Double-gel preparation for relieving lactose intolerance and preparation method thereof

Abstract

The invention discloses a double-gel preparation for relieving lactose intolerance and a preparation method of the double-gel preparation, and belongs to the technical field of dietary nutrition. The double-gel preparation comprises the following components: hydrogel in which beta-galactosidase is embedded and oil gel in which probiotics are embedded, the volume ratio of the hydrogel to the oil gel is (0.2 to 0.8): (0.2 to 0.8). According to the double-gel preparation provided by the invention, synergistic slow release can be realized by adjusting the ratio of water to oil, the activity release rate of beta-galactosidase at the intestinal stage is increased to 50-85%, the release amount of probiotics reaches 5 * 10 < 6 >-10 < 7 > CFU / mL, and the double-gel preparation is remarkably optimized compared with a single gel system. Experiments show that the preparation can quickly relieve lactose intolerance symptoms and improve intestinal flora balance, has both nutrition and functionality, and has wide application potential.

Description

Technical Field

[0001] The present invention relates to the technical field of dietary nutrition, in particular to a double gel preparation for relieving lactose intolerance and a preparation method thereof. Background Art

[0002] Lactose intolerance (LI) is a common digestive system disease. Its pathogenesis is related to the lack or insufficient activity of lactase, which leads to the inability to digest and absorb lactose normally. The main manifestations are abdominal distension, abdominal pain, diarrhea, etc. after ingesting lactose. β-galactosidase (β-Gal), also known as lactase, is a key enzyme that catalyzes the hydrolysis of lactose in the small intestine. Lactose is an important carbohydrate in dairy products and processed foods made from dairy products. It is not only a source of energy for the human body, but also has the effect of promoting calcium absorption and regulating intestinal health. It is also related to the intellectual development of infants and young children.

[0003] While supplementing with lactase preparations can improve the body's ability to digest lactose and alleviate symptoms, lactase is inactivated by gastric acid and pepsin, preventing it from reaching the small intestine to exert its effects. Meanwhile, probiotic supplements can alleviate lactose intolerance by regulating intestinal flora, but probiotics are subject to stress from gastric acid and bile salts upon reaching the gastrointestinal tract, reducing their survival rate. Therefore, improving the stability and activity of lactase and probiotics is of great practical significance for improving lactose intolerance. Summary of the Invention

[0004] The present invention aims to provide a dual-gel formulation for relieving lactose intolerance and its preparation method to address the aforementioned problems of the prior art. Experiments have shown that the dual-gel formulation provided by the present invention can rapidly alleviate lactose intolerance symptoms and improve intestinal flora balance, combining nutritional and functional benefits, and possesses broad potential for application.

[0005] In order to solve the above problems, the present invention provides the following solutions:

[0006] Technical solution 1: A double gel preparation, comprising a hydrogel encapsulating β-galactosidase and an oil gel encapsulating probiotics; the volume ratio of the hydrogel to the oil gel is 0.2-0.8:0.2-0.8.

[0007] The hydrogel of the present invention encapsulates β-galactosidase with an encapsulation rate of 85% to 100%, and the oil gel prepared by the present invention encapsulates probiotics with an encapsulation rate of 85% to 95%. The ratio of the oil gel to the hydrogel of the present invention is 0.2 to 0.8:0.2 to 0.8, which can achieve a better sustained release effect of the β-galactosidase and probiotics.

[0008] Furthermore, the probiotics include Lactobacillus plantarum and Bifidobacterium animalis, and the ratio of the number of viable bacteria of Lactobacillus plantarum to that of Bifidobacterium animalis is 1:1.

[0009] Furthermore, the preparation method of the dual-gel preparation includes the following steps: mixing goat whey protein treated with cold plasma with selenium-rich konjac glucomannan, adding glutaminase to react, and embedding β-galactosidase to obtain a hydrogel; dissolving 20% ​​soybean lecithin and stearic acid in soybean oil, homogenizing, and adding an emulsion containing probiotics to obtain an oil gel; mixing the hydrogel and the oil gel to obtain the dual-gel preparation.

[0010] Furthermore, the cold plasma treatment conditions are 50W and 30s.

[0011] Furthermore, the temperature of the soybean oil is 145°C to 150°C.

[0012] The specific preparation method of the hydrogel is as follows: 10% goat whey protein is stirred until completely dissolved, hydrated in a 4°C refrigerator overnight, treated with cold plasma (50W, 30s), mixed with 1% selenium-rich konjac glucomannan, added with glutamine transferase (30U / g protein), and placed in an 85°C water bath for 10 minutes and then returned to room temperature, adjusted to pH = 4.0, added with β-galactosidase, homogenized at 8000rpm for 45s, mixed evenly and stored in a refrigerator. The amount of β-galactosidase added is 120U / mL. The volume ratio of the goat whey protein and selenium-rich konjac glucomannan is 0.8:0.2;

[0013] The oil gel is prepared by the following method: 20% w / w soybean lecithin and stearic acid are dissolved in a ratio of 1:1 in soybean oil at 145°C to 150°C, homogenized at 14000 rpm for 5 minutes using a homogenizer, cooled in a water bath until the center temperature reaches 55°C, an emulsion containing probiotics is added, homogenized at 8000 rpm for 45 seconds using a homogenizer, and stored in a refrigerator at 4°C until the oil gel is formed. The addition amount of the plant lactobacillus and animal bifidobacterium is higher than 10 9 CFU / mL;

[0014] The probiotic-containing emulsion was prepared by adding 0.1 g of freeze-dried Lactobacillus plantarum and 0.1 g of freeze-dried Bifidobacterium animalis to 10 mL of sterilized MRS fermentation broth. After anaerobically incubating at 37°C for 48 hours, the mixture was centrifuged at 10,000 × g for 10 minutes, the supernatant was discarded, and 10 mL of sterilized 2% goat whey protein solution was added and vortexed. After the probiotics were dispersed, the mixture was transferred to 69 mL of sterilized 2% goat whey protein solution; the goat whey protein was treated with cold plasma at 50W for 10 seconds.

[0015] During the preparation of the oil gel, goat whey protein is added, which can better embed Lactobacillus plantarum and Bifidobacterium animalis, with the embedding rate reaching 60% to 85%.

[0016] Technical Solution 2: A method for enhancing the properties of whey protein gels, comprising treating whey protein with cold plasma; the cold plasma treatment conditions are 50W for 10 to 30 seconds. After treatment, the free amino group content and free lysine content are increased, the hydrophobicity is reduced, and the fluorescence intensity is significantly reduced.

[0017] Technical solution three: An application of the double-gel preparation in the preparation of a product for alleviating lactose intolerance.

[0018] Technical Solution 4: An application of the double-gel preparation in the preparation of products for regulating intestinal flora.

[0019] Technical Solution 5: An application of the double gel preparation in the preparation of antioxidant products.

[0020] The present invention discloses the following technical effects:

[0021] The present invention uses cold plasma technology to treat goat whey protein, which can significantly improve its gel properties. Combined with the carboxyl cross-linking effect of selenium-rich konjac glucomannan, a hydrogel with a high embedding rate is formed, which effectively protects β-galactosidase from gastric acid degradation. The oil gel adopts a soybean lecithin-stearic acid composite system to greatly improve the survival rate of probiotics in gastric juice. Furthermore, the dual gel system provided by the present invention can achieve synergistic sustained release by adjusting the water-oil ratio. The release rate of β-galactosidase activity in the intestinal stage is increased to 50% to 85%, and the probiotic release amount reaches 5×10 6 ~10 7 CFU / mL, significantly improved compared to a single gel system. Furthermore, the introduction of selenium-rich konjac glucomannan enhances the formulation's antioxidant capacity while promoting intestinal health. Experiments have shown that this formulation can rapidly alleviate symptoms of lactose intolerance and improve intestinal flora balance, combining nutritional and functional benefits with broad potential for application.

[0022] Specifically, the preparation method of the Bigels double gel system of the present invention (Bigels is a uniform mixture obtained by mixing a hydrogel and an oleogel in different proportions and continuously stirring for a certain time at a certain shear rate) is simple and quick, and β-galactosidase and Lactobacillus plantarum-Bifidobacterium animalis can be added at the same time. By adjusting the ratio of the hydrogel and the oleogel, better encapsulation and sustained-release effects can be achieved; among them, the Bigels gel formed by the whey protein treated with the cold plasma technology provided by the present invention can better resist oral and gastric digestion, and has an enhanced protective effect on β-galactosidase and Lactobacillus plantarum-Bifidobacterium animalis; the presence of carbonyl groups on selenium-rich konjac glucomannan lays the foundation for Schiff base reaction with proteins or amino acids, thereby enhancing the stability of protein cross-linking. Therefore, the addition of selenium-rich konjac glucomannan is expected to enhance the gel properties of whey protein; the added β-galactosidase can better decompose lactose into galactose and glucose, promote the digestion of lactose, and quickly relieve lactose intolerance; the added Lactobacillus plantarum-Bifidobacterium animalis can improve the intestinal flora, and thus the preparation provided by the present invention can relieve congenital, primary or secondary lactose intolerance. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0024] Figure 1 is the free amino content of goat whey protein;

[0025] Figure 2 is the free lysine content of goat whey protein;

[0026] Figure 3 is the hydrophobicity of goat whey protein;

[0027] Figure 4 For fluorescence intensity analysis of goat whey protein;

[0028] Figure 5 These are pictures of the finished double gels prepared in Examples 2-6 and Comparative Examples 1-2, respectively. DETAILED DESCRIPTION

[0029] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0030] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0031] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0032] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0033] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0034] The probiotic whey protein emulsion is prepared by adding 0.1 g of freeze-dried Lactobacillus plantarum and 0.1 g of freeze-dried Bifidobacterium animalis to 10 mL of sterilized MRS fermentation broth at a viable cell count ratio of 1:1. The mixture is anaerobically cultured at 37°C for 48 hours, centrifuged at 10,000 × g for 10 minutes, discarded the supernatant, and vortexed with 10 mL of sterilized 2% goat whey protein solution. After the probiotics are dispersed, the mixture is transferred to 69 mL of sterilized 2% goat whey protein solution to obtain the probiotic whey protein emulsion.

[0035] The content of goat whey protein powder in the following embodiments of the present invention is not less than 80%. 10% of goat whey protein is freeze-dried in a cold plasma machine (50W, 30s) to obtain the goat whey protein used.

[0036] The in vitro digestion steps are as follows: the sample is placed in saliva, SGF, or SIF for further release. At fixed time points, 1 mL of the released solution is removed for β-Gal activity, and the number of viable bacteria in the released solution is determined using the dilution separation and counting method.

[0037] Goat whey protein powder (Jiacheng Zhihe (Beijing) Technology Co., Ltd.); selenium-enriched konjac glucomannan (Ankang Selenium-enriched Product R&D Center); Lactobacillus plantarum and Bifidobacterium animalis were provided by the Dairy Processing and Quality Safety Engineering Technology Laboratory (Northwest Agriculture and Forestry University). These two strains can also be obtained by those skilled in the art through conventional purchase.

[0038] Example 1

[0039] 1. Preparation of goat whey protein solution:

[0040] Goat whey protein (WPI) at a concentration of 10% (w / v) was dissolved in 10 mM phosphate buffer solution and stored overnight to obtain a fully hydrated WPI solution.

[0041] 2. Cold plasma modified goat whey protein:

[0042] The WPI solution prepared in step 1 was evenly distributed on a cold plasma carrier platform and processed using a cold plasma machine. The processing power was set to 40 W and 50 W, and the processing time was 0 s (control), 10 s, 20 s, 30 s, and 40 s, respectively. After treatment, the cold plasma-treated WPI solution was obtained and stored at 4°C for 12 hours until subsequent analysis.

[0043] 3. Analysis of cold plasma modified proteins:

[0044] Determination of free amino group content of goat whey protein in the WPI solution treated with cold plasma in step 2 ( Figure 1 ), free lysine content ( Figure 2 ), hydrophobicity ( Figure 3 ) and fluorescence intensity analysis ( Figure 4 ), Figure 1-4 Control and 0 represent the control group, 4-1 represents treatment at 40W for 10s, 4-2 represents treatment at 40W for 20s, 4-3 represents treatment at 40W for 30s, 4-4 represents treatment at 40W for 40s, 5-1 represents treatment at 50W for 10s, 5-2 represents treatment at 50W for 20s, 5-3 represents treatment at 50W for 30s, and 5-4 represents treatment at 50W for 40s. Figures 1-4 In summary, when goat whey protein was treated with 50W / 30s, the free amino content increased, the free lysine content increased, the hydrophobicity decreased, and the fluorescence intensity decreased significantly, so it was used for subsequent experimental analysis.

[0045] Example 2

[0046] 1. Preparation of hydrogel:

[0047] 10% goat whey protein treated with cold plasma (treatment conditions 50W, 30s) was compounded with 1% selenium-enriched konjac glucomannan in a ratio of 0.8:0.2, heated in an 85°C water bath for 10 min, cooled to room temperature, adjusted to pH 4.0, added β-galactosidase, homogenized at 8000 rpm for 45s, mixed evenly, and stored in a 4°C refrigerator.

[0048] 2. Preparation of oil gel:

[0049] Dissolve 20% w / w soy lecithin and stearic acid in a 1:1 ratio in soybean oil at 145°C, homogenize at 14000 rpm for 5 minutes using a homogenizer, cool in a water bath until the center temperature reaches 55°C, add probiotic whey protein emulsion, homogenize at 8000 rpm for 45 seconds using a homogenizer, and store in a refrigerator at 4°C until oil gel is formed.

[0050] 3. Preparation of double gel preparation:

[0051] Freshly prepared oleogel and hydrogel cooled to 55°C were mixed in a ratio of 0.2:0.8, and the mixture was homogenized at 15,000 rpm for 60 s. After homogenization, the mixture was immediately transferred to an ice bath to induce two-phase gelation and stored in a 4°C refrigerator to obtain a dual-gel preparation.

[0052] Example 3

[0053] In this example, when preparing the hydrogel, 10% goat whey protein treated with cold plasma (treatment conditions: 50W, 30s) and 1% selenium-enriched konjac glucomannan were compounded in a ratio of 0.8:0.2; when preparing the oleogel, the temperature of the soybean oil was 147°C; and when preparing the dual-gel preparation, freshly prepared oleogel cooled to 55°C and the hydrogel were mixed in a ratio of 0.4:0.6.

[0054] The specific steps of this embodiment are as follows:

[0055] 1. Preparation of hydrogel:

[0056] 10% goat whey protein treated with cold plasma (treatment conditions 50W, 30s) was compounded with 1% selenium-enriched konjac glucomannan in a ratio of 0.8:0.2, heated in an 85°C water bath for 10 min, cooled to room temperature, adjusted to pH 4.0, added β-galactosidase, homogenized at 8000 rpm for 45s, mixed evenly, and stored in a 4°C refrigerator.

[0057] 2. Preparation of oil gel:

[0058] Dissolve 20% w / w soy lecithin and stearic acid in a 1:1 ratio in soybean oil at 147°C, homogenize at 14000 rpm for 5 minutes using a homogenizer, cool in a water bath until the center temperature reaches 55°C, add probiotic whey protein emulsion, homogenize at 8000 rpm for 45 seconds using a homogenizer, and store in a refrigerator at 4°C until oil gel is formed.

[0059] 3. Preparation of double gel preparation:

[0060] Freshly prepared oleogel and hydrogel cooled to 55°C were mixed in a ratio of 0.4:0.6, and the mixture was homogenized at 15,000 rpm for 60 s. After homogenization, the mixture was immediately transferred to an ice bath to induce two-phase gelation and stored in a 4°C refrigerator to obtain a dual-gel preparation.

[0061] Example 4

[0062] In this example, when preparing the hydrogel, 10% goat whey protein treated with cold plasma (treatment conditions: 50W, 30s) and 1% selenium-enriched konjac glucomannan were compounded in a ratio of 0.8:0.2; when preparing the oleogel, the temperature of the soybean oil was 147°C; and when preparing the dual-gel preparation, freshly prepared oleogel cooled to 55°C and the hydrogel were mixed in a ratio of 0.5:0.5.

[0063] The specific steps of this embodiment are as follows:

[0064] 1. Preparation of hydrogel:

[0065] 10% goat whey protein treated with cold plasma (treatment conditions 50W, 30s) was compounded with 1% selenium-enriched konjac glucomannan in a ratio of 0.8:0.2, heated in an 85°C water bath for 10 min, cooled to room temperature, adjusted to pH 4.0, added β-galactosidase, homogenized at 8000 rpm for 45s, mixed evenly, and stored in a 4°C refrigerator.

[0066] 2. Preparation of oil gel:

[0067] Dissolve 20% w / w soy lecithin and stearic acid in a 1:1 ratio in soybean oil at 147°C, homogenize at 14000 rpm for 5 minutes using a homogenizer, cool in a water bath until the center temperature reaches 55°C, add probiotic whey protein emulsion, homogenize at 8000 rpm for 45 seconds using a homogenizer, and store in a refrigerator at 4°C until oil gel is formed.

[0068] 3. Preparation of double gel preparation:

[0069] Freshly prepared oleogel and hydrogel cooled to 55°C were mixed in a ratio of 0.5:0.5, and the mixture was homogenized at 15,000 rpm for 60 s. After homogenization, the mixture was immediately transferred to an ice bath to induce two-phase gelation and stored in a 4°C refrigerator to obtain a dual-gel preparation.

[0070] Example 5

[0071] In this example, when preparing the hydrogel, 10% goat whey protein treated with cold plasma (treatment conditions: 50W, 30s) and 1% selenium-enriched konjac glucomannan were compounded in a ratio of 0.8:0.2. When preparing the oleogel, the temperature of the soybean oil was 147°C. When preparing the dual-gel preparation, freshly prepared oleogel cooled to 55°C and the hydrogel were mixed in a ratio of 0.6:0.4.

[0072] The specific steps of this embodiment are as follows:

[0073] 1. Preparation of hydrogel:

[0074] 10% goat whey protein treated with cold plasma (treatment conditions 50W, 30s) was compounded with 1% selenium-enriched konjac glucomannan in a ratio of 0.8:0.2, heated in an 85°C water bath for 10 min, cooled to room temperature, adjusted to pH 4.0, added β-galactosidase, homogenized at 8000 rpm for 45s, mixed evenly, and stored in a 4°C refrigerator.

[0075] 2. Preparation of oil gel:

[0076] Dissolve 20% w / w soy lecithin and stearic acid in a 1:1 ratio in soybean oil at 147°C, homogenize at 14000 rpm for 5 minutes using a homogenizer, cool in a water bath until the center temperature reaches 55°C, add probiotic whey protein emulsion, homogenize at 8000 rpm for 45 seconds using a homogenizer, and store in a refrigerator at 4°C until oil gel is formed.

[0077] 3. Preparation of double gel preparation:

[0078] Freshly prepared oleogel and hydrogel cooled to 55°C were mixed in a ratio of 0.6:0.4, and the mixture was homogenized at 15,000 rpm for 60 s. After homogenization, the mixture was immediately transferred to an ice bath to induce two-phase gelation and stored in a 4°C refrigerator to obtain a dual-gel preparation.

[0079] Example 6

[0080] In this example, when preparing the hydrogel, 10% goat whey protein treated with cold plasma (treatment conditions: 50W, 30s) and 1% selenium-enriched konjac glucomannan were compounded in a ratio of 0.8:0.2. When preparing the oleogel, the temperature of the soybean oil was 150°C. When preparing the dual-gel preparation, freshly prepared oleogel cooled to 55°C and the hydrogel were mixed in a ratio of 0.8:0.2.

[0081] 1. Preparation of hydrogel:

[0082] 10% goat whey protein treated with cold plasma (treatment conditions 50W, 30s) was compounded with 1% oxidized selenium-enriched konjac glucomannan in a ratio of 0.8:0.2, heated in an 85°C water bath for 10 minutes, cooled to room temperature, adjusted to pH 4.0, added β-galactosidase, homogenized at 8000 rpm for 45 seconds, mixed evenly, and stored in a 4°C refrigerator.

[0083] 2. Preparation of oil gel:

[0084] Dissolve 20% w / w soy lecithin and stearic acid in a 1:1 ratio in 150°C soybean oil, homogenize at 14,000 rpm for 5 minutes using a homogenizer, cool in a water bath until the center temperature reaches 55°C, add probiotic whey protein emulsion, homogenize at 8,000 rpm for 45 seconds using a homogenizer, and store in a 4°C refrigerator until oil gel is formed.

[0085] 3. Preparation of double gel preparation:

[0086] Freshly prepared oleogel and hydrogel cooled to 55°C were mixed in a ratio of 0.8:0.2, and the mixture was homogenized at 15,000 rpm for 60 s. After homogenization, the mixture was immediately transferred to an ice bath to induce two-phase gelation and stored in a 4°C refrigerator to obtain a dual-gel preparation.

[0087] Comparative Example 1

[0088] In this comparative example, when preparing the dual-gel preparation, freshly prepared oleogel and hydrogel cooled to 55°C were mixed in a 0:1 ratio. That is, this comparative example was solely a hydrogel preparation (10% goat whey protein treated with cold plasma (treatment conditions: 50W, 30s) was compounded with 1% selenium-enriched konjac glucomannan in a ratio of 0.8:0.2, heated in an 85°C water bath for 10 minutes, cooled to room temperature, adjusted to pH 4.0, β-galactosidase added, homogenized at 8000 rpm for 45 seconds, mixed thoroughly, and stored in a 4°C refrigerator).

[0089] The statistical results of the entrapment efficiency of β-galactosidase and the cumulative release rate at each stage of in vitro digestion of the double gel preparations prepared in Examples 2-6 and the hydrogel preparation prepared in this comparative example are shown in Table 1.

[0090] Table 1

[0091]

[0092] According to the data in Table 1, the encapsulation rate of all gel products reached over 90%, with no significant difference. In addition, lactase is mainly released in the small intestine to better alleviate lactose intolerance. Therefore, when the ratio of oil gel to hydrogel is 0.5:0.5 (Example 4), the cumulative release rate of lactase at all stages of in vitro digestion is the best.

[0093] Comparative Example 2

[0094] The preparation steps of the oil gel in this comparative example are as follows: 20% w / w soybean lecithin and stearic acid are dissolved in 1:1 ratio in soybean oil at 147°C, homogenized at 14000 rpm for 5 minutes using a homogenizer, cooled in a water bath until the center temperature reaches 55°C, probiotic whey protein emulsion is added, homogenized at 8000 rpm for 45 seconds using a homogenizer, and stored in a refrigerator at 4°C until the oil gel is formed.

[0095] The statistical results of the entrapment efficiency of β-galactosidase and the cumulative release amount at each stage of in vitro digestion of the double gel preparations prepared in Examples 2-6 and the oil gel preparation prepared in this comparative example are shown in Table 2.

[0096] Table 2

[0097]

[0098]

[0099] According to the data in Table 2, when the ratio of oil gel to hydrogel is 0.5:0.5 (Example 4), the encapsulation efficiency and the cumulative release rate at each stage of in vitro digestion of the prepared oil gel are the best. Figure 5 ,Depend on Figure 5 It can be seen that as the proportion of oil gel increases, the gel product gradually becomes yellowish, and the oil gel is the darkest in color.

[0100] In summary, the present invention provides a co-encapsulated β-galactosidase-Lactobacillus plantarum-Bifidobacterium animalis Bigels double gel preparation that can quickly relieve lactose intolerance.

[0101] The preferred embodiments of the present invention are described herein, but are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by those skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A double gel preparation, characterized in that: The components include a hydrogel for embedding beta-galactosidase and an oil gel for embedding probiotics; the volume ratio of the hydrogel to the oil gel is 0.2-0.8:0.2-0.

8.

2. The double gel preparation according to claim 1, characterized in that The probiotics include plant lactobacillus and animal bifidobacterium, and the ratio of the number of live bacteria of the plant lactobacillus to the number of live bacteria of the animal bifidobacterium is 1:

1.

3. The double gel preparation according to claim 1, characterized in that The preparation method of the dual-gel preparation comprises the following steps: mixing goat whey protein treated with cold plasma with selenium-rich konjac glucomannan, adding transglutaminase for reaction, and embedding β-galactosidase to obtain a hydrogel; dissolving 20% ​​soybean lecithin and stearic acid in soybean oil, homogenizing, and adding an emulsion containing probiotics to obtain an oil gel; and mixing the hydrogel with the oil gel to obtain the dual-gel preparation.

4. The double gel preparation according to claim 3, characterized in that The cold plasma treatment conditions are 50W and 30s.

5. The double gel preparation according to claim 3, characterized in that The temperature of the soybean oil is 145°C to 150°C.

6. A method for enhancing the performance of whey protein gel, characterized in that: The method comprises the steps of treating whey protein with cold plasma; the cold plasma treatment conditions are 50W and 30s.

7. Use of the double gel preparation according to any one of claims 1 to 5 in preparing a product for alleviating lactose intolerance.

8. Use of the double-gel preparation according to any one of claims 1 to 5 in preparing a product for regulating intestinal flora.

9. Use of the double gel preparation according to any one of claims 1 to 5 in the preparation of antioxidant products.

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