Abstract：
:There is increasing evidence that whey protein isolates (WPI), can be utilised to encapsulate and protect bioactive substances, including lactic acid bacteria, due to their physicochemical properties. However, little is known about what happens in the immediate vicinity of the cells. This study examined the protective behaviour of WPI for two strains of Lactobacillus plantarum, A17 and B21, during spray drying. B21 was found to be more hydrophobic than A17 and required 50% of the amount of WPI to provide comparably high survival (∼ 90%). We hypothesise that WPI protects the hydrophobic bacteria by initial attachment to the unfolded whey protein due to hydrophobic interactions followed by adhesion to the proteins, resulting in cells being embedded within the walls of the capsules. The encapsulated strains had a moisture content of approximately 5.5% and during storage trials at 20 °C retained viability for at least eight weeks.
journal_name
Food Chemjournal_title
Food chemistryauthors
Khem S,Small DM,May BKdoi
10.1016/j.foodchem.2015.06.020subject
Has Abstractpub_date
2016-01-01 00:00:00pages
717-723eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00899-7journal_volume
190pub_type
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