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蛋白质包囊剂的超高压均质处理对喷雾干燥后益生菌培养物存活率的影响

The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying.

作者信息

Mis-Solval Kevin E, Jiang Nan, Yuan Meilin, Joo Kay H, Cavender George A

机构信息

Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA.

School of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China.

出版信息

Foods. 2019 Dec 17;8(12):689. doi: 10.3390/foods8120689.

Abstract

Interest in probiotic foods and ingredients is increasing as consumers become more aware of their potential health benefits. The production of these products often involves the use of dry culture powders, and the techniques used to produce such powders often suffer from significant losses of viable cells during drying or require the use of expensive drying technologies with limited throughput (e.g., freeze drying). In this study, the authors examined whether culture survivability during spray drying could be increased via the treatment of two common protein encapsulants with ultra-high-pressure homogenization (UHPH). NRRL B-1927 (also known as ATCC 10241), a probiotic strain, was suspended in either soy protein isolate (SPI) or whey protein isolate (WPI) which had been either treated with UHPH at 150 Mpa or left untreated as a control. The suspensions were then dried using either concurrent-flow spray drying (CCSD), mixed-flow spray drying (MFSD) or freeze drying (FD) and evaluated for cell survivability, particle size, moisture content and water activity. In all cases, UHPH resulted in equal or greater survivability among spray dried cultures, showed reductions in particle size measures and, except for one marginal case (CCFD SPI), significantly reduced the moisture content of the dried powders. The combination of these findings strongly suggests that UHPH could allow probiotic powder manufacturers to replace freeze drying with spray drying while maintaining or increasing product quality.

摘要

随着消费者越来越意识到益生菌食品和成分的潜在健康益处,对它们的兴趣正在增加。这些产品的生产通常涉及使用干培养粉,而用于生产此类粉末的技术在干燥过程中往往会导致活细胞大量损失,或者需要使用通量有限的昂贵干燥技术(例如冷冻干燥)。在本研究中,作者研究了通过用超高压均质化(UHPH)处理两种常见的蛋白质包封剂,是否可以提高喷雾干燥过程中的培养物存活率。将益生菌菌株NRRL B - 1927(也称为ATCC 10241)悬浮在大豆分离蛋白(SPI)或乳清分离蛋白(WPI)中,SPI或WPI分别在150兆帕的压力下用UHPH处理或作为对照不进行处理。然后使用并流喷雾干燥(CCSD)、混流喷雾干燥(MFSD)或冷冻干燥(FD)对悬浮液进行干燥,并评估细胞存活率、粒径、水分含量和水分活度。在所有情况下,UHPH都使喷雾干燥培养物中的存活率相等或更高,使粒径测量值降低,并且除了一个边缘情况(CCFD SPI)外,显著降低了干燥粉末的水分含量。这些发现的结合强烈表明,UHPH可以使益生菌粉末制造商用喷雾干燥替代冷冻干燥,同时保持或提高产品质量。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/186e/6963204/ebfb1907de46/foods-08-00689-g001.jpg

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