文章基本信息

标题：Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying
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作者：Cuina Wang ; Mu Wang ; Hao Wang 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2019
卷号：7
期号：8
页码：2708-2715
DOI：10.1002/fsn3.1130
出版社：John Wiley & Sons, Ltd.
摘要：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.
关键词：freeze‐drying;Lactobacillus acidophilus LA‐5;maltodextrin;whey protein;yoghurt