Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China; School of Cultural Industries and Tourism, Xiamen University of Technology, Fujian, China.
Food Chem. 2019 Mar 15;276:307-314. doi: 10.1016/j.foodchem.2018.10.026. Epub 2018 Oct 6.
Soy protein isolate (SPI) and carrageenan (IC) complex coacervates were formed through electrostatic attractions for encapsulating Bifidobacterium longum. The effects of pH (2.0-5.0) and SPI:IC mass ratios (10:1, 15:1, 20:1) on coacervate yield, entrapment efficiency and viability of the probiotic bacteria were investigated. The coacervates produced at pH 3 had higher yields and entrapment efficiency, and a SPI:IC mass ratio of 10:1 produced a complex coacervate with more compact microstructure. Compared to the native ones, the bacteria encapsulated in the coacervates had significantly improved viability during storage (4 °C), pasteurization (85 °C for 5, 10 and 30 min) and in vitro dynamic gastric and intestinal digestion. The findings also suggested that the coacervate with a SPI:IC ratio of 10:1 was more capable to protect the bacteria from loss against different stresses. This study provides a novel approach for designing efficient microcapsules containing probiotic bacteria with enhanced functional properties.
大豆分离蛋白（SPI）和角叉菜胶（IC）通过静电吸引形成复合凝聚物，用于包埋长双歧杆菌。考察了 pH 值（2.0-5.0）和 SPI:IC 质量比（10:1、15:1、20:1）对凝聚物产率、包埋效率和益生菌活菌数的影响。在 pH 3 下产生的凝聚物产率和包埋效率更高，SPI:IC 质量比为 10:1 时形成的复合凝聚物具有更紧凑的微观结构。与原生菌相比，包埋在凝聚物中的细菌在储存（4°C）、巴氏杀菌（85°C 5、10 和 30 min）以及体外动态胃和肠消化过程中的存活率显著提高。研究结果还表明，SPI:IC 比例为 10:1 的凝聚物更能保护细菌免受不同应激源的损失。本研究为设计具有增强功能特性的含益生菌的高效微胶囊提供了一种新方法。
