title: Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii.
abstract: This work investigates the effect of whey protein agglomeration on the survivability of Saccharomyces boulardii within spray dried microcapsules. It attempts to go beyond phenomenological observations by establishing a relationship between physicochemical characteristics of the polymeric matrix and its effect on probiotic endurance upon spray drying. It is well known that this type of thermal shock has lethal consequences on the yeast cells. To avoid such undesirable outcome, we take advantage of the early agglomeration phenomenon observed for whey protein by adjusting the pH value of preparations close to isoelectric point (pH 4-5). During the subsequent process of spray drying, development of whey protein agglomerates induces formation of an early crust, and the protein in this molten globular state creates a cohesive network encapsulating the yeast cells. It appears that the early crust formation at a given sample pH and temperature regime during spray drying benefits the survivability of S. boulardii within microcapsules.
authors.affiliation: School of Applied Sciences, RMIT University, City Campus, Melbourne, Vic. 3001, Australia.
authors.forename: Diep
authors.initials: D
authors.lastname: Duongthingoc
authors.forename: Paul
authors.initials: P
authors.lastname: George
authors.forename: Lita
authors.initials: L
authors.lastname: Katopo
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Gorczyca
authors.forename: Stefan
authors.initials: S
authors.lastname: Kasapis
mesh_terms: D002214:Capsules / Q000737:chemistry; D002626:Chemistry, Pharmaceutical / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D008894:Milk Proteins / Q000737:chemistry*; D010316:Particle Size; D019936:Probiotics / Q000737:chemistry*; D012440:Saccharomyces / Q000737:chemistry / Q000254:growth & development*; D013696:Temperature; D000067816:Whey Proteins
chemical_list: D002214:Capsules; D008894:Milk Proteins; D000067816:Whey Proteins
keywords: Isoelectric point; Microencapsulation; Saccharomyces boulardii; Thermomechanical analysis; Whey protein