Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
Autor: | Istifiani Lola Ayu, Won-Jae Lee, Ho-Kyung Ha, Ji-Young Hong, Mee-Ryung Lee |
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Rok vydání: | 2021 |
Předmět: |
food.ingredient
Veterinary (miscellaneous) Rennet SF1-1100 Biochemistry Genetics and Molecular Biology (miscellaneous) law.invention Protein content Probiotic food fluids and secretions Lactobacillus rhamnosus law Skimmed milk Food science Delivery system Ecology biology Milk protein Chemistry Probiotics food and beverages biology.organism_classification Animal culture Animal Science and Zoology Particle size Food Science Research Article |
Zdroj: | Journal of Animal Science and Technology Journal of Animal Science and Technology, Vol 63, Iss 5, Pp 1182-1193 (2021) |
ISSN: | 2055-0391 |
Popis: | The aims of this study were to develop a milk protein-based probiotic delivery system using a modified rennet-induced gelation method and to determine how the skim milk powder concentration level and pH, which can affect the rennet-induced intra- and inter-molecular association of milk proteins, affect the physicochemical properties of the probiotic delivery systems, such as the particle size, size distribution, encapsulation efficiency, and viability of probiotics in simulated gastrointestinal tract. To prepare a milk protein-based delivery system, skim milk powder was used as a source of milk proteins with various concentration levels from 3 to 10% (w/w) and rennet was added to skim milk solutions followed by adjustment of pH from 5.4 or 6.2. Lactobacillus rhamnosus GG was used as a probiotic culture. In confocal laser scanning microscopic images, globular particles with a size ranging from 10 μm to 20 μm were observed, indicating that milk protein-based probiotic delivery systems were successfully created. When the skim milk powder concentration was increased from 3 to 10% (w/w), the size of the delivery system was significantly (p < 0.05) increased from 27.5 to 44.4 μm, while a significant (p < 0.05) increase in size from 26.3 to 34.5 μm was observed as the pH was increased from 5.4 to 6.4. An increase in skim milk powder concentration level and a decrease in pH led to a significant (p < 0.05) increase in the encapsulation efficiency of probiotics. The viability of probiotics in a simulated stomach condition was increased when probiotics were encapsulated in milk protein-based delivery systems. An increase in the skim milk powder concentration and a decrease in pH resulted in an increase in the viability of probiotics in simulated stomach conditions. It was concluded that the protein content by modulating skim milk powder concentration level and pH were the key manufacturing variables affecting the physicochemical properties of milk protein-based probiotic delivery systems. |
Databáze: | OpenAIRE |
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