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Survival of freeze-dried microcapsules of a-galactosidase producing probiotics in a soy bar matrix

机译：大豆杆基质中产生α-半乳糖苷酶的益生菌的冻干微胶囊的存活

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摘要

Soy oligosaccharides, mainly a-galactosides, are prevalently present in soy protein products, and can result in unfavorable digestive effects when consumed. The aim of this research was to investigate the efficiency of a-galactoside reduction by probiotic bacterial hydrolysis and if such bacteria could be maintained in a high number in a soy protein product in a microencapsulated and freeze-dried form. The probiotic bacterium, Lactobacillus acidophilus LA-2, when induced by raffinose, exhibited a high level of a-galactosidase activity at 5.0 U/mg. To preserve probiotics with high viability, cells were micro-encapsulated and freeze-dried. Optimization of microencapsulation presented that a combination of k-carrageenan and inulin at a proportion of 1.9:0.1 (w:w) as capsule wall materials, significantly retained the viability of the probiotics through freeze-drying (P < 0.05). Scanning electron microscopic images confirmed that the morphology of the microcapsules was well preserved after freeze-drying. Upon incorporation into soy protein bars, the freeze-dried microcapsules of L acidophilus LA-2 remained in high numbers throughout 14 weeks of storage at 4 ℃. Results of this work with the support of other studies on microencapsulation benefits indicate a promising use of freeze-dried a-galactosidase positive microencapsulated probiotics in a soy food.
机译：大豆低聚糖，主要是α-半乳糖苷，普遍存在于大豆蛋白产品中，食用时会导致不利的消化作用。这项研究的目的是研究益生菌细菌水解减少α-半乳糖苷的效率，以及是否可以将这种细菌以微囊化和冷冻干燥的形式大量保留在大豆蛋白产品中。当由棉子糖诱导时，益生菌嗜酸乳杆菌LA-2表现出高水平的α-半乳糖苷酶活性（5.0 U / mg）。为了保留具有高生存力的益生菌，将细胞微囊化并冷冻干燥。微囊化的优化表明，比例为1.9：0.1（w：w）的角叉菜胶和菊粉作为胶囊壁材料，可通过冷冻干燥显着保留益生菌的活力（P <0.05）。扫描电子显微镜图像证实，冷冻干燥后微囊的形态得到很好的保存。掺入大豆蛋白棒中后，嗜酸乳杆菌LA-2的冻干微胶囊在4℃储存14周中仍保持大量数量。这项工作的结果以及其他有关微囊化益处的研究的支持表明，冻干α-半乳糖苷酶阳性微囊化益生菌有望在大豆食品中使用。

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  • 来源
    《Food microbiology》 |2012年第1期|p.68-73|共6页
  • 作者

    Mo Chen; Azlin Mustapha;

  • 作者单位

    Food Science Program, Division of Food Systems and Bioengineering, University of Missouri, Columbia, MO, USA;

    Food Science Program, Division of Food Systems and Bioengineering, University of Missouri, Columbia, MO, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    soy oligosaccharides; a-galactosidase; probiotics; microencapsulation; freeze-drying;

    机译：大豆低聚糖;α-半乳糖苷酶;益生菌微囊化冷冻干燥;

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