海藻酸钠-羧甲基木薯淀粉复合凝胶珠制备及其性能评价

张义平; 赵紫梦; 钱亚睿; 曾钰琪; 赵丽丽; 陈红; 姜晓冰

doi:10.12187/2026.05.004

海藻酸钠-羧甲基木薯淀粉复合凝胶珠制备及其性能评价

1. 河南师范大学生命科学学院, 河南新乡 453007;
2. 功能微生物绿色转化技术河南省工程实验室, 河南新乡 453007

作者简介: 张义平(1989—),女,河南省新乡市人,河南师范大学讲师,博士,主要研究方向为食品加工与安全。E-mail:zhangyiping2021@htu.edu.cn;

通讯作者: 姜晓冰,jxb841001@163.com

基金项目: 河南省高等学校重点科研项目(25A550005)
河南省自然科学基金青年项目(252300420698)
中图分类号: TS201

Preparation and performance evaluation of sodium alginate-carboxymethyl cassava starch composite gel beads

1. College of Life Sciences, Henan Normal University, Xinxiang 453007, China;
2. Henan Engineering Laboratory for Green Transformation Technology of Functional Microorganisms, Xinxiang 453007, China

Corresponding author: Jiang Xiaobing, jxb841001@163.com

Received Date: 2025-09-22
Accepted Date: 2026-01-15

CLC number: TS201

摘要: 【目的】提高益生菌的pH稳定性和口服生物利用率。【方法】以植物乳杆菌ZP-6为代表性益生菌,以海藻酸钠(SA)和羧甲基木薯淀粉(CMS)为载体材料,采用复合凝聚法制备包埋植物乳杆菌ZP-6的SA-CMS复合凝胶珠,通过单因素和正交试验对其制备工艺进行优化,并研究其结构对植物乳杆菌ZP-6 pH稳定性及在体外模拟消化液中存活率的影响规律。【结果】相较于SA凝胶珠,SA-CMS复合凝胶珠能显著提高植物乳杆菌ZP-6的包埋率、在不同pH值条件下的存活率及自身的抗溶胀性;当CMS质量浓度为25 mg/mL、SA质量浓度为20 mg/mL、CaCl₂质量浓度为45 mg/mL时,该复合凝胶珠对植物乳杆菌ZP-6的包埋率最高,达89.45%;该复合凝胶珠还能显著提高植物乳杆菌ZP-6的pH稳定性和口服生物利用率,经体外模拟消化后,该复合凝胶珠中植物乳杆菌ZP-6的存活率仍在80%以上。【结论】SA-CMS复合凝胶珠可作为益生菌的有效载体以提高其pH稳定性和口服生物利用率。
- 植物乳杆菌 /
- 羧甲基木薯淀粉 /
- 海藻酸钠 /
- 凝胶珠 /
- pH稳定性 /
- 口服生物利用率
Abstract: 【Objective】This study aimed to improve the pH stability and oral bioavailability of probiotics.【Methods】In this study, Lactobacillus plantarum ZP-6 (LP ZP-6) was used as a representative probiotic, and sodium alginate (SA) and carboxymethyl cassava starch (CMS) were used as carrier materials to prepare SA-CMS composite gel beads efficiently embedding LP ZP-6 by the complex coacervation method. Single-factor and orthogonal experiments were conducted to optimize the embedding conditions of the SA-CMS composite gel beads, and the effects of the gel bead structure on the pH stability and in vitro survival rate of LP ZP-6 in simulated digestive fluids were investigated.【Results】Compared with SA gel beads, SA-CMS composite gel beads significantly improved the embedding rate of LP ZP-6, the survival rate of LP ZP-6 under different pH conditions, and the anti-swelling property of the gel beads. The highest embedding rate of LP ZP-6 by the SA-CMS composite gel beads (89.45%) was obtained when the concentrations of CMS, SA, and calcium chloride were 25 mg/mL, 20 mg/mL, and 45 mg/mL, respectively. These gel beads significantly enhanced the pH stability and oral bioavailability of LP ZP-6, with the survival rate of LP ZP-6 remaining above 80% after simulated digestion in vitro.【Conclusion】The SA-CMS composite gel beads can serve as an effective carrier for probiotics to enhance their pH stability and oral bioavailability.
- Lactobacillus plantarum /
- carboxymethyl cassava starch /
- sodium alginate /
- gel bead /
- pH stability /
- oral bioavailability
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海藻酸钠-羧甲基木薯淀粉复合凝胶珠制备及其性能评价

作者简介: 张义平(1989—),女,河南省新乡市人,河南师范大学讲师,博士,主要研究方向为食品加工与安全。E-mail:zhangyiping2021@htu.edu.cn;

通讯作者: 姜晓冰,jxb841001@163.com

Preparation and performance evaluation of sodium alginate-carboxymethyl cassava starch composite gel beads

Corresponding author: Jiang Xiaobing, jxb841001@163.com

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通讯作者: 陈斌, bchen63@163.com

海藻酸钠-羧甲基木薯淀粉复合凝胶珠制备及其性能评价

作者简介:张义平(1989—),女,河南省新乡市人,河南师范大学讲师,博士,主要研究方向为食品加工与安全。E-mail:zhangyiping2021@htu.edu.cn

通讯作者: 姜晓冰, jxb841001@163.com

English Abstract

Preparation and performance evaluation of sodium alginate-carboxymethyl cassava starch composite gel beads

Corresponding author: Jiang Xiaobing, jxb841001@163.com

目录

海藻酸钠-羧甲基木薯淀粉复合凝胶珠制备及其性能评价

作者简介: 张义平(1989—),女,河南省新乡市人,河南师范大学讲师,博士,主要研究方向为食品加工与安全。E-mail:zhangyiping2021@htu.edu.cn;

通讯作者: 姜晓冰,jxb841001@163.com

Preparation and performance evaluation of sodium alginate-carboxymethyl cassava starch composite gel beads

Corresponding author: Jiang Xiaobing, jxb841001@163.com

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

海藻酸钠-羧甲基木薯淀粉复合凝胶珠制备及其性能评价

作者简介:张义平(1989—),女,河南省新乡市人,河南师范大学讲师,博士,主要研究方向为食品加工与安全。E-mail:zhangyiping2021@htu.edu.cn

通讯作者: 姜晓冰, jxb841001@163.com

English Abstract

Preparation and performance evaluation of sodium alginate-carboxymethyl cassava starch composite gel beads

Corresponding author: Jiang Xiaobing, jxb841001@163.com

目录