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논문 기본 정보

자료유형
학술저널
저자정보
하호경 (순천대학교) Ji-Young Hong (Gyeongsang National University) Istifiani Lola Ayu (Daegu University) 이미령 (대구대학교) 이원재 (경상국립대학교)
저널정보
한국축산학회(구 한국동물자원과학회) 한국축산학회지 한국축산학회지 제63권 제5호
발행연도
2021.9
수록면
1,182 - 1,193 (12page)
DOI
10.5187/jast.2021.e92

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The aims of this study were to develop a milk protein-based probiotic delivery system using a modified rennet-induced gelation method and to determine how the skim milk powder concentration level and pH, which can affect the rennet-induced intra- and inter-molecular association of milk proteins, affect the physicochemical properties of the probiotic delivery systems, such as the particle size, size distribution, encapsulation efficiency, and viability of probiotics in simulated gastrointestinal tract. To prepare a milk protein-based delivery system, skim milk powder was used as a source of milk proteins with various concentration levels from 3 to 10% (w/w) and rennet was added to skim milk solutions followed by adjustment of pH from 5.4 or 6.2. Lactobacillus rhamnosus GG was used as a probiotic culture. In confocal laser scanning microscopic images, globular particles with a size ranging from 10 μm to 20 μm were observed, indicating that milk protein-based probiotic delivery systems were successfully created. When the skim milk powder concentration was increased from 3 to 10% (w/w), the size of the delivery system was significantly (p < 0.05) increased from 27.5 to 44.4 μm, while a significant (p < 0.05) increase in size from 26.3 to 34.5 μm was observed as the pH was increased from 5.4 to 6.4. An increase in skim milk powder concentration level and a decrease in pH led to a significant (p < 0.05) increase in the encapsulation efficiency of probiotics. The viability of probiotics in a simulated stomach condition was increased when probiotics were encapsulated in milk protein-based delivery systems. An increase in the skim milk powder concentration and a decrease in pH resulted in an increase in the viability of probiotics in simulated stomach conditions. It was concluded that the protein content by modulating skim milk powder concentration level and pH were the key manufacturing variables affecting the physicochemical properties of milk protein-based probiotic delivery systems.
#Milk protein #Probiotics #Delivery system #Rennet

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참고문헌 (34)

참고문헌 신청
Food and Agriculture Organization of the United Nations / 2006 / Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria google schola Ian R. Rowland / 2010 / Current level of consensus on probiotic science-Report of an expert meeting- London, 23 November 2009 / Gut Microbes 1(6):436~439 Crossref Meng Zhao / 2020 / Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate / Food Hydrocolloids 105:105790 Crossref Anil Kumar Anal / 2007 / Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery / Trends in Food Science & Technology 18(5):240~251 Crossref J. Burgain / 2011 / Encapsulation of probiotic living cells: From laboratory scale to industrial applications / Journal of Food Engineering 104(4):467~483 Crossref

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