Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand.
Health Sciences Research Centre, Life Sciences Department, Whitelands College, University of Roehampton, UK.
Food Res Int. 2018 Jan;103:182-191. doi: 10.1016/j.foodres.2017.10.027. Epub 2017 Oct 14.
Black waxy and red jasmine rice flour (6.5% and 18.7% amylose content, respectively) were modified using pullulanase followed by heat-moisture treatment (Hydrolyzed-HMT) to produce microcapsules that entrapped L. plantarum TISTR 1465. Hydrolyzed-HMT of colored rice flours showed restricted pasting properties, lower breakdown and higher thermal properties than native flour (p<0.05). Hydrolysis treatment was able to promote a low molecular weight starch that easily formed a crystalline structure after HMT. As a consequence, a significant increase in slowly digestible starch was observed (from 23.7% to 37.0% in waxy type and 22.2% to 34.6% non-waxy type). The survival of L. plantarum TISTR 1465 after simulated gastric fluid (90min) and simulated intestinal fluid (120min) of the Hydrolyzed 36h-HMT black waxy rice was higher (8.07±0.13logCFU/g and 7.48±0.12logCFU/g) than gum arabic (6.12±0.11 and 4.72±0.28logCFU/g) and no carrier (3.34±0.23 and 0.43±0.75logCFU/g) respectively. Moreover, these microcapsules also obtained the highest survival (8.67±0.20logCFU/g) after storage for 90days at 4°C. Under scanning electron microscopy, starch granules of the hydrolyzed 36h-HMT were seen as polyhedral shapes in the spherical aggregates that carried the microorganisms and reduced their injury and mortality. Short-chain fatty acids of the hydrolyzed 36h-HMT were much higher than positive control at every fermentation time (p<0.01). The fluorescence in situ hybridization result showed that the prebiotic property of hydrolyzed 36h-HMT black waxy rice can better aid the beneficial probiotic Lactobacillus spp. growth after 24h fermentation than the negative control (from 8.40±0.48 to 7.03±0.21logCFU/g, p<0.05) and commercial prebiotic Orafti®Synergy1 (8.40±0.48 to 7.47±0.08logCFU/g, p<0.01). Microencapsulation of hydrolyzed black waxy rice flour followed by HMT is proposed as a synbiotic ingredient to apply in synbiotic foods.
黑色蜡质和红色茉莉香米面粉（直链淀粉含量分别为 6.5%和 18.7%）分别用普鲁兰酶进行修饰，然后进行湿热处理（水解-HMT），以生产包埋 L. plantarum TISTR 1465 的微胶囊。与天然面粉相比，经过水解的彩色米粉的 HMT 显示出限制的糊化特性、较低的崩解和较高的热特性（p<0.05）。水解处理能够促进易于在 HMT 后形成结晶结构的低分子量淀粉。结果，观察到缓慢消化淀粉的显著增加（蜡质型从 23.7%增加到 37.0%，非蜡质型从 22.2%增加到 34.6%）。经过模拟胃液（90 分钟）和模拟肠液（120 分钟）处理后，水解 36 小时-HMT 黑蜡质大米中的 L. plantarum TISTR 1465 的存活率（8.07±0.13logCFU/g 和 7.48±0.12logCFU/g）高于阿拉伯胶（6.12±0.11 和 4.72±0.28logCFU/g）和无载体（3.34±0.23 和 0.43±0.75logCFU/g）。此外，这些微胶囊在 4°C 下储存 90 天时也获得了最高的存活率（8.67±0.20logCFU/g）。在扫描电子显微镜下，水解 36 小时-HMT 的淀粉颗粒在携带微生物的球形聚集体中呈多面体形，减少了微生物的损伤和死亡率。与阳性对照相比，水解 36 小时-HMT 的短链脂肪酸在每个发酵时间都高得多（p<0.01）。荧光原位杂交结果表明，与阴性对照（从 8.40±0.48 到 7.03±0.21logCFU/g，p<0.05）和商业益生元 Orafti®Synergy1（从 8.40±0.48 到 7.47±0.08logCFU/g，p<0.01）相比，水解黑蜡质大米的预生物特性在 24 小时发酵后可以更好地帮助有益的益生菌乳杆菌属生长。
因此，经过水解的黑蜡质米粉的微胶囊化，然后进行 HMT，可以作为一种合生元成分，应用于合生元食品中。
