研究了A型和B型玉米皮膳食纤维（A–CBF和B–CBF）在冷冻干燥过程中对益生菌的保护作用。结果显示，在A–CBF和B–CBF的保护下，冷冻干燥后益生菌Lactobacillus的存活率分别为18.167%、31.26%，而对照组仅为5.5%，这表明B–CBF对益生菌的保护作用较强。通过抗氧化、耐酸耐胆盐性质分析，发现B–CBF可明显提高益生菌的抗氧化能力和耐酸性，但对耐胆盐性影响不大。研究将为玉米皮的高效利用开辟新途径。%TypeA and Bcorn bran dietary fibers(A–CBF and B–CBF)were added as a protectant toLactobacillus during the processof freeze–drying.The results showed that the survival ratesof probiotics with the additionofcorn born dietary fiber were 18.167% and 31.26%,but thecontrol group wasonly 5.5%. It indicated that B–CBFcan significantly improve the viabilityof probiotics.Then, through the experimentsof antioxidant activity,acid and bile tolerance,thecorn dietary fiberhas good antioxidant ability and alsocan increase the acid resistanceof probiotics,buthas little impacton the bile tolerance.A new approach for an efficient utilizationof by–products fromcornmanufacture wasprovided.
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