Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 37-43Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2016.05.030
Keywords
Microencapsulation; Lactobacillus rhamnosus; Maillard reaction; Whey protein; Isomaltooligosaccharide
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Funding
- Heilongjiang Province Education Department General Project [12541027]
- Research and Development Program of the Early Part of Technological Achievement Industrialization of Heilongjiang Province Universities [1253CGZH28]
- Harbin Municipal Science and Technology Innovation special talent returning from overseas [2012RFLXN033]
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Lactobacillus rhamnosus (L. rhamnosus) was microencapsulated with Maillard reaction products of whey protein and isomaltooligosaccharide (WIMRPs) through cold gelation within emulsification system and its survival was evaluated after exposure to simulated gastrointestinal conditions. The Maillard reaction of whey protein and isomaltooligosaccharide (4:1) occurred in wet heating conditions (90 degrees C, 4 h) forming high molecular weight conjugate. The WIMRPs microspheres showed the highest encapsulation yield (88.88%) after cold gelation within emulsification system compared with the microcapsules produced with the mixture of whey protein and isomaltooligosaccharide (WIMIX). The shape of WIMRPs microparticles was more spherical and smooth. The microparticles WIMRPs and WIMIX had mean diameter of 183 gm and 201 gm, respectively. WIMRPs provided better protection of probiotics after exposure of the microparticles to simulated gastrointestinal conditions, with the count of 7.48 and 7.17 log-(10) cfu/g respectively after 90 min incubation in Simulated Gastric Fluid (SGF) and 3% bile salt solution. The microspheres could be completely released in 60 min. (C) 2016 Elsevier Ltd. All rights reserved.
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