Pectin-microfibrillated cellulose microgel: Effects on survival of lactic acid bacteria in a simulated gastrointestinal tract
文献类型： 外文期刊
作者： Chen, Bingyan 1 ; Lin, Xiaozi 1 ; Lin, Xiaojie 1 ; Li, Weixin 1 ; Zheng, Baodong 3 ; He, Zhigang 1 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn & Technol, 247 Wushi Rd, Fuzhou 350002, Fujian, Peoples R China
2.Fujian Acad Agr Sci, Fujian Prov Key Lab Agr Prod Food Proc Technol, Fuzhou 350002, Fujian, Peoples R China
3.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
关键词： Pectin; Cellulosic microfibers; Probiotics; Encapsulation; Simulated gastrointestinal tract
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 158 卷
页码：
收录情况： SCI
摘要： Using high pressure microfluidization, we prepared micro-fibrillated soybean cellulose (MFSC) and analyzed its morphology and structure. MFSC was then incorporated into low-methoxyl pectin (PC) to coat lactic acid bacteria (LAB) by ionotropic gelation, and the effects of PC-MFSC microgel on LAB survival in a simulated gastrointestinal tract were investigated. Particle size analysis showed that the MFSC particle size decreased significantly with in-creasing jet pressure. Transmission electron microscopy analysis indicated that many cellulosic microfibers ap-peared at 150 MPa. Infrared spectroscopy and X-ray diffraction analysis revealed that the crystal structure changed from beta-cellulose I type to II type with increasing jet pressure, but excessive pressure (200 MPa) dam-aged the crystalline structure of MFSC. Scanning microscopy indicated that cellulosic microfibers not only pro-moted a compact pectin gel morphology but also adhered to and coated the LAB in the pectin gel. MFSC-150 stabilized the pectin gel network, preventing the weakening of the gel under low pH conditions. Compared with other PC-MFSCs, PC-MFSC-150 microgel significantly decreased LAB susceptibility to gastrointestinal juice and increased the viability of LAB. (C) 2020 Elsevier B.V. All rights reserved.
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