Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels

Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was o...

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Detalles Bibliográficos
Autores principales: Zhang, Minghao, Cai, Dan, Song, Qiumei, Wang, Yu, Sun, Haiyue, Piao, Chunhong, Yu, Hansong, Liu, Junmei, Liu, Jingsheng, Wang, Yuhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612782/
https://www.ncbi.nlm.nih.gov/pubmed/31304474
http://dx.doi.org/10.5851/kosfa.2019.e42

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612782/
https://www.ncbi.nlm.nih.gov/pubmed/31304474
http://dx.doi.org/10.5851/kosfa.2019.e42

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