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Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii

journal contribution
posted on 2024-11-01, 14:22 authored by Thi Duong, Paul George, Lita Katopo, Elisabeth Gorczyca, Stefan KasapisStefan Kasapis
This work investigates the effect of whey protein agglomeration on the survivability of Saccharomyces boulardii within spray dried microcapsules. It attempts to go beyond phenomenological observations by establishing a relationship between physicochemical characteristics of the polymeric matrix and its effect on probiotic endurance upon spray drying. It is well known that this type of thermal shock has lethal consequences on the yeast cells. To avoid such undesirable outcome, we take advantage of the early agglomeration phenomenon observed for whey protein by adjusting the pH value of preparations close to isoelectric point (pH 4-5). During the subsequent process of spray drying, development of whey protein agglomerates induces formation of an early crust, and the protein in this molten globular state creates a cohesive network encapsulating the yeast cells. It appears that the early crust formation at a given sample pH and temperature regime during spray drying benefits the survivability of S. boulardii within microcapsules.

History

Journal

Food Chemistry

Volume

141

Issue

3

Start page

1782

End page

1788

Total pages

7

Publisher

Elsevier

Place published

Netherlands

Language

English

Copyright

© 2013 Published by Elsevier Ltd

Former Identifier

2006041899

Esploro creation date

2020-06-22

Fedora creation date

2013-08-19

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