FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (23): 150-154.

Previous Articles     Next Articles

Processing Characteristics of Compound Microcapsules of Immune Colostrum and Bifidobacteria

  

  • Received:2011-09-25 Revised:2012-11-16 Online:2012-12-15 Published:2012-12-12

Abstract: Compound microcapsules of immune colostrums and bifidobacteria were prepared by air suspension technique and analyzed for processing characteristics including solubility, acid resistance, bile salt resistance and stability. The prepared microcapsules could maintain its stability in simulated gastric fluid after 2 h treatment and the survival rate of bifidobacteria and the activity and apparent recovery rate of IgG were still as high as 87%, 28 and 90.5%, respectively, while complete disintegration was observed when they were treated with simulated intestinal fluid for 40 min. After 3 h of treatment with high-concentration bile salt solution, the survival rate of bifidobacteria was 67.7% and the activity of IgG was 27. The survival rate of bifidobacteria was 31.7%, the surviving population of bifidobacteria was more than 108 CFU/mL and the activity of IgG showed no change and remained 28 during 10 months of storage at room temperature.

Key words: bifidobacteria, immunoglobulin, microcapsule, process characteristics