Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture
Samo za registrovane korisnike
2019
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The 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 bui...lds more suitable carrier for probiotic culture than WPC.
Ključne reči:
Whey protein hydrolysis / Protein-alginate carrier / Extrusion encapsulation / Whey based substrate fermentation / Gastrointestinal transit of probioticIzvor:
Food Chemistry, 2019, 293, 74-82Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Proizvodnja mlečne kiseline i probiotika na otpadnim proizvodima prehrambene i agro-industrije (RS-MESTD-Technological Development (TD or TR)-31017)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1016/j.foodchem.2019.04.062
ISSN: 0308-8146
PubMed: 31151651
WoS: 000469331900010
Scopus: 2-s2.0-85064698782
Kolekcije
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Krunić, Tanja AU - Obradović, Nataša AU - Rakin, Marica PY - 2019 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4220 AB - The 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. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture EP - 82 SP - 74 VL - 293 DO - 10.1016/j.foodchem.2019.04.062 ER -
@article{ author = "Krunić, Tanja and Obradović, Nataša and Rakin, Marica", year = "2019", abstract = "The 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture", pages = "82-74", volume = "293", doi = "10.1016/j.foodchem.2019.04.062" }
Krunić, T., Obradović, N.,& Rakin, M.. (2019). Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture. in Food Chemistry Elsevier Sci Ltd, Oxford., 293, 74-82. https://doi.org/10.1016/j.foodchem.2019.04.062
Krunić T, Obradović N, Rakin M. Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture. in Food Chemistry. 2019;293:74-82. doi:10.1016/j.foodchem.2019.04.062 .
Krunić, Tanja, Obradović, Nataša, Rakin, Marica, "Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture" in Food Chemistry, 293 (2019):74-82, https://doi.org/10.1016/j.foodchem.2019.04.062 . .
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