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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Auteurs principaux:	Minghao Zhang, Dan Cai, Qiumei Song, Yu Wang, Haiyue Sun, Chunhong Piao, Hansong Yu, Junmei Liu, Jingsheng Liu, Yuhua Wang
Format:	Artigo
Langue:	Inglês
Publié:	Springer Nature 2019-06-01
Collection:	Food Science of Animal Resources
Sujets:	whey protein concentration pullulan gel microencapsulation Lactobacillus rhamnosus GG
Accès en ligne:	https://doi.org/10.5851/kosfa.2019.e42
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