College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Techonology, Northwest University, Xi'an 710069, China.
Int J Biol Macromol. 2022 Sep 1;216:124-131. doi: 10.1016/j.ijbiomac.2022.06.207. Epub 2022 Jul 4.
Probiotics incorporated into food products are often insufficiently potent because of unfavorable interference during processing. This study addressed these issues by encapsulating Lactobacillus plantarum into whey protein isolate (WPI) and dextran (DX) conjugates using an encapsulator. The objective of this work is to investigate the effect of encapsulation using WPI and DX conjugates on the viability of Lactobacillus plantarum. The formation of the conjugates was confirmed with absorbance of the intermediate- and late-stage products, degree of grafting, browning index, and gel electrophoresis. Extending the heating time from 1 to 5 h increased the content of high molecular weight conjugates. These conjugates provided better protection of probiotics under processing stress conditions, gastrointestinal conditions, and storage. Furthermore, encapsulated L. plantarum exhibited a reduction of only 0.33 log CFU/mL after 90 d of storage at 4 °C. Thus, microencapsulation of probiotics can enhance the viability of functional food products and facilitate corresponding research.
因为在加工过程中会受到不利干扰，所以添加到食品中的益生菌往往效力不足。本研究通过使用包埋剂将植物乳杆菌包封到乳清蛋白分离物（WPI）和葡聚糖（DX）缀合物中，解决了这些问题。本工作的目的是研究使用 WPI 和 DX 缀合物包封对植物乳杆菌活力的影响。通过中间体和后期产物的吸光度、接枝程度、褐变指数和凝胶电泳来确认缀合物的形成。将加热时间从 1 小时延长至 5 小时，增加了高分子量缀合物的含量。这些缀合物在加工应激条件、胃肠道条件和储存条件下为益生菌提供了更好的保护。此外，在 4°C 下储存 90 天后，包封的植物乳杆菌的活菌数仅减少了 0.33 对数 CFU/mL。因此，益生菌的微胶囊化可以提高功能性食品的活菌数，促进相应的研究。
