不同蛋白基质微胶囊在喷雾干燥、胃肠消化、热处理和储存过程中对益生菌活力的影响

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2023-06-12 DOI:10.1002/efd2.98
Rui Zhou, Yifu Xu, Dejun Dong, Jielun Hu, Lin Zhang, Huan Liu
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引用次数: 1

摘要

本研究的目的是在蛋白质基质的基础上对益生菌进行包封,研究喷雾干燥、体外胃肠消化、加热和储存对益生菌存活的影响。将益生菌分离物Bacillus coagulans BC01在乳清分离蛋白(WPI)、大豆分离蛋白(SPI)、骆驼乳清分离蛋白或酪蛋白酸钠中喷雾干燥。通过流式细胞仪观察,WPI制备的微胶囊在喷雾干燥、NaCl和paraxin处理和储存过程中,细胞壁损伤较小,存活率最高。然而,体外胃肠道消化和热处理过程中,SPI基质微胶囊的存活率最高,这可能是由于其在水中的溶解度相对较低,可以防止益生菌过早释放,从而保护益生菌免受低pH环境的损害,减少细胞与外界热休克的直接接触。综上所述,基于wpi的益生菌微胶囊在加工过程中细胞壁损伤较小,而基于spi的益生菌微胶囊溶解度相对较低,可能对不利的外部环境具有更好的保护作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage. A probiotic isolate Bacillus coagulans BC01 was spray dried in whey protein isolate (WPI), soy protein isolate (SPI), camel whey protein isolate, or sodium caseinate. Probiotic microcapsules fabricated using WPI obtained the highest survival during spray drying, NaCl and paraxin challenges and storage, as less cell wall damage occurred during spray drying which could be observed by flow cytometer. However, the highest survivals during in vitro gastrointestinal digestion and thermal treatment were found in microcapsules with SPI matrix, which could be attributed to its relatively low solubility in water that prevented probiotics from being released prematurely, thus protecting probiotics from the damage of low pH environment and diminishing the direct contact of cells with external heat shock. In conclusion, the current study demonstrated that WPI-based probiotic microcapsules with less cell wall damage during processing and SPI-based probiotic microcapsules with relatively low solubility may provide better protection to adverse external environments.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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