海藻酸钠微囊化JS25噬菌体的制备、表征及其在食品模拟体系中的释放

doi:10.7506/spkx1002-6630-201812040

食品科学 ›› 2018, Vol. 39 ›› Issue (12): 262-267.doi: 10.7506/spkx1002-6630-201812040

海藻酸钠微囊化JS25噬菌体的制备、表征及其在食品模拟体系中的释放

龙门1,2，周卉2，谢文2，廖琪2，王冉1,*

（1.江苏省农业科学院食品质量安全与检测研究所，江苏省食品质量安全重点实验室-省部共建国家重点实验室培育基地，农业部农产品质量安全控制技术与标准重点实验室，南京 210014；2.滁州学院生物与食品工程学院，安徽省热敏性物料加工工程技术中心，安徽?滁州 239000）

出版日期:2018-06-25 发布日期:2018-06-15
基金资助:
江苏省农业科技自主创新引导资金项目（CX（15）1049）；安徽省高校自然科学研究一般项目（KJ2015B04）

Preparation, Characterization and Release Characteristics in Food Simulant Systems of Sodium Alginate Microcapsules Containing Phage JS25

LONG Men1,2, ZHOU Hui2, XIE Wen2, LIAO Qi2, WANG Ran1,*

(1. Key Laboratory of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture,Institute of Food Quality Safety and Detection, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2. Anhui Heat-sensitive Materials Processing Engineering Technology Research Center, School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China)

Online:2018-06-25 Published:2018-06-15

摘要/Abstract

摘要： 通过海藻酸钠微囊化JS25噬菌体，并对制备的JS25噬菌体微囊粉进行结构表征和稳定性分析，通过构建不同的食品模拟体系分析JS25噬菌体微囊粉的释放规律。结果表明，海藻酸钠和CaCl2组成的体系能有效地构建JS25噬菌体微囊粉，通过响应面优化试验得到海藻酸钠和CaCl2添加量分别为3.72、2.55?g/100?mL时，JS25噬菌体包埋率可达88.38%；该条件下的JS25微囊粉粒径分布在20～90?μm之间，且呈正态分布；并且与浮游态噬菌体相比，微囊化的JS25噬菌体稳定性显著增加至35?d（4?℃和20?℃）。另外，JS25微囊粉在不同食品模拟体系中均可迅速释放，呈现先增加后稳定的趋势，在8?min后释放率均达75%以上。说明该工艺可以有效固定JS25噬菌体，并且对噬菌体效价影响较小。因此，海藻酸钠微囊化JS25噬菌体可以用于JS25噬菌体微囊粉的生产加工。

关键词: JS25噬菌体, 微囊化, 结构表征, 释放规律

Abstract: In this experiment, phage JS25 was microencapsulated with sodium alginate, and the structure of the microcapsule powder was characterized in order to determine its size distribution. In addition, the stability at different temperatures was analyzed by using planktonic phage as a control. The release characteristics of microencapsulated phage in four different food simulant systems were evaluated as well. The results showed that the phage was effectively microencapsulated with sodium alginate and CaCl2. The results of optimization by response surface methodology (RSM) indicated that the maximum microencapsulation efficiency of 88.38% was obtained when the concentrations of sodium alginate and CaCl2 were 3.72 and 2.55 g/100 mL, respectively. The size of the prepared microcapsules showed a normal distribution in the range of 20–90 μm. The microcapsules were stable for 35 d at 4 and 20 ℃, having improved stability compared with the control. The phage microcapsule powder was rapidly released in the tested food simulation systems and the release rate increased and then remained stable, reaching higher than 75% at 8 min. Therefore, this process can be used for microencapsulation of phage JS25 to improve its stability with little impact on its titer.

Key words: phage JS25, microencapsulation, structural characterization, release characteristics

中图分类号:

TS206.4

龙门，周卉，谢文，廖琪，王冉. 海藻酸钠微囊化JS25噬菌体的制备、表征及其在食品模拟体系中的释放[J]. 食品科学, 2018, 39(12): 262-267.

LONG Men, ZHOU Hui, XIE Wen, LIAO Qi, WANG Ran. Preparation, Characterization and Release Characteristics in Food Simulant Systems of Sodium Alginate Microcapsules Containing Phage JS25[J]. FOOD SCIENCE, 2018, 39(12): 262-267.

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海藻酸钠微囊化JS25噬菌体的制备、表征及其在食品模拟体系中的释放

Preparation, Characterization and Release Characteristics in Food Simulant Systems of Sodium Alginate Microcapsules Containing Phage JS25

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