Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage
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- 作者：Huan Liua ; b ; Joshua Gongb ; Denise Chabotc ; S. Shea Millerc ; Steve W. Cuib ; Jianguo Maa ; Fang Zhonga ; fzhong@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Qi Wangb ; qi.wang@agr.gc.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Microencapsulation ; Spray dry ; Lactobacillus ; Sodium caseinate ; Storage ; Water activity
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：54
- 期：part_PB
- 页码：328-337
- 全文大小：1593 K
文摘
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Gums arabic or ghatti increased probiotic bacteria survival in simulated gastric fluid.
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Maltodextrin or pullulan reduced probiotic bacteria survival in simulated gastric fluid.
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Gum arabic, but not pullulan, increased probiotic bacteria survival during storage.
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Probiotic bacteria survival positively correlated with matrix glass transition temperature.
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