Formulation optimisation of mixed sugar/protein/maltodextrin encapsulants for spray drying L. acidophilus using the response surface method
S. Pispan
Andy Stapley
Christopher Hewitt
2134/8173
https://repository.lboro.ac.uk/articles/conference_contribution/Formulation_optimisation_of_mixed_sugar_protein_maltodextrin_encapsulants_for_spray_drying_L_acidophilus_using_the_response_surface_method/9245885
Three sugars (maltose, fructose, and lactose) have been combined in different
formulations with three protein based powders (whey protein, skim milk, and soy protein)
to assess the survivability of L. acidophilus after spray drying at 80°C followed by
optional further exposure to simulated gastric intestinal juice (SGI) or bile solution. The
results showed that the highest survival rate was found in a recipe consisting of 87.5%
skim milk and 12.5% maltose, while the lowest rates were found in formulations
containing no protein. Maltose and lactose provide higher survival rate than fructose
which may reflect the higher glass transition temperature of maltose/lactose mixtures.
Similar trends were found with cells rehydrated in SGI and bile solutions.
2011-03-03 11:16:09
Maltose
Fructose
Lactose
Heat tolerance
Probiotic bacteria
Chemical Engineering not elsewhere classified