Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying

摘要: Five types of proteins and three sugars were examined for their effectiveness in protecting B. longum after freeze drying, including acid bile tolerance, surface hydrophobicity, retention β-glucosidase, lactate dehydrogenase adenosine triphosphatase. Sodium caseinate 12%, whey protein concentrate sodium caseinate:whey 6%:6%, skim milk or soy isolate 12% was combined with glycerol (3% w/v), mannitol w/v) maltodextrin w/v). Fifteen emulsion systems containing obtained. Concentrated 1941 incorporated into each system at a ratio 1:4 (bacteria:emulsion). All the mixtures then dried. Water activity (aw) dried microcapsules range 0.30 to 0.35. WPC–CAS GLY provided high stability bacteria (99.2%) during freezing, while cells drying exposure environment achieved when CAS–MAN applied (97.4%, 81.6% 99.3%, respectively). High β-glu freeze-dried using SM–MAN as protectant (94.6%). ATPase LDH successfully retained by SM–GLY (94.9 83.6%, respectively) but there no significant difference protection effect (93.8 82.6%, Overall, superior SPI sugar alcohols more than MD.