期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 148, 期 -, 页码 238-247出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.01.113
关键词
Probiotics; Co-encapsulation; Protein; Polysaccharides; FT-IR; Thermal properties
资金
- National Key R&D Program of China [2018YFD0901106]
In the study, Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) and Lactobacillus paracasei subsp. paracasei paracasei) were isolated from food products and identified. The probiotics were co-encapsulated by emulsification technique with transglutaminase-induced gelation of whey protein isolate (WPI). A double layer was formed by xanthan gum (XG). The survival of both free and microencapsulated cells in each step was enumerated. The results showed that high entrapment yield (8636 +/- 1.07%) was achieved, WPI-XG provided significant protection for cells in simulated gastric juice and bile tolerance tests compared with free cells. Besides, the survivability under thermal condition also strengthened. During freeze-drying process, the survival was improved and naked cells cannot be seen on microcapsules surface when trehalose was added into WPI solution as a lyoprotectant Additionally, the structure changes of WPI/XG in the encapsulation process were investigated by Fourier transform infrared spectrophotometer (FT-IR) and the thermal properties were studied by differential scanning calorimetry (DSC). (C) 2020 Elsevier B.V. All rights reserved.
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