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- González-Ferrero, C.; Irache, J.M.; González-Navarro, C.J.
- Food chemistry 2018 v.239 pp. 879-888
- chemical precipitation, etc ; Lactobacillus casei; Lactobacillus plantarum; bacteria; byproducts; calcium; encapsulation; gastrointestinal system; physicochemical properties; probiotics; protein concentrates; salts; shelf life; soy flour; soy protein; soybeans; soymilk; spray drying; viability; Show all 19 Subjects
- ... The present work describes the encapsulation of probiotics using a by-product as wall material and a process feasible to be scaled-up: coacervation of soybean protein concentrate (SPC) by using calcium salts and spray-drying. SPC was extracted from soybean flour, produced during the processing of soybean milk, by alkaline extraction following isoelectric precipitation. Two probiotic strains were s ...