Premium
Microencapsulation of Lactobacillus rhamnosus GG by Transglutaminase Cross‐Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt
Author(s) -
Li Chun,
Wang ChunLing,
Sun Yu,
Li AiLi,
Liu Fei,
Meng XiangChen
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13337
Subject(s) - lactobacillus rhamnosus , soy protein , food science , tissue transglutaminase , chemistry , probiotic , polysaccharide , bacteria , lactobacillus , biology , biochemistry , enzyme , fermentation , genetics
Microencapsulation is an effective way to improve the survival of probiotics in simulated gastrointestinal (GI) conditions and yoghurt. In this study, microencapsulation of Lactobacillus rhamnosus GG (LGG) was prepared by first cross‐linking of soy protein isolate (SPI) using transglutaminase (TGase), followed by embedding the bacteria in cross‐linked SPI, and then freeze‐drying. The survival of microencapsulated LGG was evaluated in simulated GI conditions and yoghurt. The results showed that a high microencapsulation yield of 67.4% was obtained. The diameter of the microencapsulated LGG was in the range of 52.83 to 275.16 μm. Water activity did not differ between free and microencapsulated LGG after freeze‐drying. The survival of microencapsulated LGG under simulated gastric juice (pH 2.5 and 3.6), intestinal juice (0.3% and 2% bile salt) and storage at 4 °C were significantly higher than that of free cells. The survival of LGG in TGase cross‐linked SPI microcapsules was also improved to 14.5 ± 0.5% during storage in yoghurt. The microencapsulation of probiotics by TGase‐treated SPI can be a suitable alternative to polysaccharide gelation technologies.