CN111567669A - 一种基于w1/o/w2型双重乳液结构的益生菌制剂、制备方法及应用 - Google Patents
一种基于w1/o/w2型双重乳液结构的益生菌制剂、制备方法及应用 Download PDFInfo
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Abstract
本发明属于生物技术领域,尤其涉及一种基于W1/O/W2型双重乳液结构的益生菌制剂、制备方法及应用。制备过程包括:将益生菌菌体与益生菌保护剂混合后形成内水相W1;将油溶性乳化剂溶于食用油形成油相O,将油相O与内水相W1初步混合后,经搅拌、低能乳化法或高能乳化法乳化,得到油包水型初乳W1/O;以亲水性乳化剂为外水相W2,向初乳W1/O中加入W2,经搅拌、低能乳化法或高能乳化法乳化,得到W1/O/W2型双重乳液,低温保存,即得到益生菌制剂。本发明采用双重乳液体系对益生菌进行抗冻保护包埋,使得益生菌在冷冻贮藏和冻融过程中保持活性,降低外部环境对益生菌的影响,提高益生菌在产品货架期内的冻融和贮藏稳定性。
Description
技术领域
本发明属于生物技术领域,尤其涉及一种基于W1/O/W2型双重乳液结构的益生菌制剂、制备方法及应用。
背景技术
益生菌是一类对宿主有益的活性微生物,是定植于人体肠道、生殖系统内的,能够产生确切健康功效从而改善宿主微生态平衡、发挥有益作用的活性有益微生物的总称。大量研究表明,益生菌具有多种生理活性,如:调节肠道健康、提高体内营养素的合成及其生物利用度、降低胆固醇水平、降血压、缓解肿瘤、预防肠道癌症、提高机体免疫水平等。
以益生菌为原料制成的产品也就是通常所说的微生态制剂中,植物乳杆菌(Lactobacillus plantarum)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、嗜酸乳杆菌(Lactobacillus acidophilus)、罗伊氏乳杆菌(Lactobacillus reuteri)、保加利亚乳杆菌(Lactobacillus bulgaricus)、动物双歧杆菌(Bifidobacterium)、两歧双歧杆菌(Bifidobacterium bifidum)、青春双歧杆菌(Bifidobacterium adolescentis)和嗜热链球菌(Streptococcus thermophilus)等均为具有代表性的菌种。研究表明,益生菌的最小摄入量必须要达到6~7log/mL才能够充分发挥其生理作用,这就要求益生菌产品在存储和机体消化过程中都保持稳定。
但是,大多数益生菌都属于兼性厌氧型,在加工贮藏过程中容易受到氧气的影响,且在环境pH值、温度的影响下,益生菌的贮藏稳定性降低;而后续益生菌经人体口腔摄入进入消化道时,经由胃液、消化酶、胆盐作用后会进一步失活,最终定植于肠道中的活菌数通常低于理论上能够发挥生理作用的最小值。
目前国内生产的益生菌产品尚存在较多的不足,如产品质量不稳定、益生菌的贮藏稳定性差,在反复冻融和贮藏过程的较短时间内益生菌产品中活益生菌数量急剧降低,往往达不到有效的活菌摄入量。为了保证益生菌的存活率、保持其生理活性,提高益生菌在产品货架期内的贮藏稳定性,目前国内外研究较多的是益生菌的微胶囊包埋技术及其衍生的多层包埋技术。这两类包埋技术中,益生菌存活率和稳定性主要取决于菌体浓度与种类、微胶囊壁材的种类、喷雾干燥器的出口温度等,影响因素较多、制备工艺繁复、无法有效避免部分菌体的死亡现象,且胶囊在机体降解时间长,很难控制产品的质量标准;同时,益生菌微胶囊应用于食品中时,往往会对食品的感官性状和风味产生不良影响。
有研究者将益生菌包埋在内水相凝胶化的多重乳液中,但该水相凝胶化的多重乳液主要针对益生菌的抗消化问题和益生菌的肠道定植问题进行设计,未考虑益生菌的长期贮藏问题。此外,曹晨(中国油脂2019,44(12),143-148)和郭战阳、郑召军(中国油脂2019,44(08),65-71)等人在对凝胶乳的制备及特性进行研究优化时,发现冻融过程对其影响较大,乳液的冻融稳定性较差,因此,将该乳液在食品中进行应用时,冻融过程在对乳液的稳定性产生影响的同时,也会影响益生菌的活性。
发明内容
针对现有技术存在的问题,本发明提供了一种基于W1/O/W2型双重乳液结构的益生菌制剂、制备方法及应用,目的在于解决现有技术中的一部分问题或至少缓解现有技术中的一部分问题。
本发明开发出了一种新型包载益生菌的乳液体系,可用于冰淇淋、雪糕、低温酸奶、奶酪、低温饮料和低温动物保健产品等低温产品体系,解决了该体系中益生菌在冻融和存储过程中容易失活的问题,提高了益生菌的冻融和贮藏稳定性,有利于益生菌更好地发挥其生理活性作用。
本发明是这样实现的,一种基于W1/O/W2型双重乳液结构的益生菌制剂的制备方法,包括以下步骤:
S1:将益生菌菌体与益生菌保护剂混合后,涡旋使其均匀分散形成内水相W1;
S2:将油溶性乳化剂溶于食用油形成油相O,将油相O与内水相W1初步混合,后经搅拌,低能乳化法或高能乳化法乳化,得到油包水型初乳W1/O;
S3:以亲水性乳化剂为外水相W2,向所述初乳W1/O中加入外水相W2,经搅拌、低能乳化法或高能乳化法乳化,得到W1/O/W2型双重乳液,低温保存,即可得到益生菌制剂。
进一步地,步骤S1中内水相W1中益生菌的负载浓度≥5log/mL;
所述益生菌保护剂包括但不限于糖类、蛋白质、醇类、无机盐、抗氧化剂、聚合物和复合物中的至少一种;内水相中保护剂的质量百分比为0.5~25wt%;
步骤S1中所述益生菌保护剂包括但不限于甘油、脱脂乳粉、抗坏血酸、乳清分离蛋白、海藻糖、蔗糖、果糖、麦芽糖、乳糖、葡聚糖、明胶、蛋白胨、甲基纤维素、谷氨酸钠、木糖醇、十二烷基磺酸钠中的至少一种。
进一步地,步骤S2中所述低能乳化法包括但不限于相转变法、自发乳化法、膜乳化法;所述高能乳化法包括但不限于高速剪切、高压均质乳化、微射流乳化。
进一步地,步骤S2中所述油溶性乳化剂包括但不限于油溶性乳化剂为油溶性小分子乳化剂、油溶性蛋白质乳化剂、油溶性聚合物和复合物中的至少一种;
步骤S2中所述油溶性乳化剂包括但不限于聚甘油蓖麻醇酸酯(PGPR)、司班20、司班60、司班65、司班80、司班85、乙二醇脂肪酸酯、丙二醇单硬脂酸酯、单硬脂酸甘油酯、玉米醇溶蛋白中的至少一种。
进一步地,所述油溶性乳化剂的添加量为油相O质量的1~15%。
进一步地,所述油相O与内水相W1的质量比为1~5:1。
进一步地,步骤S3中所述低能乳化法包括但不限于相转变法、自发乳化法、膜乳化法;所述高能乳化法包括但不限于高速剪切、高压均质乳化、微射流乳化。
进一步地,所述亲水性乳化剂包括但不限于小分子乳化剂、多糖乳化剂、多肽乳化剂、蛋白质乳化剂、聚合物和复合物中的至少一种。
所述亲水性乳化剂包括但不限于吐温80、果胶、乳清分离蛋白、乳清浓缩蛋白、酪蛋白的至少一种。
进一步地,外水相W2中,乳化剂的质量百分比为0.1~15wt%。
进一步地,外水相W2与初乳W1/O的体积比为1~5:1。
一种基于W1/O/W2型双重乳液结构的益生菌制剂,利用上述的制备方法制得。
如上述的基于W1/O/W2型双重乳液结构的益生菌制剂在益生菌产品中的应用。
进一步地,所述益生菌产品包括低温产品。
进一步地,所述低温产品包括冰淇淋、雪糕、低温酸奶、奶酪、低温饮料和低温动物保健产品中的任一种。
综上所述,本发明的优点及积极效果为:
本申请发明人长期致力于益生菌制剂的加工研究,经过大量的研究和探索,得出了上述制备益生菌制剂的加工工艺。本工艺制备的益生菌制剂可保证益生菌存活率,同时能够延长其贮藏时间,从而提高益生菌的稳定性,制得有利于益生菌更好地发挥其生理活性作用的益生菌制剂。
本发明采用W1/O/W2双重乳液体系对益生菌进行抗冻保护包埋,该益生菌包埋体系可使得益生菌在冷冻贮藏和冻融过程中保持活性,降低外部环境对益生菌的影响,提高益生菌在产品货架期内的冻融和贮藏稳定性。同时,将益生菌包埋在双重乳液内水相中,油膜和界面膜可使益生菌免受氧气等外部环境的破坏,从而进一步提高益生菌制剂的存活率、冻融和贮藏稳定性,有效解决了益生菌产品质量不稳定,有效活菌数不足,益生菌产品中益生菌存活时间短等问题。
本发明制备工艺简单,有效的降低了成本,对于延长益生菌产品货架期内益生菌的存活率、冻融和和贮藏稳定性、保障益生菌产品活性功能具有重要应用价值。该双重乳液的益生菌制剂可用于冰淇淋、雪糕、低温酸奶、奶酪、低温饮料和低温动物保健产品等低温产品,应用前景广阔。
附图说明
图1是包埋益生菌的双重乳液样品图;
图2是包埋益生菌的双重乳液CLSM图;
图3是实施例1的平板计数检测结果图;
图4是实施例2的平板计数检测结果图;
图5是实施例3的平板计数检测结果图;
图6是实施例4的平板计数检测结果图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
本发明披露了一种基于W1/O/W2型双重乳液结构的益生菌制剂、制备方法及应用,具体如下各实施例所示。本发明中的益生菌可以是任何益生菌,包括但不限于植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、保加利亚乳杆菌、两歧双歧杆菌、长双歧杆菌、乳酸乳球菌或嗜热链球菌,由于各益生菌在适应于本发明的技术方案中时不会产生显著差异,因此下述仅以部分益生菌为例进行详细阐述。本发明对食用油没有特殊限制,能满足食用的相关要求即可。除非特别说明,本发明采用的试剂、方法和设备为本技术领域常规试剂、方法和设备,各实施例所用玻璃器皿、离心管、移液器吸头,以及所使用的悬浮液、溶液均在121℃下灭菌15min。实施例1双重乳液益生菌制剂制备及性能检测
1、制备方法主要包括以下步骤:
(1)菌悬液的制备:将益生菌植物乳杆菌用MRS肉汤培养基进行活化,在30℃恒温培养箱培养14h后,将菌液离心分离,得到菌体。
(2)内水相W1的制备:配制10wt%保护剂(本实施例中为海藻糖)溶液作为益生菌保护剂,在121℃下灭菌15min,冷却至室温后,将菌体与保护剂混合后,涡旋使其均匀分散形成内水相W1。
益生菌保护剂的质量百分比为0.5~25wt%,优选为2~20wt%。内水相W1中益生菌的负载浓度≥5log/mL。
益生菌保护剂配方包括但不限于糖类、蛋白质、醇类、无机盐、抗氧化剂、聚合物或复合物等中的至少一种;优选地,包括但不限于甘油、脱脂乳粉、抗坏血酸、乳清分离蛋白、海藻糖、蔗糖、果糖、麦芽糖、乳糖、葡聚糖、明胶、蛋白胨、甲基纤维素、谷氨酸钠、木糖醇、十二烷基磺酸钠中的至少一种。
(3)油相O的制备:向94g食用油(本实施例中为大豆油)中加入6g油溶性乳化剂(本实施例中为聚甘油蓖麻醇酸酯(PGPR)),以500rpm磁力搅拌5~45min,得到6wt%聚甘油蓖麻醇酸酯,即为油相O。
油溶性乳化剂的添加量为油相O质量的1~15%,优选为3%~10%。油溶性乳化剂包括但不限于油溶性小分子乳化剂、油溶性蛋白质乳化剂、油溶性聚合物和复合物中的至少一种;优选地,包括但不限于聚甘油蓖麻醇酸酯(PGPR)、司班20、司班60、司班65、司班80、司班85、乙二醇脂肪酸酯、丙二醇单硬脂酸酯、单硬脂酸甘油酯、玉米醇溶蛋白等油溶性乳化剂。磁力搅拌条件为:以200~800rpm磁力搅拌5~45min。
(4)初乳W1/O的制备:将内水相W1边搅拌边滴入油相O中,搅拌速度1000rpm;滴加速度为10~100mL/min,后继续搅拌2~5min,利用高能乳化法(本实施例中为10000~18000rpm的转速剪切8~15min)进行乳化,得到初乳W1/O。
油相O与内水相W1的体积比为1~5:1,优选为1~3:1。搅拌速度为500~2000rpm,优选500~1500rpm。
(5)外水相W2的制备:将3g的亲水性乳化剂(本实施例中为乳清分离蛋白)加入到97g的去离子水中,搅拌2h使其充分溶解,后放入4℃冰箱过夜以充分水合,得到3wt%乳清分离蛋白溶液,即为外水相W2。
亲水性乳化剂包括但不限于小分子乳化剂、多糖乳化剂、多肽乳化剂、蛋白质乳化剂、聚合物和复合物中的至少一种,优选为吐温80、果胶、乳清分离蛋白、乳清浓缩蛋白、酪蛋白中的至少一种。外水相W2中,乳化剂的质量百分比为0.1~15wt%,优选为1~10wt%。
(6)W1/O/W2型双重乳液制剂的制备:将初乳W1/O与外水相W2按体积比为1:2的比例混合,利用高能乳化法(本实施例中为10000~18000rpm的转速剪切2~5min)进行乳化,得到双重乳液W1/O/W2,-20~4℃低温保存,即可得到益生菌制剂。
外水相W2与初乳W1/O的体积比为1~5:1,优选为2~4:1。
2、性能检测:
以原始菌液、悬浮于无菌水中的植物乳杆菌为W1分别利用低速搅拌和搅拌加剪切制备的W1/O/W2双重乳液、悬浮于10wt%海藻糖溶液中的植物乳杆菌为W1仅利用搅拌制备的W1/O/W2双重乳液为对照组,包埋在实施例1双重乳液W1/O/W2中的植物乳杆菌为实验组,考察乳液制备条件和保护剂的添加对W1/O/W2双重乳液中植物乳杆菌活菌数的影响。对照组和实验组在冻融前后均取等量适量样品,采用稀释涂布平板法测定其活菌数。
本发明制备的乳液如图1所示,CLSM图检测如图2所示(灰色为油相,用尼罗红染料染色,激发波长为483nm;黑色部分为未被染色的水相),分析结果如图3所示,图中结果说明,对于冻融前的植物乳杆菌而言,搅拌制备的乳液活菌数合理减少,剪切制备的乳液在冻融前的活菌数近似等于或者高于搅拌。因此认为,剪切只是使得乳液液滴更小,相同量的乳液中,涂布到固体培养基的液滴数更多,活菌数更多,进一步说明本发明的制备条件对益生菌的存活率没有影响。
冻融后,植物乳杆菌活菌数均有明显降低:原始菌液在冻融前后的活菌数分别为4.30×1012cfu/mL和4.26×109cfu/mL;利用剪切制备的乳液中,未添加保护剂的样品在冻融前后的活菌数分别为3.05×1011cfu/mL和6.12×109cfu/mL,而添加了保护剂的样品在冻融前后的活菌数分别为2.91×1011cfu/mL和1.79×1011cfu/mL,这些数据表明W1/O/W2双重乳液结构和海藻糖对植物乳杆菌有一定的保护作用,特别是本发明本实施例中制备的产品,冻融后活菌数明显显著高于其他组,说明本发明的益生菌制剂能够减少益生菌的失活,使其在后续应用中更好地发挥其生理活性作用。
实施例2双重乳液益生菌制剂在冰淇淋中的应用
1、益生菌冰淇淋的制备方法,包括以下步骤:
(1)原料混合:称取10~15wt%的全脂奶粉、8~12wt%的白砂糖、8~15wt%的奶油、0.3~0.6wt%的复合稳定剂和水混合均匀。
(2)杀菌、均质:90℃巴氏杀菌20min,然后降温至60℃左右进行均质,均质压力为20.0MPa。
(3)冷却与老化:均质后迅速将物料冷却至2~4℃,加入1-15wt%制备好的双重乳液包埋的益生菌制剂,并不断搅拌,使脂肪、蛋白质和稳定剂充分膨胀和结合,老化时间为4~8h。
(4)凝冻:将老化成熟后的冰淇淋浆料加入凝冻机中膨化,通过凝冻搅打过程,将空气混入到冰淇淋浆料中,制成体积膨胀的软冰淇淋。
(5)硬化:将软冰淇淋装入模具中,放入-20~-25℃的冰箱中速冻,硬化12h,即可得到硬冰淇淋。
(6)贮藏:将硬化后得到的冰淇淋放置于冷库中进行保存。
2、质量检测
以未添加保护剂的W1/O/W2双重乳液制备的冰淇淋为对照组,添加了保护剂的W1/O/W2双重乳液制备的冰淇淋为实验组。隔一段时间从冷库中取出适量对照组和实验组样品,室温融化后利用稀释涂布平板法进行分离计数,计算其活菌数,考察保护剂的添加以及贮藏时间对冰淇淋中植物乳杆菌活菌数的影响。
结果如图4所示,由图可见,未加入保护剂的冰淇淋中,植物乳杆菌的活性随着时间的推移明显损失,且活性损失速度呈现先快后慢的规律;而加入了保护剂的冰淇淋在14天前出现轻微的活性损失,此后活性损失速度明显降低,在60天时仍能释放出9.73×106cfu/mL的活植物乳杆菌,而未加入保护剂的冰淇淋能释放出的活菌数仅有136.3cfu/mL。这说明保护剂的加入能够对植物乳杆菌长期贮藏时的活性产生明显的保护作用,使其在冰淇淋中存活更久,大大延长其在货架期内的存活率。
实施例3双重乳液益生菌制剂制备
1、制备方法主要包括以下步骤:
(1)菌悬液的制备:将益生菌嗜热链球菌用MRS肉汤培养基进行活化,在37℃恒温培养箱培养12~18h后,将菌液离心分离,得到菌体。
(2)内水相W1的制备:配制10wt%果糖、2wt%甘油和10wt%乳清分离蛋白混合溶液,在121℃下灭菌15min,冷却至室温后,将菌体悬浮于该混合溶液中,得到内水相W1。
(3)油相O的制备:向大豆油中加入司班20,以500rpm磁力搅拌20~40min,得到3wt%司班20,即为油相O。
(4)初乳W1/O的制备:将内水相W1边搅拌边滴入油相O中,搅拌速度为800rpm,滴加速度为50~100mL/min,20Mpa压力下进行均质,得到初乳W1/O。
(5)外水相W2的制备:将乳清浓缩蛋白加入到去离子水中,搅拌2~3h使其充分溶解,后放入4℃冰箱过夜以充分水合,得到2wt%乳清浓缩蛋白溶液,即为外水相W2。
(6)W1/O/W2型双重乳液制剂的制备:将初乳W1/O与外水相W2按质量比为1:4的比例混合,利用膜乳化法进行乳化,得到双重乳液W1/O/W2,-20~4℃低温保存,即可得到益生菌制剂。
2、性能检测:
以原始菌液、未添加保护剂制备的W1/O/W2双重乳液为对照组,包埋在实施例3双重乳液W1/O/W2中的嗜热链球菌为实验组,考察保护剂的添加对W1/O/W2双重乳液中嗜热链球菌活菌数的影响。对照组和实验组在冻融前后均取等量适量样品,采用稀释涂布平板法测定其活菌数。
分析结果如图5所示,从图中可以看出,嗜热链球菌在冻融后活菌数降低,不同样品中的活菌数降低程度不同,本实施例中制备的产品的活菌数在冻融前后变化幅度最小,冻融前后的活菌数分别为8.04×1010cfu/mL和6.92×1010cfu/mL这证明了W1/O/W2双重乳液结构和复合保护剂(果糖、甘油和乳清分离蛋白)对嗜热链球菌的保护作用,也说明本发明的益生菌制剂能够减少益生菌的失活,使其在后续应用中更好地发挥其生理活性作用。
实施例4双重乳液益生菌制剂制备
(1)菌悬液的制备:将益生菌鼠李糖乳杆菌用MRS肉汤培养基进行活化,在37℃恒温培养箱培养12~18h后,将菌液离心分离,得到菌体。
(2)内水相W1的制备:配制5wt%蔗糖、5wt%甘油和10wt%脱脂乳粉混合溶液,在121℃下灭菌15min,冷却至室温后,将菌体悬浮于该混合溶液中,得到内水相W1。
(3)油相O的制备:向大豆油中加入聚甘油蓖麻醇酸酯,以500rpm磁力搅拌10~20min,得到5wt%聚甘油蓖麻醇酸酯,即为油相O。
(4)初乳W1/O的制备:将内水相W1边搅拌边滴入油相O中,搅拌速度为1000rpm,滴加速度为10~50mL/min,以10000~15000rpm的转速高速剪切8~10min,得到初乳W1/O。
(5)外水相W2的制备:将乳清分离蛋白和果胶加入到去离子水中,搅拌2~3h使其充分溶解,后放入4℃冰箱过夜以充分水合,得到外水相W2。
(6)W1/O/W2型双重乳液制剂的制备:将初乳W1/O与外水相W2按质量比为1:2的比例混合,以10000~15000rpm的转速剪切5~8min,得到双重乳液W1/O/W2,-20~4℃低温保存,即可得到益生菌制剂。
2、性能检测:
以原始菌液、未添加保护剂制备的W1/O/W2双重乳液为对照组,包埋在实施例3双重乳液W1/O/W2中的乳酸菌为实验组,考察保护剂的添加对W1/O/W2双重乳液中乳酸菌活菌数的影响。对照组和实验组在冻融前后均取等量适量样品,采用稀释涂布平板法测定其活菌数。
分析结果如图6所示,从图中可以看出,乳酸菌在冻融后活菌数均出现一定的降低,原始菌液中的活菌数由6.36×1012cfu/mL降至8.43×108cfu/mL,未添加保护剂的样品冻融前后的活菌数分别为4.79×1011cfu/mL和7.83×109cfu/mL,本实施例中制备的产品的活菌数在冻融前后变化幅度最小,冻融前活菌数为8.52×1011cfu/mL,冻融后活菌数为4.68×1010cfu/mL,这说明W1/O/W2双重乳液结构和复合保护剂(蔗糖、甘油和脱脂乳粉)对乳酸菌的保护效果较好,也说明本发明的益生菌制剂能够减少益生菌的失活,使其在后续应用中更好地发挥其生理活性作用。
实施例5双重乳液益生菌制剂在低温动物保健产品中的应用
(1)葡萄糖溶液制备:将葡萄糖溶解在0.6wt%的生理盐水中,配制成为15wt%的葡萄糖溶液,并将其分为1:3的两份。
(2)维生素水乳溶液的制备:将5×106IU维生素A、1.5×106IU维生素D3和0.5×104IU维生素E混合均匀,将0.6×103mg酪氨酸加入其中,混合均匀后向其中加入8wt%卵磷脂和10wt%山梨醇,在55℃下剪切分散25min,转速为10000rpm,冷却后将该乳化液加入至较少的一份葡萄糖溶液中,搅拌均匀,得到维生素水乳溶液。
(3)维生素/氨基酸混合溶液:将2.4×103IU维生素B1、1.8×103IU维生素B6、5×103IU维生素B12、0.6×104mg烟酰胺和9mg生物素加入另一份葡萄糖溶液中,50℃搅拌使其完全溶解,冷却后向其中加入1.4×103mg赖氨酸、0.6×103mg蛋氨酸、1.2×103mg天冬氨酸、0.6×103mg组氨酸、2.3×103mg甘氨酸、0.8×103mg亮氨酸和0.7×103mg异亮氨酸,搅拌至完全溶解,得到维生素/氨基酸混合溶液。
(4)低温动物保健产品的制备:将维生素水乳溶液边搅拌边加入至维生素/氨基酸混合溶液中,同时保持其温度为20℃,后向其中加入3.8wt%实施例4制备的益生菌制剂,混合均匀,放入4℃冰箱保存,即可得到低温动物保健产品。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种基于W1/O/W2型双重乳液结构的益生菌制剂的制备方法,其特征在于,包括以下步骤:
S1:将益生菌菌体与益生菌保护剂混合后,涡旋使其均匀分散形成内水相W1;
S2:将油溶性乳化剂溶于食用油形成油相O,将油相O与内水相W1初步混合,后经搅拌,低能乳化法或高能乳化法乳化,得到油包水型初乳W1/O;
S3:以亲水性乳化剂为外水相W2,向所述初乳W1/O中加入外水相W2,经搅拌、低能乳化法或高能乳化法乳化,得到W1/O/W2型双重乳液,低温保存,即可得到益生菌制剂。
2.根据权利要求1所述的一种基于W1/O/W2型双重乳液结构的益生菌制剂的制备方法,其特征在于:步骤S1中内水相W1中益生菌的负载浓度≥5log/mL;
所述益生菌保护剂包括但不限于糖类、蛋白质、醇类、无机盐、抗氧化剂、聚合物和复合物中的至少一种;内水相中保护剂的质量百分比为0.5~25wt%;
所述益生菌保护剂包括但不限于甘油、脱脂乳粉、抗坏血酸、乳清分离蛋白、海藻糖、蔗糖、果糖、麦芽糖、乳糖、葡聚糖、明胶、蛋白胨、甲基纤维素、谷氨酸钠、木糖醇、十二烷基磺酸钠中的至少一种。
3.根据权利要求1所述的一种基于W1/O/W2型双重乳液结构的益生菌制剂的制备方法,其特征在于:步骤S2中所述低能乳化法包括但不限于相转变法、自发乳化法、膜乳化法;所述高能乳化法包括但不限于高速剪切、高压均质乳化、微射流乳化。
4.根据权利要求3所述的一种基于W1/O/W2型双重乳液结构的益生菌制剂的制备方法,其特征在于:所述油溶性乳化剂的添加量为油相O质量的1~15%;所述油相O与内水相W1的质量比为1~5:1;
所述油溶性乳化剂包括但不限于油溶性小分子乳化剂、油溶性蛋白质乳化剂、油溶性聚合物和复合物中的至少一种;
所述油溶性乳化剂包括但不限于聚甘油蓖麻醇酸酯(PGPR)、司班20、司班60、司班65、司班80、司班85、乙二醇脂肪酸酯、丙二醇单硬脂酸酯、单硬脂酸甘油酯、玉米醇溶蛋白中的至少一种。
5.根据权利要求1所述的一种基于W1/O/W2型双重乳液结构的益生菌制剂的制备方法,其特征在于:步骤S3中所述低能乳化法包括但不限于相转变法、自发乳化法、膜乳化法;所述高能乳化法包括但不限于高速剪切、高压均质乳化、微射流乳化。
6.根据权利要求1所述的一种基于W1/O/W2型双重乳液结构的益生菌制剂的制备方法,其特征在于:外水相W2中,乳化剂的质量百分比为0.1~15wt%;外水相W2与初乳W1/O的体积比为1~5:1;
所述亲水性乳化剂包括但不限于小分子乳化剂、多糖乳化剂、多肽乳化剂、蛋白质乳化剂、聚合物和复合物中的至少一种。
所述亲水性乳化剂包括但不限于吐温80、果胶、乳清分离蛋白、乳清浓缩蛋白、酪蛋白的至少一种。
7.一种基于W1/O/W2型双重乳液结构的益生菌制剂,其特征在于:利用权利要求1-6任一所述的制备方法制得。
8.如权利要求7所述的基于W1/O/W2型双重乳液结构的益生菌制剂在益生菌产品中的应用。
9.根据权利要求8所述的应用,其特征在于:所述益生菌产品包括低温产品。
10.根据权利要求9所述的应用,其特征在于:所述低温产品包括冰淇淋、雪糕、低温酸奶、奶酪、低温饮料和低温动物保健产品中的任一种。
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