食品科学

• 生物工程 • 上一篇    下一篇

青香蕉淀粉对乳酸菌在冻干和贮存过程中活性的保护效果

周中凯,王俊轩,李 莹   

  1. 天津科技大学食品工程与生物技术学院,天津 300457
  • 出版日期:2016-08-15 发布日期:2016-08-30

Protective Effect of Unripe Banana Starch on Viability of Lactobacillus plantarum during Freeze-Drying and Storage

ZHOU Zhongkai, WANG Junxuan, LI Ying   

  1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
  • Online:2016-08-15 Published:2016-08-30

摘要:

研究青香蕉淀粉对冷冻干燥过程中乳酸菌活性的保护作用和对乳酸菌耐酸耐胆盐性、菌粉贮藏稳定性的影响以及与乳酸菌的协同抗氧化作用,旨在为香蕉的加工与开发以及益生菌保护技术提供思路与理论依据。青香蕉淀粉富含2型抗性淀粉,结果表明,青香蕉淀粉能与乳酸菌协同发挥抗氧化作用,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率达到63.62%,高于两者各自抗氧化作用之和;乳酸菌可以附着于该淀粉颗粒的表面,并且可以将其作为底物缓慢利用;青香蕉淀粉可以显著提高乳酸菌在冷冻干燥过程中的存活率,其值达到73.17%,保护效果优于单独使用甘油和海藻糖;添加了青香蕉淀粉还展现出提高乳酸菌耐酸和耐胆盐的能力,加强其合生元产品的稳定性。

关键词: 益生活性, 青香蕉淀粉, 乳酸菌, 冷冻干燥, 保护作用

Abstract:

This research investigated unripe banana starch as a protectant for Lactobacillus plantarum during the freeze
drying process and its effect on acid and bile salt tolerance and storage stability of the lactic acid bacterium, as well as
their synergistic antioxidant effect aiming to provide an idea and theoretical foundation for deep processing, development
and probiotic bacterial protection of banana. Unripe banana starch from low maturity banana contained higher level of
type 2 resistant starch. The experimental results indicated that unripe banana starch had synergistic antioxidant effect with
Lactobacillus plantarum in scavenging 63.62% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, which was higher
than the sum of their individual effects. The lactic acid bacterium could attach to the surface of the starch granules to use
it slowly as a nutrient source. Meanwhile, unripe banana starch could significantly increase survival rate (up to 73.17%)
of Lactobacillus plantarum during freeze drying, and its protective effect was better than that of glycerol and mycose,
respectively. This study also suggests the potential of unripe banana starch to increase the tolerance of Lactobacillus
plantarum to acid and bile salt, and enhance of the stability of synbiotic products.

Key words: probiotic viability, unripe banana starch, lactic acid bacteria, freeze-drying, protective effect

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