a College of Food Science , Northeast Agriculture University , Harbin , China.
b Department of Food Science, College of Food Science and Engineering , Jilin University , Changchun , China.
J Microencapsul. 2018 Aug;35(5):504-512. doi: 10.1080/02652048.2018.1538266. Epub 2018 Nov 30.
Lactobacillus acidophilus LA-5 has poor survivability in yoghurts. This study aims to microencapsulate L. acidophilus LA-5 using polymerised whey protein as wall material and evaluate its survivability and effects on physiochemical properties of yoghurts. The microencapsulation yield was 92.90% and average beads size was 744 μm. Microencapsulated L. acidophilus LA-5 showed higher survival at simulated gastrointestinal conditions. Microencapsulated L. acidophilus LA-5 had improved survivability (∼10 cfu/mL) than free cells (∼10 cfu/mL) after digesting by simulated intestinal juice (6 h) in yoghurts during 10-week storage. Microencapsulated L. acidophilus LA-5 improved the firmness and protein content and decreased the spontaneous whey separation and synaeresis of yoghurts significantly (p < 0.01). Changes in pH and free microorganism population of yoghurts during storage were not affected by adding microencapsulated L. acidophilus LA-5. Microencapsulation of L. acidophilus LA-5 using polymerised whey protein as wall material improved its survivability and the physiochemical properties of the yoghurt.
嗜酸乳杆菌 LA-5 在酸奶中的存活率较低。本研究旨在使用聚合乳清蛋白作为壁材对嗜酸乳杆菌 LA-5 进行微胶囊化，并评估其存活率及其对酸奶理化性质的影响。微胶囊化的产率为 92.90%，平均珠粒大小为 744μm。微囊化嗜酸乳杆菌 LA-5 在模拟胃肠道条件下表现出更高的存活率。在模拟肠液（6h）消化后，微囊化嗜酸乳杆菌 LA-5 在酸奶中的存活率（约 10 cfu/mL）优于游离细胞（约 10 cfu/mL），在 10 周的贮藏期内。微囊化嗜酸乳杆菌 LA-5 显著提高了酸奶的硬度和蛋白质含量，显著降低了酸奶的自发性乳清分离和渗出（p<0.01）。添加微囊化嗜酸乳杆菌 LA-5 后，酸奶在贮藏过程中 pH 值和游离微生物数量的变化不受影响。使用聚合乳清蛋白作为壁材对嗜酸乳杆菌 LA-5 进行微胶囊化可提高其存活率和酸奶的理化性质。
