Abstr act Natural lactic acid bacteria (LAB) are fragile microorganisms that could not survive for long during storage. Most of them are st ill unstable against food processing conditions. A new technology recently has been developed to resolve this problem. LAB of various species have been produced as double coated dry powder that could serve both as a controlled release formulation, as well as extraordinarily stable health food ingredient. L.acidophilus and l.casei were embedded by milk protein firt and then embedded by k-kara gum and locast bean gum. The biological activities of this embedding lactobacillus and not embedding Lactobacillus in stomach-acid circumstances(PH=2.1),in high temperature and Long time(60℃/60min),in storage(one year time) or in yohourt were investigated. The double coated LAB (Named Duolac? by the manufacturer) was highly stabl e so that it could be added into acidic drinks such as yogurt, fruit juice etc. without losing viability of the culture. It also has been applied in milk powder, chocolate, cookie, chewing gum, chewable tablets and ice creams with a shelf-life stability of over 6 months, conferring nutraceutical attributes to conventional food items. Key word lactic acid bacteria； double coating 目录 1 绪论----------------------------------------------------------------