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Preparation and optimization of soy protein isolate–high methoxy pectin microcapsules loaded with L actobacillus delbrueckii
Author(s) -
Sun Qingshen,
Wang Fuying,
Han Dequan,
Zhao Yao,
Liu Zhidong,
Lei Hong,
Song Yong,
Huang Xue,
Li Xiaodi,
Ma Anyun,
Yuan Guangyu,
Li Xueru,
Yang Zaili
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12424
Subject(s) - pectin , soy protein , chemistry , probiotic , food science , scanning electron microscope , chromatography , bacteria , materials science , biology , genetics , composite material
Summary This study was aimed to use soy protein isolate ( SPI ) and high methoxy pectin ( HMP ) as encapsulating materials for probiotic bacterial ( L actobacillus delbrueckii ) delivery systems. The encapsulation conditions were optimised, and scanning electron microscopy ( SEM ) was used to characterise the microstructural changes of the microcapsule. The results showed that the optimal conditions for microcapsule preparation were 90 mg mL −1 SPI and 1 mg mL −1 HMP , with a SPI / HMP ratio of 7:1 (v/v), and a L . delbrueckii suspension to SPI – HMP complex ratio of 1:1 (v/v). The viability of the probiotics in the microcapsules reaching the small intestine was 3 log CFU mL −1 higher than that of naked bacteria. SEM showed that the surface of the SPI – HMP compound microcapsules was smooth and that a large number of L . delbrueckii could be seen in cross‐sections of the microcapsules.