González-Ferrero C, Irache J M, González-Navarro C J
Food Ingredients Line Research, National Centre for Food Technology and Safety - CNTA, 31570 San Adrián, Spain.
Department of Pharmacy and Pharmaceutical Technology, University of Navarra, 31008 Pamplona, Spain.
Food Chem. 2018 Jan 15;239:879-888. doi: 10.1016/j.foodchem.2017.07.022. Epub 2017 Jul 8.
The present work describes the encapsulation of probiotics using a by-product as wall material and a process feasible to be scaled-up: coacervation of soybean protein concentrate (SPC) by using calcium salts and spray-drying. SPC was extracted from soybean flour, produced during the processing of soybean milk, by alkaline extraction following isoelectric precipitation. Two probiotic strains were selected for encapsulation (Lactobacillus plantarum CECT 220 and Lactobacillus casei CECT 475) in order to evaluate the ability of SPC to encapsulate and protect bacteria from stress conditions. The viability of these encapsulated strains under in vitro gastrointestinal conditions and shelf-life during storage were compared with the most common forms commercialized nowadays. Results show that SPC is a feasible material for the development of probiotic microparticles with adequate physicochemical properties and enhanced significantly both probiotic viability and tolerance against simulated gastrointestinal fluids when compared to current available commercial forms.
利用钙盐对大豆浓缩蛋白（SPC）进行凝聚并喷雾干燥。SPC是通过等电沉淀后的碱性提取法从豆奶加工过程中产生的豆粉中提取出来的。选择了两种益生菌菌株进行包封（植物乳杆菌CECT 220和干酪乳杆菌CECT 475），以评估SPC包封和保护细菌免受应激条件影响的能力。将这些包封菌株在体外胃肠道条件下的活力以及储存期间的保质期与目前商业化的最常见形式进行了比较。结果表明，SPC是开发具有适当物理化学性质的益生菌微粒的可行材料，与目前现有的商业形式相比，其显著提高了益生菌的活力和对模拟胃肠液的耐受性。
