Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt. (4th July 2018)

• Record Type: Journal Article
• Authors: Wang, Mu; Wang, Cuina; Gao, Fen; Guo, Mingruo
• Is Part Of: Journal of microencapsulation. Volume 35:Number 5(2018)
• Page Start: 504
• Page End: 512
• Publication Date: 2018-07-04
• Subjects: Lactobacillus acidophilus LA-5 -- whey protein -- microencapsulation -- survivability -- cow/goat milk yoghurt; Microencapsulation -- Periodicals; Controlled release technology -- Periodicals; 615.19
• DOI: 10.1080/02652048.2018.1538266
• Languages: English
• ISSNs: 0265-2048

Abstract

Abstract: Lactobacillus acidophilus LA-5 has poor survivability in yoghurts. This study aims to microencapsulate L. acidophilus LA-5 using polymerised whey protein as wall material and evaluate its survivability and effects on physiochemical properties of yoghurts. The microencapsulation yield was 92.90% and average beads size was 744 μm. Microencapsulated L. acidophilus LA-5 showed higher survival at simulated gastrointestinal conditions. Microencapsulated L. acidophilus LA-5 had improved survivability (∼10 6 cfu/mL) than free cells (∼10 4 cfu/mL) after digesting by simulated intestinal juice (6 h) in yoghurts during 10-week storage. Microencapsulated L. acidophilus LA-5 improved the firmness and protein content and decreased the spontaneous whey separation and synaeresis of yoghurts significantly ( p < 0.01). Changes in pH and free microorganism population of yoghurts during storage were not affected by adding microencapsulated L. acidophilus LA-5. Microencapsulation of L. acidophilus LA-5 using polymerised whey protein as wall material improved its survivability and the physiochemical properties of the yoghurt.