Studies on the viability of Saccharomyces boulardii within microcapsules in relation to the thermomechanical properties of whey protein
Studies on the viability of Saccharomyces boulardii within microcapsules in relation to the thermomechanical properties of whey protein
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DOI：
10.1016/j.foodhyd.2013.07.024
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发表时间：
2014-12-15
影响因子：
10.7
通讯作者：
Kasapis, Stefan
中科院分区：
文献类型：
--
作者：
Duongthingoc, Diep;George, Paul;Kasapis, Stefan
目前的工作研究了在不同浓度的蛋白质和 CaCl2 下，使用乳清分离蛋白作为生物治疗剂（布拉酵母菌）的封装剂的有效性。乳清蛋白基质中布拉氏酵母菌的活力高度依赖于蛋白质网络的理化特性及其对各种环境应激因素（包括加工温度、水分含量和 pH 值变化）的响应。我们的兴趣是通过差示扫描量热法和剪切时小形变动态振荡的观察，优化乳清分离蛋白的喷雾干燥条件，与球状分子的变性和随后的聚集有关。从这项工作中可以明显看出，蛋白质浓度与网络的强度成正比，但与变性温度成反比。氯化钙浓度的增加对蛋白质分子之间的静电排斥有直接影响，从而产生更好的蛋白质结构。内聚网络的发展被用作在给定喷雾干燥条件下操纵布拉氏酵母菌活力的基础。对喷雾干燥粉末的分析表明，在等电点（pH 类似于 5）且添加 50-100 mM CaCl2 的乳清蛋白制剂可作为有效的包封剂，为布拉氏酵母菌提供高活力。 (C) 2013 年，爱思唯尔有限公司出版。
Present work investigates the effectiveness of using whey protein isolate as an encapsulant for a biotherapeutic agent ( Saccharomyces boulardii) under varying concentrations of protein and CaCl2. Viability of S. boulardii within the matrix of whey protein is highly dependent on the physicochemical properties of the protein network, and its response to various environmental stress factors including processing temperature, moisture content and change in pH. Our interest is to optimise the spray drying conditions of whey protein isolate, through observations from differential scanning calorimetry and small deformation dynamic oscillation on shear, in relation to the denaturation and subsequent aggregation of the globular molecules. It is evident from this work that protein concentration is directly proportional to the strength of the network, but inversely proportional to the denaturation temperature. Increasing concentrations of calcium chloride have a direct influence on electrostatic repulsion between protein molecules thus creating a better protein structure. Development of a cohesive network was used as a basis of manipulating the viability of S. boulardii under given conditions of spray drying. Analysis on spray dried powders suggests that whey protein preparations at the isoelectric point ( pH similar to 5) and with CaCl2 additions of 50-100 mM act as an efficient encapsulant providing high viability of S. boulardii. (C) 2013 Published by Elsevier Ltd.