为了提高鼠李糖乳杆菌的耐热性及其在消化过程中的稳定性。该文采用层层自组装（Layer by Layer，LbL）技术，以玉米醇溶蛋白纳米颗粒（Zein Nanoparticles ,ZNP）、阿拉伯胶（Gum Arabic ,GA）为壁材，制备了四组不同层数微胶囊荷载鼠李糖乳杆菌，将不同层数微胶囊分别命名为单层（ZNP/GA)1、双层(ZNP/GA)2、三层(ZNP/GA)3、四层(ZNP/GA)4。通过单因素实验、扫描电镜、体外模拟消化等检测方法，分析其微胶囊结构、包埋率及胃肠耐受性。结果显示，当玉米醇溶蛋白质量浓度2 mg/mL,阿拉伯胶质量浓度2 mg/mL，pH值等于4时微胶囊包埋效果最好，此条件下四组微胶囊中，包埋率顺序为： (ZNP/GA)1＞(ZNP/GA)2＞(ZNP/GA)3＞(ZNP/GA)4，其中(ZNP/GA)1组活菌数为9.53 lg CFU/mL，(ZNP/GA)4组活菌数仍然达到9.18 lg CFU/mL。经体外模拟胃肠消化6 h后，包埋两层的微胶囊保护性能最好，微胶囊活菌数为8.34 lg CFU/mL。综上，充分说明通过层层包埋技术制备的两层(ZNP/GA)2微胶囊包埋效果良好，能对鼠李糖乳杆菌的胃肠耐受性能起到较好的提升作用，三层(ZNP/GA)3微胶囊对热处理有更好的耐受性。该实验为后续研究蛋白-多糖包埋益生菌提供了一定的参考价值。

In order to improve the heat resistance of Lactobacillus rhamnosus and its stability during the digestion process. This study is based on layer-by-layer (LbL) assembly technology, four groups of microcapsules with different numbers of layers were prepared using Zein nanoparticles (ZNP) and Gum Arabic (GA) as embedding materials, the microcapsules with different layers were named as single layer (ZNP/GA)1, double layer (ZNP/GA)2, three layer (ZNP/GA)3 and four layer (ZNP/GA)4. The microencapsulation structure, encapsulation rate and gastrointestinal tolerance were analyzed by one-way experiments, scanning electron microscopy, in vitro simulated digestion and other assays. The results showed that the optimal conditions for microencapsulation were corn alcohol soluble protein concentration of 2 mg/mL, gum arabic concentration of 2 mg/mL, pH equal to 4. Under this condition, the embedding rate of the four groups of microcapsules was as follows: (ZNP/GA)1 > (ZNP/GA)2 > (ZNP/GA)3 > (ZNP/GA)4, and the number of viable bacteria in (ZNP/GA)1 group was 9.53 lg CFU/mL, the lowest embedding rate group still reached 9.18 lg CFU/mL. After simulated gastrointestinal digestion for 6 h in vitro, the microcapsule with two layers of encapsulation had the best protection performance, and the number of live bacteria in the microcapsule was 8.34 lg CFU/mL. In conclusion, it is fully demonstrated that the two-layer (ZNP/GA)2 microcapsules prepared by layer encapsulation technique are well encapsulated, the gastrointestinal tolerance of Lactobacillus rhamnosus was also improved, and the three-layer (ZNP/GA)3 microcapsules have a better tolerance to heat treatment. This experiment provides a certain reference value for the follow-up study of protein-polysaccharide-embedded probiotics.

淮安市科技项目（HA202310）；冷却肉解冻关键技术及产品开发（2030）；2024湖南省生猪产业技术体系屠宰与加工岗位专家（HARS-05)