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Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying

  1. Wang, Cuina ORCID logo
  2. Wang, Mu
  3. Wang, Hao
  4. Sun, Xiaomeng
  5. Guo, Mingruo
  6. Hou, Juncai ORCID logo

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WeightNameValue
1000 Titel
  • Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying
1000 Autor/in
  1. Wang, Cuina |
  2. Wang, Mu |
  3. Wang, Hao |
  4. Sun, Xiaomeng |
  5. Guo, Mingruo |
  6. Hou, Juncai |
1000 Erscheinungsjahr 2019
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2019-07-24
1000 Erschienen in
1000 Quellenangabe
  • 7(8):2708-2715
1000 Copyrightjahr
  • 2019
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.1130 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • Probiotic cultures are commonly freeze‐dried for storage and distribution. However, freeze‐drying and subsequent storage are accompanied by a decline in cell viability. Whey protein (WP) or polymerized whey protein (PWP) was used to protect Lactobacillus acidophilus LA‐5 against damage during freeze‐drying process and the subsequent storage. The protection capacity and effects of polymerized whey protein protected freeze‐dried L. acidophilus LA‐5 on physiochemical properties of cow and goat milk yoghurts were evaluated in comparison with maltodextrin (MD). The survival rate of L. acidophilus LA‐5 after freeze‐drying decreased in the order of MD (80.91%) > PWP (69.86%) > WP (64.89%). The particles of WP‐ and PWP‐based freeze‐dried samples showed an average diameter of about 10 μm, which was significantly higher than that of MD‐based particles (1.5 μm). Both whey protein preparations showed higher protecting effect than MD at high humidity condition during the 180‐day storage. Addition of freeze‐dried L. acidophilus LA‐5 with the presence of WP or PWP improved the protein content and decreased spontaneous whey separation and syneresis significantly for both yoghurts. PWP‐protected L. acidophilus LA‐5 addition significantly improved the firmness and adhesiveness of the yoghurt. Freeze‐dried L. acidophilus LA‐5 mixed with PWP had higher survivability in yoghurts compared with the culture alone at the end of storage. Data indicated that whey protein can be used to protect probiotics during freeze‐drying and may also improve the physiochemical properties of the yoghurt.
1000 Sacherschließung
lokal yoghurt
lokal freeze‐drying
lokal maltodextrin
lokal Lactobacillus acidophilus LA‐5
lokal whey protein
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://orcid.org/0000-0002-7528-2458|https://frl.publisso.de/adhoc/uri/V2FuZywgTXU=|https://frl.publisso.de/adhoc/uri/V2FuZywgSGFv|https://frl.publisso.de/adhoc/uri/U3VuLCBYaWFvbWVuZw==|https://frl.publisso.de/adhoc/uri/R3VvLCBNaW5ncnVv|https://orcid.org/0000-0002-3073-2099
1000 Label
1000 Förderer
  1. Ministry of Science and Technology of China |
1000 Fördernummer
  1. 2013BAD18B07
1000 Förderprogramm
  1. -
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer Ministry of Science and Technology of China |
    1000 Förderprogramm -
    1000 Fördernummer 2013BAD18B07
1000 Objektart article
1000 Beschrieben durch
1000 @id frl:6426586.rdf
1000 Erstellt am 2021-03-31T12:58:33.704+0200
1000 Erstellt von 286
1000 beschreibt frl:6426586
1000 Bearbeitet von 286
1000 Zuletzt bearbeitet Wed Mar 31 13:03:15 CEST 2021
1000 Objekt bearb. Wed Mar 31 13:02:51 CEST 2021
1000 Vgl. frl:6426586
1000 Oai Id
  1. oai:frl.publisso.de:frl:6426586 |
1000 Sichtbarkeit Metadaten public
1000 Sichtbarkeit Daten public
1000 Gegenstand von

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