State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
J Biosci Bioeng. 2021 Oct;132(4):343-350. doi: 10.1016/j.jbiosc.2021.06.007. Epub 2021 Jul 31.
Limosilactobacillusreuteri was encapsulated using Maillard-reaction-products (MRPs) of soy protein isolate (SPI) and α-lactose monohydrate by freeze-drying. The mixed solution of SPI and α-lactose monohydrate was placed in a water bath at 89°C for 160 min for Maillard reaction, and then freeze-dried to obtain MRPs. The effects of Maillard reaction on functional characteristics of MRPs and the properties of MRPs-microcapsules were studied. SDS-PAGE indicated that SPI subunit reacted with lactose to form a polymer, and the band of MRPs disappeared around the molecular weights of 33, 40, 63, and 100 kDa. Compared with SPI, the emulsion stability, emulsion activity, foaming capacity, foam stability, and gel strength of MRPs were increased by 259%, 55.71%, 82.32%, 58.53%, and 3266%, respectively. The results of Fourier transform infrared spectroscopy, circular dichroism spectroscopy, and scanning electron micrographs confirmed that the protein structure also changed significantly. Then, MRPs were used as wall material to prepare L. reuteri microcapsules. Physical properties and viable counts of L. reuteri during the simulated gastrointestinal digestion and storage period were determined. The particle size of MRPs-microcapsules (68 μm) was smaller than that of SPI-microcapsules (91 μm). The viable counts of L. reuteri in simulated gastrointestinal digestion and after storage for 30 days were improved. The modifications with Maillard reaction can improve emulsification, foaming, and gel strength of SPI, and MRPs could be used as a new type of wall material in the production of L. reuteri microcapsules.
鼠李糖乳杆菌用大豆分离蛋白（SPI）和α-乳糖一水合物的美拉德反应产物（MRPs）通过冷冻干燥进行包埋。将 SPI 和α-乳糖一水合物的混合溶液置于 89°C 的水浴中进行美拉德反应 160min，然后进行冷冻干燥以获得 MRPs。研究了美拉德反应对 MRPs 功能特性和 MRPs-微胶囊性质的影响。SDS-PAGE 表明 SPI 亚基与乳糖反应形成聚合物，并且 MRPs 的条带在约 33、40、63 和 100 kDa 的分子量处消失。与 SPI 相比，MRPs 的乳化稳定性、乳化活性、起泡能力、泡沫稳定性和凝胶强度分别提高了 259%、55.71%、82.32%、58.53%和 3266%。傅里叶变换红外光谱、圆二色光谱和扫描电子显微镜的结果证实了蛋白质结构也发生了显著变化。然后，将 MRPs 用作壁材料来制备 L. reuteri 微胶囊。在模拟胃肠道消化和储存期间，测定了 L. reuteri 的物理性质和活菌数。MRPs-微胶囊（68 μm）的粒径小于 SPI-微胶囊（91 μm）。模拟胃肠道消化和储存 30 天后，L. reuteri 的活菌数得到提高。美拉德反应的修饰可以改善 SPI 的乳化、起泡和凝胶强度，并且 MRPs 可以用作生产 L. reuteri 微胶囊的新型壁材料。
