麦芽糊精-酸奶微胶囊的制备及性能研究

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中图分类号：TS252.5 文献标志码：A 文章编号：1674-0270（2025）36-0155-03

Abstract： Thecost-efective preservation of probiotic viabilityinyogurt is crucial forits industrialapplications.This paper investigated the protective effect of maltodextrin （MD）on probiotics during the freeze-drying offermented yogurt. Yogurt microcapsules were prepared with varying MD concentrations （ 0% ， 6% ，8 % 10% ）. The results showed that MD significantly enhanced the survival rate of probiotics post-freeze-drying， with the 10% MD group demonstrating the optimal effect， achieving an encapsulation efficiency of 77.73% . In vitro simulated gastrointestinal digestion tests revealed a survival rate of 64.42% for this group after 4 hours.Fourier Transform Infrared spectroscopy （FT-IR） analysis ndicated that MD improved the thermal stabilityand structural compactnessofthe microcapsules by enhancing intermolecular hydrogen bonding.Thisstudy clarifies theoptimal relationship between MDconcentration and probiotic protection，providing a feasible technical pathway for developing high-viability yogurt probiotic powders.

Key Words： maltodextrin; microcapsules; vacuum freeze-drying; probiotics

酸奶富含蛋白质与活性益生菌，具有调节肠道微生态、辅助降血压和降血脂等多种生理功能[。（剩余4069字）