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
optimized and the properties of gel were also determined. The results showed the
optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which
could get the best protective effect; the viable counts of LGG were 6.61 Log
CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to
simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide
gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility
in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG
under SGJ condition and release probiotics in the SIJ. Moreover, when the gel
has highest hardness and water-holding capacity, the viable counts of LGG were
not the best, suggesting the relationship between the protection and the
properties of the gel was non-linear.
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