李 晴，唐文倩，谢柳佳，隋慧琳，宋海昭，沈新春，汪 芳*

（南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室，江苏南京 210023）

摘要：益生菌具有良好的保健效果，但在相关制品中的存活率较低。微胶囊化是保护益生菌抵抗外界不利条件，提高细菌存活率的有效方法。本文聚焦于微胶囊壁材的分类及选择，综述了不同壁材包埋对益生菌在胃肠道耐受性、耐热性、食品感官特性、储存稳定性的影响。

关键词：微胶囊壁材；益生菌；性能

中图分类号：TS201.3   文献标识码：A   文章编号：1674-506X（2020）06-0092-0008

Effects of Different Wall Materials on Characteristics of Microencapsulated Probiotics

LI Qing, TANG Wen-qian, XIE Liu-jia, SUI Hui-lin, SONG Hai-zhao, SHEN Xin-chun, WANG Fang^*

（1.Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Jiangsu 210023, China;

2.Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing Jiangsu 210023, China;

3.College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing Jiangsu 210023, China）

Abstract：Microencapsulation of probiotics has been shown to improve the survival rate of microbes under adverse environmental conditions, and ensure the beneficial effect of probiotics in human gastrointestinal tract. This paper focuses on the selection and classification of microcapsule layer materials, summarizes the embedding effects of different layer materials on gastrointestinal tolerance, heat resistance, sensory characteristics of food, storage stability of probiotic microcapsules. Furthermore, potential new layer materials were proposed and the future development trend of probiotic microcapsules was prospected.

Keywords：microcapsule layer material; probiotics; performance

doi：10.3969/j.issn.1674-506X.2020.06-015

收稿日期：2020-04-13

基金项目：江苏高校优势学科建设工程资助项目（PAPD）；江苏高校品牌专业建设工程资助项目（TAPP）；南京财经大学创新创业训练计划项目（201910327029Z）

作者简介：李晴（1999-），女，本科生。研究方向：食品科学。

*通信作者

引文格式：李晴,唐文倩,谢柳佳,等.不同壁材包埋对益生菌性能的影响[J].食品与发酵科技,2020,56(6):92-99.