Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels

Abstract Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation proc...

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Hlavní autoři:	Minghao Zhang, Dan Cai, Qiumei Song, Yu Wang, Haiyue Sun, Chunhong Piao, Hansong Yu, Junmei Liu, Jingsheng Liu, Yuhua Wang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Springer Nature 2019-06-01
Edice:	Food Science of Animal Resources
Témata:	whey protein concentration pullulan gel microencapsulation Lactobacillus rhamnosus GG
On-line přístup:	https://doi.org/10.5851/kosfa.2019.e42
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!