文献类型： 外文期刊

作者： Fu, Gui-Ming ¹ ; Xu, Zi-Wen ¹ ; Luo, Cheng ¹ ; Xu, Li-Yun ¹ ; Chen, Yan-Ru ¹ ; Guo, Shuai-Ling ¹ ; Wu, Xiao-Dan ¹ ; Wan, ¹ ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

2.Nanchang Univ, Coll Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

3.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China

关键词： Maillard reaction; Soy protein isolate; Limosilactobacillus reuteri; Microcapsule; Simulated gastrointestinal digestion

期刊名称：JOURNAL OF BIOSCIENCE AND BIOENGINEERING （ 影响因子：2.894； 五年影响因子：2.746 ）

ISSN： 1389-1723

年卷期： 2021 年 132 卷 4 期

页码：

收录情况： SCI

摘要： Limosilactobacillus reuteri was encapsulated using Maillard-reaction-products (MRPs) of soy protein isolate (SPI) and a-lactose monohydrate by freeze-drying. The mixed solution of SPI and a-lactose monohydrate was placed in a water bath at 89 degrees C for 160 min for Maillard reaction, and then freeze-dried to obtain MRPs. The effects of Maillard reaction on functional characteristics of MRPs and the properties of MRPs-microcapsules were studied. SDS-PAGE indicated that SPI subunit reacted with lactose to forma polymer, and the band of MRPs disappeared around the molecular weights of 33, 40, 63, and 100 kDa. Compared with SPI, the emulsion stability, emulsion activity, foaming capacity, foam stability, and gel strength of MRPs were increased by 259%, 55.71%, 82.32%, 58.53%, and 3266%, respectively. The results of Fourier transform infrared spectroscopy, circular dichroism spectroscopy, and scanning electron micrographs confirmed that the protein structure also changed significantly. Then, MRPs were used as wall material to prepare L. reuteri micro-capsules. Physical properties and viable counts of L. reuteri during the simulated gastrointestinal digestion and storage period were determined. The particle size of MRPs-microcapsules (68 mu m) was smaller than that of SPI-microcapsules (91 mu m). The viable counts of L. reuteri in simulated gastrointestinal digestion and after storage for 30 days were improved. The modifications with Maillard reaction can improve emulsification, foaming, and gel strength of SPI, and MRPs could be used as a new type of wall material in the production of L. reuteri microcapsules. (C) 2021, The Society for Biotechnology, Japan. All rights reserved.