Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria.
J Sci Food Agric
; 104(6): 3468-3476, 2024 Apr.
Article
in En
| MEDLINE
| ID: mdl-38133640
ABSTRACT
BACKGROUND:
The use of emulsion gels to protect and deliver probiotics has become an important topic in the food industry. This study used transglutaminase (TGase) to regulate ovalbumin (OVA) to prepare a novel emulsion gel. The effects of OVA concentration and the addition of TGase on the microstructure, rheological properties, water-holding capacity, and stability of the emulsion gels were investigated.RESULTS:
With the addition of TGase and the increasing OVA, the particle size of the emulsion gels decreased significantly (P < 0.05). The gels with TGase exhibited greater water holding, hardness, and chewiness to some extent by forming a more uniform and stable system. After simulated digestion, the survival rate of Bifidobacterium lactis embedded in OVA emulsion gels improved significantly in comparison with the oil-water mixture as a result of the protective effect of the emulsion gel encapsulation.CONCLUSION:
By increasing the OVA content and adding TGase, the rheological characteristics, stability, and encapsulation capability of the OVA emulsion gel could be enhanced, providing a theoretical basis for the use of emulsion gels to construct probiotic delivery systems. © 2023 Society of Chemical Industry.Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Water
/
Transglutaminases
Language:
En
Journal:
J Sci Food Agric
/
J. sci. food agric
/
Journal of the science of food and agriculture
Year:
2024
Type:
Article
Affiliation country:
China