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Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion

Author:
Mao, Like, Pan, Qiuyue, Yuan, Fang, Gao, Yanxiang
Source:
Food chemistry 2019 v.276 pp. 307-314
ISSN:
0308-8146
Subject:
Bifidobacterium longum, bacteria, carrageenan, digestion, electrostatic interactions, encapsulation, functional properties, in vitro digestion, intestines, microstructure, pH, pasteurization, probiotics, soy protein isolate, viability
Abstract:
Soy protein isolate (SPI) and carrageenan (IC) complex coacervates were formed through electrostatic attractions for encapsulating Bifidobacterium longum. The effects of pH (2.0–5.0) and SPI:IC mass ratios (10:1, 15:1, 20:1) on coacervate yield, entrapment efficiency and viability of the probiotic bacteria were investigated. The coacervates produced at pH 3 had higher yields and entrapment efficiency, and a SPI:IC mass ratio of 10:1 produced a complex coacervate with more compact microstructure. Compared to the native ones, the bacteria encapsulated in the coacervates had significantly improved viability during storage (4 °C), pasteurization (85 °C for 5, 10 and 30 min) and in vitro dynamic gastric and intestinal digestion. The findings also suggested that the coacervate with a SPI:IC ratio of 10:1 was more capable to protect the bacteria from loss against different stresses. This study provides a novel approach for designing efficient microcapsules containing probiotic bacteria with enhanced functional properties.
Agid:
6217002