Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions

Whey protein isolate (WPI)-soybean hull polysaccharide (SHP) Maillard reaction conjugates were used to encapsulate Lacticaseibacillus casei and determine the effect of encapsulation on bacterial viability during freeze drying, simulated pasteurization simulated gastrointestinal digestion and storage. The WPI-SHP conjugates were characterized by degree of conjugation, size-exclusion chromatography, infrared and fluorescence spectroscopy and other analyses. The degree of conjugation, the formation of Maillard reaction products and the content of high molecular weight conjugates increased with reaction time. The emulsification capacity and glass transition temperature (Tg) of the WPI-SHP conjugates peaked after 4 days of reaction, at a Tg of 140.51 ± 2.76 °C, an emulsification activity index of 9.12 m2/g and emulsion stability index of 87.01%. WPI-SHP4d had the best protection effect of probiotics under freeze drying, simulated pasteurization and gastrointestinal digestion. These findings provide valuable insights into the selection of encapsulating agents to improve probiotic viability in functional foods.