Survival in food systems of Lactobacillus rhamnosus R011 microentrapped in whey protein gel particles

被引:80
作者
Reid, A. Ainsley
Champagne, C. P.
Gardner, N.
Fustier, P.
Vuillemard, J. C.
机构
[1] Univ Laval, Food & Nutr Sci Dept, Quebec City, PQ G1K 7P4, Canada
[2] Univ Laval, INAF, Quebec City, PQ G1K 7P4, Canada
[3] Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada
关键词
biscuits; cold gelation; cranberry frozen juice; encapsulation; Lactobacillus rhamnosus; probiotic bacteria; survival; vegetable juice; whey protein;
D O I
10.1111/j.1750-3841.2006.00222.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this study was to investigate the effect of whey protein isolate (WPI) gel microentrapment on the viability of Lactobacillus rhamnosus R011 during the production and storage of biscuits, frozen cranberry juice, and vegetable juice. Viability of microentrapped (ME) cells was compared to free cells freeze-dried in a milk-based protective solution as well as in a WPI-based solution (ungelled). During the production of biscuits and their storage for 2 wk at 23 degrees C, the highest stability was obtained with the cells ME in WPI gel particles. However, free cells prepared in the milk-based matrix were those that maintained the highest viability during storage of vegetable juice as well as during freezing and storage of cranberry juice. The culture prepared in a WPI-based solution had the highest drops in viable counts following the heating process of biscuits as well as during storage of vegetable juice and freezing and storage of cranberry juice. Although the WPI-based solution was not efficient in protecting free cells, it is concluded that the process of microentrapment in WPI can help in protecting the freeze-dried cells against subsequent acidic and alkaline pH conditions as well as heating and freezing of food products.
引用
收藏
页码:M31 / M37
页数:7
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