Maillard conjugates of whey protein isolate–xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion-Reference-Cited by-同舟云学术

Maillard conjugates of whey protein isolate–xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion

Published:2021 Issue:9 Volume:12 Page:4034-4045
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liao Yang¹²³⁴,Hu Yu¹²³⁴^ORCID,Fu Nan⁵⁶⁷⁸⁹^ORCID,Hu Juwu¹⁰¹¹⁴,Xiong Hua¹²³⁴^ORCID,Chen Xiao Dong⁵⁶⁷⁸⁹,Zhao Qiang¹²³⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Nanchang University

3. Jiangxi 330047

4. China

5. China-Australia Joint Research Center of Future Dairy Manufacturing

6. School of Chemical and Environmental Engineering

7. College of Chemistry

8. Chemical Engineering and Materials Science

9. Soochow University

10. Jiangxi Academy of Sciences

11. Jiangxi 330029

Abstract

The Maillard reaction products (MRPs) of whey protein isolate (WPI) and xylooligosaccharides (XOS) were prepared by a moist heat method for use as protectants to encapsulate Lactobacillus rhamnosus via spray drying.

Funder

National Natural Science Foundation of China

Jiangxi Academy of Sciences

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03439H

Reference44 articles.

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2. Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion