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This study aimed to improve the acid resistance effect of  Lactobacillus plantarum  through microencapsulation with enzymatic hydrolysate of soybean protein isolate (EHSPI) and modified phospholipid. Response surface methodology was adopted to establish the optimal microencapsulation technology of  L. plantarum , while coating characters were evaluated. Through response surface methodology, the optimal conditions were obtained as follows based on microencapsulation efficiency: the ratio of bacteria/EHSPI 1:1.83, EHSPI content 4.01%, modified phospholipid content 11.41%. The results of digestion  in vitro  showed that after passing through the simulated gastric fluid (SGF), the  L. plantarum  was released and reached 3.55 × 10 8  CFU/mL in the simulated intestinal fluid. Meanwhile, the surviving bacteria number of control significantly decreased to 2.63 × 10 4  CFU/mL ( P  &lt; 0.05) at 120 min in SGF. In sum, the acid resistance and survival of  L. plantarum  were improved in SGF  in vitro , through the microencapsulation technology based on EHSPI.

international journal of food engineering

Microencapsulation of  Lactobacillus plantarum  with enzymatic hydrolysate of soybean protein isolate for improved acid resistance and gastrointestinal survival  in vitro