Reid A Ainsley, Champagne C P, Gardner N, Fustier P, Vuillemard J C
Food and Nutrition Sciences Dept. and INAF, Paul-Comtois Bldg., Laval Univ., Quebec, QC, Canada G1K 7P4.
J Food Sci. 2007 Jan;72(1):M031-7. doi: 10.1111/j.1750-3841.2006.00222.x.
The aim of this study was to investigate the effect of whey protein isolate (WPI) gel microentrapment on the viability of Lactobacillus rhamnosus R011 during the production and storage of biscuits, frozen cranberry juice, and vegetable juice. Viability of microentrapped (ME) cells was compared to free cells freeze-dried in a milk-based protective solution as well as in a WPI-based solution (ungelled). During the production of biscuits and their storage for 2 wk at 23 degrees C, the highest stability was obtained with the cells ME in WPI gel particles. However, free cells prepared in the milk-based matrix were those that maintained the highest viability during storage of vegetable juice as well as during freezing and storage of cranberry juice. The culture prepared in a WPI-based solution had the highest drops in viable counts following the heating process of biscuits as well as during storage of vegetable juice and freezing and storage of cranberry juice. Although the WPI-based solution was not efficient in protecting free cells, it is concluded that the process of microentrapment in WPI can help in protecting the freeze-dried cells against subsequent acidic and alkaline pH conditions as well as heating and freezing of food products.
本研究的目的是调查乳清分离蛋白（WPI）凝胶微包封对鼠李糖乳杆菌R011在饼干、冷冻蔓越莓汁和蔬菜汁生产及储存过程中的活力的影响。将微包封（ME）细胞的活力与在基于牛奶的保护溶液以及基于WPI的溶液（未凝胶化）中冻干的游离细胞进行比较。在饼干生产过程中以及在23℃下储存2周期间，WPI凝胶颗粒中的ME细胞具有最高的稳定性。然而，在基于牛奶的基质中制备的游离细胞在蔬菜汁储存以及蔓越莓汁冷冻和储存期间保持了最高的活力。在基于WPI的溶液中制备的培养物在饼干加热过程以及蔬菜汁储存以及蔓越莓汁冷冻和储存期间，活菌数下降最多。尽管基于WPI的溶液在保护游离细胞方面效率不高，但可以得出结论，WPI中的微包封过程有助于保护冻干细胞免受随后食品产品的酸性和碱性pH条件以及加热和冷冻的影响。
