Application of soy protein isolate–xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying

Abstract

AbstractBACKGROUNDProduction and consumption of probiotics need to meet many adverse stresses, which can reduce their health‐promoting effects on humans. Microencapsulation is an effective technique to improve the biological activity of probiotics and wall materials are also required during encapsulation. Application of Maillard reaction products (MRPs) in probiotic delivery is increasing.RESULTSThis work aims to study the effects of soy protein isolate (SPI)–xylose conjugates heated at different times on the viability and stability of probiotics. SPI–xylose MRPs formed after heat treatment based on changes in the browning intensity, sodium dodecyl sulfate–polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. After heat treatment, α‐helix and β‐sheet contents of SPI–xylose mixture shifted from 11.3% and 31.3% to 6.4–11.0% and 31.0–36.9%, respectively, and the thermal stability slightly changed. During spray drying, except for MRP240@LAB, probiotic viability was higher in the MRP‐based probiotic microcapsules (21.36–25.31%) than in Mix0@LAB (20.17%). MRP‐based probiotic microcapsules had smaller particle sizes (431.1–1243.0 nm vs. 7165.0 nm) and greater intestinal digestion tolerance than Mix0@LAB. Moreover, the MRP‐based probiotic microcapsules showed better storability than Mix0@LAB and adequate growth and metabolism capacity.CONCLUSIONSPI–xylose Maillard reaction products are a promising wall material for probiotics microencapsulation, which can improve bacterial survivability during spray drying and enhance bacterial gastrointestinal digestion resistance. This study sheds light on preparing probiotic microcapsules with superior properties by spray drying. © 2023 Society of Chemical Industry.