以油/蛋白質/多醣組成之多層包埋提升益生菌粉末之儲存穩定性

The Oil-protein-polysaccharides Multilayers Encapsulation to Enhance Probiotics Powder Storage Stability

呂彥儒(Yen-Ju Lu)

指導教授 ： 蔣丙煌

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2020年)

https://doi.org/10.6342/NTU202000445

摘要

隨著越來越多的研究顯示腸道益生菌對於人體健康的重要性，益生菌粉末的使用需求與日俱增。然而，益生菌粉末之儲存穩定性不佳，儲藏環境的不利因子，例如濕度、溫度、氧氣、光線等，皆會導致益生菌存活率降低。益生菌對高溫與高濕特別敏感，因此大幅限制益生菌粉末於食品及飼料產業上的應用。包埋為保護益生菌抵禦外在環境的一種方式，本研究探討轉麩醯胺酸酶 (Tgase) 及調整油脂組成應用於多層包埋對於Lactobacillus plantarum BCRC 11697之熱耐受性及儲存穩定性之影響。期望藉由 Tgase 交聯酪蛋白官能基及調整油脂組成使其油相形成固態脂肪，進一步增進多層包埋結構包埋之益生菌乾燥粉末之熱耐受性及儲存穩定性。結果發現，以 Tgase 交聯之酪蛋白與果膠形成凝聚物，包埋L. plantarum BCRC 11697乾燥而得之粉末，不論交聯 1 小時或 5 小時其熱耐受性皆較未經交聯之酪蛋白生產之粉末高，80ᴼC 加熱5分鐘後，菌數之對數值分別為 5.33 ± 0.07 及 5.25 ± 5.17，較控制組之菌量對數值 4.56 ± 0.12 高。儲存穩定性試驗顯示，於 37ᴼC 相對濕度 51% 存放 15 天，控制組之菌量對數值為3.52 ± 0.24，交聯1小時及5小時存放後菌數之對數值分別為 4.21 ± 0.04及4.68 ± 0.13，皆較控制組高，粉末吸濕性之表現也較控制組優異。調整油脂組成部分，芥花油及硬棕櫚油之比例分別為100:0、70:30、50:50之處理組，於 80ᴼC 加熱 5 分鐘菌數之對數值較未乳化之控制組高，但固態脂肪使用對熱耐受性沒有顯著影響。本研究之結果顯示以 Tgase 交聯蛋白質能有效提升 L. plantarum BCRC 11697粉末之熱耐受性及儲存穩定性，而添加油脂進行乳化處理對於益生菌粉末之熱耐受性有提升之效果。與未乳化之控制組相比使用乳化技術反而降低 L. plantarum BCRC 11697 粉末之儲存穩定性，但以固態脂肪部分取代液態油可以有效提升儲存穩定性，但提升後與未乳化之控制組沒有顯著差異。

關鍵字

益生菌 ； 轉麩醯胺酸酶 ； 交聯 ； 油脂組成 ； 熱耐受性 ； 儲存穩定性

並列摘要

As the health benefits of probiotics have been revealed, the market of probiotics grows every year. However, the viability of probiotics during storage dramatically influences the health promoting function of the microbial. In general, the viability of the microorganisms depends on the storage conditions, including temperature, relative humidity, oxygen, light. And they are especially sensitive to high temperature and high relative humidity. Consequently, it is always a challenge to incorporate probiotic into food or animal feed due to these problems. Microencapsulation is a well-known method widely used to protect probiotics. In this study, cas/pec coacervate was used to produce spray dried Lactobacillus plantarum microencapsulation powder. In order to improve the heat tolerance and storage stability, multiple layers microencapsulation, modification of functional groups of casein by transglutaminase (tgase) crosslinking, and adjustment of lipid composition to form solid fat in the core of the encapsulate were studied. We found that the heat tolerance of L. plantarum in the microencapsulated powder formed by the crosslinked casein and pectin coacervate was better than that of the control group, regardless cross linking time. After heating for 5 minutes at 80ᴼC, viability of 1-hour-cross linking-group decreased to 5.33 ± 0.07 log cfu g-1, and the 5-hours-cross linking-group decreased to 5.33 ± 0.07 log cfu g-1, as compared with control group which decreased to 4.56 ± 0.12. After storage at 37ᴼC and 51% relative humidity for 15 days, viability of the microorganism in 1-hour-crossong liking-group decreased to 4.21 ± 0.04 log cfu g-1, 5-hours-cross linking-group decreased to 4.68 ± 0.12 log cfu g-1, and control group decreased to 3.52 ± 0.24 log cfu g-1. Both treatments showed better storage stability than the control, but there was no significant difference between two treatments. The composition of lipids in the core of the microcapsule also affected the stability of the microorganism. All of the three treatment groups (CO:PSO=100:0, 70:30, 50:50) showed a better heat resistance than the control group which did not contain oil in the core. However, there was no significant difference among the three treatments. The results of this study elucidated that tgase cross linking of casein could improve the protecting effect of the multi-layer microencapsulation and improve heat tolerance and storage stability of the encapsulated L. plantarum. And the use of coacervation and emulsion techniques to form multilayers microcapsule increase heat resistibility of L. plantarum. The use of emulsion technique decreased storage stability of the encapsulated L. plantarum, but canola oil replaced by palm strearin oil increased storage stability of the encapsulated L. plantarum.

並列關鍵字

probiotics ； tgase ； crosslinking ； lipid composition ； heat tolerance ； storage stability ； emulsion

參考文獻

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