دورية
Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus RhamnosusGG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture
| العنوان: | Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus RhamnosusGG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture |
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| المؤلفون: | Wu, Xiaomeng, Zhang, Junpeng, M, Safian Murad, Luo, Yanghe, Guo, Zihao, Mu, Guangqing |
| المصدر: | Journal of Agricultural and Food Chemistry; July 2020, Vol. 68 Issue: 28 p7498-7508, 11p |
| مستخلص: | To obtain natural protein gels as delivery systems loading with probiotics and protect the probiotics from heat treatment, we fabricated casein-based gels using micellar casein concentrates (MCC) via microfiltration and then embedded with Lactobacillus RhamnosusGG (LGG). Rheological analysis indicated that MCC with a protein concentration of 12% would form gels greatly. The results of SDS-polyacrylamide gel electrophoresis showed that the contents of macromolecule in the gels increased as the heat treatment time is prolonged. After heat treatment, a fibrillated structure and a more stable structure were obtained in MCC-LGG gels by scanning electron microscopy and Fourier transform infrared spectroscopy, respectively. The different changes of rheological behavior and texture of the gels were evaluated using a rheometer and texture analyzer, respectively. Similarly, centrifugation could reduce the property modified by heat inducing and contribute to LGG embedding completely. Importantly, LGG with a survival rate of 7.12% was in the gels after heat treatment at 75 °C for 10 min. Results showed that MCC could offer a protecting circumstance for living LGG cells from heat treatment. Therefore, MCC-LGG gels would be a potential healthy food for improving intestinal microflora in the dairy industry. |
| قاعدة البيانات: | Supplemental Index |
Find this issue from the American Chemical Society | تدمد: | 00218561 15205118 |
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| DOI: | 10.1021/acs.jafc.0c00025 |