Enhancing the survival of Lactobacillus plantarum via the rational design of whey protein isolate-high acyl gellan gum gelled water-in-oil emulsions

IF 4.9 2区化学 Q2 CHEMISTRY, PHYSICAL

Colloids and Surfaces A: Physicochemical and Engineering Aspects Pub Date : 2024-11-05 DOI:10.1016/j.colsurfa.2024.135707

Peiyang Li , Meiqi Liu , Wenjing Lu , Qi Ran , Xuanbo Liu , Qiaomei Zhu , Qingbin Guo

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Abstract

In the present study, single whey protein isolate (WPI) gel, high acyl gellan gum (HG), and WPI-HG composite gels at various WPI concentrations in the water phase within W/O emulsions were prepared, to explore the effects of different gel structures on the stability of the emulsion system and the survival of encapsulated Lactobacillus plantarum. The results indicated that the WPI-HG composite gel had a superior effect to the single WPI or HG gel in the stabilization of the W/O emulsion, because of the decrease in droplet size and increase in viscoelasticity. When the WPI concentration was greater than 4.0 wt%, the WPI-HG gel in the internal aqueous phase contributed to a tremendous improvement in the survival rate of Lactobacillus plantarum during the 6-month storage period. The strengthened network structure and lower water activity in the composite gel help improve the probiotics the viability against the thermal damage and harsh gastrointestinal conditions.

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通过合理设计乳清蛋白分离物-高酰基结冷胶胶凝油包水乳剂提高植物乳杆菌的存活率

本研究制备了W/O乳液中水相中不同WPI浓度的单一乳清蛋白分离物（WPI）凝胶、高酰基结冷胶（HG）和WPI-HG复合凝胶，以探讨不同凝胶结构对乳液体系稳定性和包裹的植物乳杆菌存活率的影响。结果表明，WPI-HG 复合凝胶在稳定 W/O 型乳液方面的效果优于单一的 WPI 或 HG 凝胶，这是因为液滴体积减小，粘弹性增加。当 WPI 浓度大于 4.0 wt% 时，水相内部的 WPI-HG 凝胶能极大地提高植物乳杆菌在 6 个月储存期间的存活率。复合凝胶中强化的网络结构和较低的水活性有助于提高益生菌的存活率，使其免受热损伤和恶劣胃肠道条件的影响。

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来源期刊

Colloids and Surfaces A: Physicochemical and Engineering Aspects 化学-物理化学

CiteScore

8.70

自引率

9.60%

发文量

2421

审稿时长

56 days

期刊介绍： Colloids and Surfaces A: Physicochemical and Engineering Aspects is an international journal devoted to the science underlying applications of colloids and interfacial phenomena. The journal aims at publishing high quality research papers featuring new materials or new insights into the role of colloid and interface science in (for example) food, energy, minerals processing, pharmaceuticals or the environment.