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Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

LWT, January 2020, Vol.118 [Periódico revisado por pares]

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  • Título:
    Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514
  • Autor: Wang, Anyi ; Lin, Jun ; Zhong, Qixin
  • Assuntos: Probiotics ; Amorphous Sucrose ; Whey Protein Isolate ; Dehydration ; Viability ; Probiotics ; Amorphous Sucrose ; Whey Protein Isolate ; Dehydration ; Viability ; Engineering ; Economics
  • É parte de: LWT, January 2020, Vol.118
  • Descrição: Amorphous sucrose, as an efficient protectant during dehydration of probiotics, can be prepared by spray drying aqueous solutions with both sucrose and whey protein isolate (WPI). The objective of this study was to characterize the synergistic effect of WPI and sucrose on protecting the survival of powdered Lactobacillus salivarius NRRL B-30514 prepared by directly mixing a cell suspension with spray-dried WPI/sucrose powders (WSP) with different WPI:sucrose mass ratios. In the prepared WSP-probiotics powders (WPP), differential scanning calorimetry, X-ray diffraction spectroscopy and scanning electron microscopy results indicated that WPI stabilized amorphous sucrose with the glass transition temperature above room temperature. WPP with the presence of amorphous sucrose showed higher probiotic viability and 30-day storage stability than the WPI only treatment. WPP with a higher amount of sucrose also resulted in better survival of L. salivarius with higher membrane integrity...
  • Idioma: Inglês

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