Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Lactobacillus casei (L. casei W8) was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE)...

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Detalles Bibliográficos
Autores principales: Sun, Qingshen, Wicker, Louise
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227579/
https://www.ncbi.nlm.nih.gov/pubmed/34200620
http://dx.doi.org/10.3390/foods10061337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227579/
https://www.ncbi.nlm.nih.gov/pubmed/34200620
http://dx.doi.org/10.3390/foods10061337

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