THE INFLUENCE OFALGINAT_WHEY PROTEIN ENCAPSULATION ON SURVIVABILITY OF LACTOBACILLUS CASEI

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naeemi hajar; Mortazavi S.Ali; MILANI ELNAZ; zolfaghari soode

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

THE INFLUENCE OFALGINAT_WHEY PROTEIN ENCAPSULATION ON SURVIVABILITY OF LACTOBACILLUS CASEI

Author(s)

naeemi hajar | Mortazavi S.Ali | MILANI ELNAZ | zolfaghari soode

Keywords

SODIUM ALGINAT

WHEY PROTEIN

ENCAPSULATION

ELECTERON MICROSCOPY

Abstract

IN THIS STUDY, USED OF ENCAPSULATING TECHNIQUE TO INVESTIGATE ITS EFFECT ON SURVIVABILITY OF PROBIOTIC BACTERIA.THE NUMBER OF VIABLE CELLS (LACTOBASILLUS CASEI (LAFTI-L26)) BEFORE ENCAPSULATION WITH SODIUM ALGINATE-WHEY PROTEIN CONCENTRATION WAS 10.14- 10.30 LOG CFU/ML, THAT AFTER ENCAPSULATION DECREASED TO 9.38-9.44 LOG CFU/ML.OBSERVATION BY A SEM ELECTRON MICROSCOPY SHOWED THAT THE BEADS WERE GLOBULAR IN SHAPE AFTER ENCAPSULATION WITH SODIUMALGINATE-WHEY PROTEIN. TOTALLY, OBTAINED RESULTS SHOWED THAT ENCAPSULATION OF LACTOBACILLUS CASEI IN ALGINAT-WHEY PROTEIN CAPSULES, COULD SIGNIFICANTLY IMPROVE SURVIVABILITY OF L.CASEI. (P<0.05) THAT THE VIABLE NUMBER OF THIS BACTERIA IN FROZEN YOGURT CONTAINING ENCAPSULATED PROBIOTIC, WAS IN THE RANGE OF INVESTIGATED LEVELS BY THE INTERNATIONAL DAIRY FEDERATION (106-107 CFU/G).

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APA: Copy

naeemi, hajar, Mortazavi, S.Ali, MILANI, ELNAZ, & zolfaghari, soode. (2013). THE INFLUENCE OFALGINAT_WHEY PROTEIN ENCAPSULATION ON SURVIVABILITY OF LACTOBACILLUS CASEI. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926609/en

Vancouver: Copy

naeemi hajar, Mortazavi S.Ali, MILANI ELNAZ, zolfaghari soode. THE INFLUENCE OFALGINAT_WHEY PROTEIN ENCAPSULATION ON SURVIVABILITY OF LACTOBACILLUS CASEI. 2013. Available from: https://sid.ir/paper/926609/en

IEEE: Copy

hajar naeemi, S.Ali Mortazavi, ELNAZ MILANI, and soode zolfaghari, “THE INFLUENCE OFALGINAT_WHEY PROTEIN ENCAPSULATION ON SURVIVABILITY OF LACTOBACILLUS CASEI,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926609/en

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