Microencapsulation of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall material.
Survivability of probiotics in foods is essential for developing functional food containing probiotics. We investigated polymerized whey protein (PWP)-based microencapsulation process which is developed for protecting probiotics like Lactobacillus acidophilus NCFM and compared with the method using sodium alginate (SA). The entrapment rate was 89.3 ± 4.8% using PWP, while it was 73.2 ± 1.4% for SA. The microencapsulated NCFM by PWP and SA were separately subjected to digestion juices and post-fermentation storage of fermented cows' and goats' milk using the encapsulated culture. The log viable count of NCFM in PWP-based microencapsulation was 4.56, compared with that of 4.26 in SA-based ones and 3.13 for free culture. Compared with using SA as wall material, PWP was more effective in protecting probiotic. Microencapsulation of L. acidophilus NCFM using PWP as wall material can be exploited in the development of fermented dairy products with better survivability of probiotic organism.
a Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University , Harbin , China ;
Yujun
Y
Jiang
b Department of Food science and Engineering, Beijing Technology and Business University , Beijing , China ;
Zhe
Z
Zheng
c Department of Food Science and Engineering, Jilin University , Changchun , China ;
Tiehua
T
Zhang
d Department of Food Science, University of Massachusetts Medical School , Worcester , MA , USA ;
Gregory
G
Hendricks
c Department of Food Science and Engineering, Jilin University , Changchun , China ;|e Department of Nutrition and Food Sciences, The University of Vermont , Burlington , VT , USA.
Mingruo
M
Guo
D000464:Alginates / Q000737:chemistry; D000818:Animals; D002417:Cattle; D018914:Cells, Immobilized; D015169:Colony Count, Microbial; D041981:Gastrointestinal Tract / Q000382:microbiology; D020723:Glucuronic Acid / Q000737:chemistry; D006041:Goats; D006603:Hexuronic Acids / Q000737:chemistry; D007779:Lactobacillus acidophilus; D050296:Microbial Viability; D008892:Milk / Q000737:chemistry; D008954:Models, Biological; D058105:Polymerization; D019936:Probiotics; D000067816:Whey Proteins / Q000737:chemistry*; D015014:Yogurt / Q000032:analysis / Q000382:microbiology
D000464:Alginates; D006603:Hexuronic Acids; D000067816:Whey Proteins; D020723:Glucuronic Acid
Lactobacillus acidophilus NCFM; microencapsulation; polymerized whey proteins; probiotic survivability