IDS2010 Pispan et al A.pdf (376.21 kB)
Download fileFormulation optimisation of mixed sugar/protein/maltodextrin encapsulants for spray drying L. acidophilus using the response surface method
conference contribution
posted on 2011-03-03, 11:16 authored by S. Pispan, Andy StapleyAndy Stapley, Christopher HewittThree 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.
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Citation
PISPAN, S., STAPLEY, A.G.F. and HEWITT, C.J., 2010. IN: Tsotsas, E., Metzger, T. and Peglow, M. (eds.). Drying 2010 - Proceedings of the International Drying Symposium IDS 2010, Vol. C. 17th International Drying Symposium, Magdeburg, Germany, 3rd-6th October, pp. 2263-2270.Publisher
DECHEMA (© The authors)Version
- AM (Accepted Manuscript)
Publication date
2010Notes
This is a conference paper.ISBN
9783869120362Publisher version
Language
- en