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dc.creatorKrunić, Tanja
dc.creatorObradović, Nataša
dc.creatorRakin, Marica
dc.date.accessioned2021-03-10T14:04:55Z
dc.date.available2021-03-10T14:04:55Z
dc.date.issued2019
dc.identifier.issn0308-8146
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/4220
dc.description.abstractThe main object of study is application of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulation. The controlled enzymatic hydrolysis was applied to change technological properties of WPC what leads to obtained different carriers. Probiotic carriers (beads) were made by electrostatic extrusion. Bead properties (mechanical properties, FTIR fingerprint, cell release) and parameters of fermentation were examined. According to cell release, it can be concluded that WPH build less porous matrix with alginate than WPC. Beads with WPH contained more living cells and suffered more changes during fermentation than beads with WPC. Probiotic viability in simulated gastrointestinal conditions (SGIC) is the most critical parameter for probiotic encapsulation. Probiotic encapsulated in protein-alginate beads survived SGIC with more than 96% viable cells, compared to 37.43% for free culture. According to all examined parameters, it can be concluded that WPH builds more suitable carrier for probiotic culture than WPC.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectWhey protein hydrolysisen
dc.subjectProtein-alginate carrieren
dc.subjectExtrusion encapsulationen
dc.subjectWhey based substrate fermentationen
dc.subjectGastrointestinal transit of probioticen
dc.titleApplication of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter cultureen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage82
dc.citation.other293: 74-82
dc.citation.rankaM21
dc.citation.spage74
dc.citation.volume293
dc.identifier.doi10.1016/j.foodchem.2019.04.062
dc.identifier.pmid31151651
dc.identifier.rcubconv_5867
dc.identifier.scopus2-s2.0-85064698782
dc.identifier.wos000469331900010
dc.type.versionpublishedVersion


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