Co-encapsulation of Lactobacillus paracasei with lactitol in caseinate gelation cross-linked by Zea mays transglutaminase
| Autor: | Jingjing Yang, Yanyan Li, Hongbo Li, Jinghua Yu, Chaohui Xue, Tiantian Liu, Xue Luo, Hongjuan Li, Tianqi Zhang |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Lactitol biology Lactobacillus paracasei Tissue transglutaminase food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Zea mays law.invention chemistry.chemical_compound Probiotic 0404 agricultural biotechnology chemistry law 010608 biotechnology Casein biology.protein Co encapsulation Food science Encapsulated bacteria Food Science |
| Zdroj: | LWT. 147:111535 |
| ISSN: | 0023-6438 |
| Popis: | Zea mays transglutaminase (TGZ) is a new plant transglutaminase with good stability. In this study, recombinant TGZ-induced caseinate gelation was used to encapsulate Lactobacillus paracasei, and the protective effect of lactitol on the survival of L. paracasei was evaluated. Microstructural analysis showed complete encapsulation of probiotic cells in these beads, suggesting that TGZ-catalyzed caseinate could be applied to encapsulate probiotic cells. After coating casein microcapsules with alginate, beads encapsulated with lactitol showed a 53.23% encapsulation yield where the average diameter of the beads was 323.6 μm. Compared with the free cells, the survival of encapsulated L. paracasei with lactitol was increased by 5.0 and 2.2 log CFU/g in simulated gastric juice and bile salt solution, respectively. In general, lactitol addition had a positive effect on the survival of encapsulated bacteria. Finally, promising results were obtained when these microcapsules were stored at refrigerated and frozen temperatures. |
| Databáze: | OpenAIRE |
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