Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates

Autor:	L. Hernández-Rodríguez, D.J. Pimentel-González, Consuelo Lobato-Calleros, Eduardo J. Vernon-Carter
Rok vydání:	2014
Předmět:	Whey protein Coacervate Chromatography biology Kappa-Carrageenan Scanning electron microscope Chemistry General Chemical Engineering κ carrageenan General Chemistry biology.organism_classification Whey protein isolate Entrapment biology.protein Lactobacillus plantarum Food Science
Zdroj:	Food Hydrocolloids. 36:181-188
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2013.09.018
Popis:	Lactobacillus plantarum (L) was entrapped in whey protein isolate (W) and κ-carrageenan (K) complex coacervates (CC). The interaction window leading to W–L–K complexation at different pH values and components ratio was established by ζ -potential measurements and turbidimetric analysis. CC obtained at pH values of 4.0 and 4.5 and W:K weight ratio of 16.7:1 yielded cells entrapment efficiency of 39.6%, a significantly higher viability of 9.75 log cfu g −1 after exposure to low pH and of 9.66 log cfu g −1 after exposure to bile salts, than free cells (9.51 log cfu g −1 and 5.93 log cfu g −1 , respectively), with respect to an initial cells count of 9.78 log cfu g −1 . Higher survivability of cells occurred in CC exhibiting a more compact microstructure and higher viscoelastic properties. Light and scanning electron micrographs clearly show that L. plantarum cells were effectively entrapped in the CC matrices.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7ebec8f6c0f21670f17f70d9274399e9 https://doi.org/10.1016/j.foodhyd.2013.09.018 Zobrazit plný text záznamu Full Text from ScienceDirect