食品科学
多糖
益生菌
大豆蛋白
植物乳杆菌
化学
消化(炼金术)
抗氧化剂
细菌
色谱法
生物化学
生物
乳酸
遗传学
作者
Haodong Yao,Bu Liu,He Li,Jielun Hu,Huan Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-02-09
卷期号:413: 135596-135596
被引量:28
标识
DOI:10.1016/j.foodchem.2023.135596
摘要
The objective of this research was to investigate the in vitro gastrointestinal digestion and storage properties of Lactobacillus plantarum 550 encapsulated in soy protein isolate (SPI) and peach gum polysaccharide (PG) through spray drying. High survival rates (>8.1 Log CFU/g) were obtained for all encapsulation formulas containing PG. Combination of SPI and PG showed positive effects on both gastric resistance and storage stability of cells. Among the formulas tested, sample of SPI:PG = 3:1 showed the highest survival (7.88 ± 0.12 Log CFU/g), corresponding to the strongest electrostatic interaction between SPI and PG. With PG content increasing, the storage stability of probiotic was also enhanced, as PG could reduce the moisture content within microcapsules as well as scavenge free radicals generated during storage. In conclusion, the current study demonstrates that SPI combined with PG may provide effective protection to cells not only during spray drying, but also during storage and gastrointestinal digestion.
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