Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

摘要: The objective of this study was to prepare protein isolate from defatted soybean and identify an optimal hydrolysis protocol create improved hydrolysates ascertain the optimum encapsulation technique for probiotics. Soy (SPI) prepared using alkaline extraction procedure solubility within a neutral, beverage-specific pH range. soy hydrolysate (SPH) aqueous extracted SPI pepsin. physicochemical properties SPH were investigated by solubility, degree (DH), surface hydrophobicity, electrophoresis. Hydrolysates 2, 2.5, 3 hr time achieved suitable DH between 2.5% 5.0%. 2.5 also significantly more soluble than at all levels 85% 95% solubility. Surface hydrophobicity ranged 15 20 S0 values. Alginate (1%), resistant starch (2%), probiotic culture (0.1%) used as agent protect microcapsules observed be 1 mm in size environmental scanning electron microscopy. dried encapsulated probiotics with alginate dry powder formulation tested its gastrointestinal resistance viability under vitro simulated digestion. Approximately 1-log decrease experimental groups after digestion (final log colony forming units [CFU]/mL range: 6.55 6.19) free having lowest CFU/mL (6.10 ± 0.10) value. No significant difference among (P = 0.445). findings research will provide understanding easily digestible PRACTICAL APPLICATION: environment. Probiotics prebiotics environment technology enhancement applications products health wellness.