【作者】 吴逸岚； 雷婵； 李斌； 刘石林；

【Author】 Wu Yilan;Lei Chan;Li Bin;Liu Shilin;College of Food Science and Technology,Huazhong Agricultural University;

【机构】 华中农业大学食品科学技术学院；

【摘要】 W/W乳液是指由一种含水溶性聚合物的水相以液滴形式分散于另一种水溶性聚合物水相中所形成的稳定的乳液体系。W/W乳液的溶剂只有水,不含任何有机试剂和表面活性剂,因此它具有无毒、生物相容性好等优点,在生物活性物质的封装和递送极具潜力,在食品科学领域已引起关注。为建立乳液界面结构特征与益生菌包埋保护效果的相关性,考虑全水相以及食品源组分颗粒稳定的Pickering乳液的特性,我们构建水包水(W/W) Pickering乳液体系,实现对植物乳杆菌的包埋与微囊化。研究了在W/W Pickering乳液体系下乳酸菌的生理特征,探讨乳液界面微观结构对乳液滴内部营养物质和代谢产物的传输的影响,构建微囊化新技术。为生产高效的益生菌制剂、拓宽益生菌的产品形式和在食品领域的应用提供理论依据和技术支撑。更多还原

【Abstract】 Water in water(W/W) emulsion is a stable emulsion system consisting of droplets of a water-soluble polymer aqueous phase dispersed into another water-soluble polymer aqueous phase.The solvent of W/W emulsion is composed of water,and there are no organic reagents and surfactants in the system Therefore,it has advantages of non-toxicity and good biocompatibility and has great potential in the encapsulation and delivery of bioactive substances,which has attracted attention in food science.In order to establish the correlation between the structural characteristics of the emulsion interface and the protective effects of probiotics,and get a well-known of the physiological characteristics of probiotics under the protection of microcapsules and controlling methods,W/W Pickering emulsion systems was developed to embed and microencapsulation of Lactobacillus.The physiological state of the Lactobacillus in the W/W Pickering emulsion systems had been studied,and the influence of the microstructure of the emulsion interface on the transport of nutrients and metabolites in the emulsion droplet had also been analyzed.The research results would provide theoretical basis and technical support for the production of efficient probiotics and broaden the product forms and the applications of probiotics in food industry.更多还原