Starch propionylation acts as novel encapsulant for probiotic bacteria: A structural and functional analysis

Propionylated potato starch (PPS) with different degrees of substitution (DS) was prepared from native potato starch (NPS) and their potential to encapsulate Lactobacillus rhamnosus GG (LGG) was analyzed. Fourier transform infrared spectroscopy (FTIR) showed a characteristic peak of propionyl groups, which appeared at 1746 cm-1, demonstrating that propionylation occurred. X-ray diffraction (XRD) results revealed that the characteristic diffraction peak intensity of PPS gradually disappeared with the increasing of the DS, which was related to the loss of the ordered crystalline structure of starch granules. Propionylation resulted in the starch to be more thermally stable than its native starch. Furthermore, the propionylated starch had a higher resistance to digestion and hydrophobicity. More importantly, the micro-capsulated LGG derived from propionylated starch could achieve a maximum embedding efficiency of 87.77% at starch DS = 1.54, and also demonstrated a higher resistance to a strong acidic condition and a greater storage stability at 4 degrees C. This study may highlight a novel approach for probiotic encapsulation using propionylated potato starch as an encapsulant.

Automated summary

In this study, propionylated potato starch with different degrees of substitution was prepared, and the potential of encapsulating Lactobacillus rhamnosus GG was analyzed. The results showed that propionylation increased the thermal stability and resistance to digestion and hydrophobicity of the starch. The micro-capsulated LGG derived from propionylated starch demonstrated higher resistance to acidic conditions and greater storage stability at low temperatures.