Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection

This study evaluated the efficacy of whey protein isolate (WPI) as an encapsulation matrix for the maintenance of Lactobacillus rhamnosus GG viability during simulated gastro-intestinal studies. Micro-bead characteristics were investigated using microscopy, chromatography, laser diffractometry and z...

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Veröffentlicht in:	Food hydrocolloids 2011-08, Vol.25 (6), p.1604-1617
Hauptverfasser:	Doherty, S.B., Gee, V.L., Ross, R.P., Stanton, C., Fitzgerald, G.F., Brodkorb, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	acetates atomic force microscopy Biological and medical sciences buffers chromatography digestion Encapsulation Extrusion Food additives Food industries Fundamental and applied biological sciences. Psychology gelation General aspects intestinal absorption Lactobacillus rhamnosus lasers Micro-beads Milk and cheese industries. Ice creams mixing monitoring peptides polymers probiotics proteins stomach Targeted delivery viability whey protein isolate Whey proteins
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