Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties
| Autor: | Ho-Kyung Ha, Mee-Ryung Lee, Dong-Hun Yang, Istifiani Lola Ayu, Won-Jae Lee |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Lactobacillus rhamnosus GG
food.ingredient biology Milk protein Chemistry Pasteurization delivery system biology.organism_classification Article law.invention Reaction temperature food Lactobacillus rhamnosus law Skimmed milk microencapsulation Animal Science and Zoology Particle size Food science Chymosin food application Food Science Holding time |
| Zdroj: | Food Science of Animal Resources |
| ISSN: | 2636-0780 2636-0772 |
| Popis: | Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25°C to 40°C for 10 min and holding times from 5 to 30 min at 25°C. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods. |
| Databáze: | OpenAIRE |
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