Study on encapsulation effect of porcine plasma protein-sodium alginate gel beads on Lactobacillus plantarum

  • CHEN Rui ,
  • KANG Xu ,
  • YUAN Jianglan ,
  • ZENG Hanxin
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  • (School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China)

Received date: 2024-02-20

  Revised date: 2024-05-16

  Online published: 2025-04-14

Abstract

For resistance to adverse environmental effects to improve survival of Lactobacillus plantarum, in this study, gel beads were prepared by composite preparation of porcine plasma proteins (PPP) and sodium alginate (SA) using the sharp pore-coagulation method to encapsulate Lactobacillus plantarum.When the concentration of PPP was 50 g/L and the concentration of SA was 4 g/L, the hardness, springiness, and water holding capacity of the composite gel beads were better than those of the single gel, and the high efficiency of encapsulation could be achieved, with an encapsulation efficiency of 94.51%, and the porous network structure of the composite gel beads as well as the successfully encapsulated Lactobacillus plantarum could be observed by scanning electron microscopy.After simulated gastrointestinal fluid digestion, the survival rate was as high as 89.19%, and the loss of viable bacteria was only 1.09 lg CFU/g for 60 days of storage at 4 ℃, which showed excellent antidigestive property and storage stability.This suggested that the composite gel beads provided strong protection for Lactobacillus plantarum, greatly increasing the number of viable bacterial count that will ultimately act as a probiotic.

Cite this article

CHEN Rui , KANG Xu , YUAN Jianglan , ZENG Hanxin . Study on encapsulation effect of porcine plasma protein-sodium alginate gel beads on Lactobacillus plantarum[J]. Food and Fermentation Industries, 2025 , 51(6) : 218 -223 . DOI: 10.13995/j.cnki.11-1802/ts.038912

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