کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
603896 1454439 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates
چکیده انگلیسی


• Biopolymers ratio and pH affected significantly the complex coacervates properties.
• Higher protein to polysaccharide ratio produced higher cells survivability.
• Higher protein to polysaccharide ratio produced higher viscoelastic moduli.
• Entrapped cells could be clearly identified in light and SEM micrographs.

Lactobacillus plantarum (L) was entrapped in whey protein isolate (W) and κ-carrageenan (K) complex coacervates (CC). The interaction window leading to W–L–K complexation at different pH values and components ratio was established by ζ-potential measurements and turbidimetric analysis. CC obtained at pH values of 4.0 and 4.5 and W:K weight ratio of 16.7:1 yielded cells entrapment efficiency of 39.6%, a significantly higher viability of 9.75 log cfu g−1 after exposure to low pH and of 9.66 log cfu g−1 after exposure to bile salts, than free cells (9.51 log cfu g−1and 5.93 log cfu g−1, respectively), with respect to an initial cells count of 9.78 log cfu g−1. Higher survivability of cells occurred in CC exhibiting a more compact microstructure and higher viscoelastic properties. Light and scanning electron micrographs clearly show that L. plantarum cells were effectively entrapped in the CC matrices.

Whey protein isolate-Lb. Plantarum-κ carrageenan complex coacervates.Figure optionsDownload as PowerPoint slide

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 36, May 2014, Pages 181–188
نویسندگان
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