Biopolymer carriers are widely used for immobilization of the bioactive compounds and different type of the cells. The aim of this study was to analyze influence of whey proteins addition on mechanical strength of Ca-alginate beads and survival of probiotic bacteria during the whey fermentation process. Mechanical stability of beads was analyzed up to 30% of bead's deformation using compression method between two flat plates. The fermentation was carried out with probiotic starter culture ABY-6 until pH=4.6. The results indicate that the addition of whey proteins in alginate solution increases strength of the beads after fermentation in comparison with alginate beads without proteins and extends the shelf life of products through improving the viability of probiotics.
Biopolimerni nosači su najčešće korišćenih nosači za imobilizaciju bioaktivnih jedinjenja i različite vrste ćelija. Cilj ovog istraživanja je bila analiza uticaja dodatka proteina surutke na mehaničku čvrstoću kalcijum alginatnih čestica i preživljavanje probiotskih bakterija tokom procesa fermentacije surutke. Mehanička stabilnost nosača je analizirana do 30% deformacije čestica metodom kompresije između dve ravne ploče. Fermentacija se odvijala pomoću probiotiske starter kulture ABY-6 do vrednosti pH = 4.6. Rezultati ukazuju da dodatak proteina surutke u alginatni rastvor povećava čvsrtoću čestica nakon fermentacije u poređenju sa alginatnim česticama bez proteina i produžava rok trajanja proizvoda kroz unapređenje preživljavanja probiotskih bakterija .
TY - JOUR
AU - Obradović, Nataša
AU - Krunić, Tanja
AU - Damnjanović, Ivana D.
AU - Vukašinović-Sekulić, Maja
AU - Rakin, Marica
AU - Rakin, Marko
AU - Bugarski, Branko
PY - 2015
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2907
AB - Biopolymer carriers are widely used for immobilization of the bioactive compounds and different type of the cells. The aim of this study was to analyze influence of whey proteins addition on mechanical strength of Ca-alginate beads and survival of probiotic bacteria during the whey fermentation process. Mechanical stability of beads was analyzed up to 30% of bead's deformation using compression method between two flat plates. The fermentation was carried out with probiotic starter culture ABY-6 until pH=4.6. The results indicate that the addition of whey proteins in alginate solution increases strength of the beads after fermentation in comparison with alginate beads without proteins and extends the shelf life of products through improving the viability of probiotics.
AB - Biopolimerni nosači su najčešće korišćenih nosači za imobilizaciju bioaktivnih jedinjenja i različite vrste ćelija. Cilj ovog istraživanja je bila analiza uticaja dodatka proteina surutke na mehaničku čvrstoću kalcijum alginatnih čestica i preživljavanje probiotskih bakterija tokom procesa fermentacije surutke. Mehanička stabilnost nosača je analizirana do 30% deformacije čestica metodom kompresije između dve ravne ploče. Fermentacija se odvijala pomoću probiotiske starter kulture ABY-6 do vrednosti pH = 4.6. Rezultati ukazuju da dodatak proteina surutke u alginatni rastvor povećava čvsrtoću čestica nakon fermentacije u poređenju sa alginatnim česticama bez proteina i produžava rok trajanja proizvoda kroz unapređenje preživljavanja probiotskih bakterija .
PB - Savez inženjera i tehničara Srbije, Beograd
T2 - Tehnika
T1 - Influence of whey proteins addition on mechanical stability of biopolymer beads with immobilized probiotics
T1 - Uticaj dodatka proteina surutke na mehaničku stabilnost biopolimernih nosača sa imobilisanim probioticima
EP - 400
IS - 3
SP - 397
VL - 70
DO - 10.5937/tehnika1503397O
ER -
@article{
author = "Obradović, Nataša and Krunić, Tanja and Damnjanović, Ivana D. and Vukašinović-Sekulić, Maja and Rakin, Marica and Rakin, Marko and Bugarski, Branko",
year = "2015",
abstract = "Biopolymer carriers are widely used for immobilization of the bioactive compounds and different type of the cells. The aim of this study was to analyze influence of whey proteins addition on mechanical strength of Ca-alginate beads and survival of probiotic bacteria during the whey fermentation process. Mechanical stability of beads was analyzed up to 30% of bead's deformation using compression method between two flat plates. The fermentation was carried out with probiotic starter culture ABY-6 until pH=4.6. The results indicate that the addition of whey proteins in alginate solution increases strength of the beads after fermentation in comparison with alginate beads without proteins and extends the shelf life of products through improving the viability of probiotics., Biopolimerni nosači su najčešće korišćenih nosači za imobilizaciju bioaktivnih jedinjenja i različite vrste ćelija. Cilj ovog istraživanja je bila analiza uticaja dodatka proteina surutke na mehaničku čvrstoću kalcijum alginatnih čestica i preživljavanje probiotskih bakterija tokom procesa fermentacije surutke. Mehanička stabilnost nosača je analizirana do 30% deformacije čestica metodom kompresije između dve ravne ploče. Fermentacija se odvijala pomoću probiotiske starter kulture ABY-6 do vrednosti pH = 4.6. Rezultati ukazuju da dodatak proteina surutke u alginatni rastvor povećava čvsrtoću čestica nakon fermentacije u poređenju sa alginatnim česticama bez proteina i produžava rok trajanja proizvoda kroz unapređenje preživljavanja probiotskih bakterija .",
publisher = "Savez inženjera i tehničara Srbije, Beograd",
journal = "Tehnika",
title = "Influence of whey proteins addition on mechanical stability of biopolymer beads with immobilized probiotics, Uticaj dodatka proteina surutke na mehaničku stabilnost biopolimernih nosača sa imobilisanim probioticima",
pages = "400-397",
number = "3",
volume = "70",
doi = "10.5937/tehnika1503397O"
}
Obradović, N., Krunić, T., Damnjanović, I. D., Vukašinović-Sekulić, M., Rakin, M., Rakin, M.,& Bugarski, B.. (2015). Influence of whey proteins addition on mechanical stability of biopolymer beads with immobilized probiotics. in Tehnika
Savez inženjera i tehničara Srbije, Beograd., 70(3), 397-400.
https://doi.org/10.5937/tehnika1503397O
Obradović N, Krunić T, Damnjanović ID, Vukašinović-Sekulić M, Rakin M, Rakin M, Bugarski B. Influence of whey proteins addition on mechanical stability of biopolymer beads with immobilized probiotics. in Tehnika. 2015;70(3):397-400.
doi:10.5937/tehnika1503397O .
Obradović, Nataša, Krunić, Tanja, Damnjanović, Ivana D., Vukašinović-Sekulić, Maja, Rakin, Marica, Rakin, Marko, Bugarski, Branko, "Influence of whey proteins addition on mechanical stability of biopolymer beads with immobilized probiotics" in Tehnika, 70, no. 3 (2015):397-400,
https://doi.org/10.5937/tehnika1503397O . .
