Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum

2021 ◽  
pp. 106924
Author(s):  
An-Qi Zhang ◽  
Jia-Ling He ◽  
Yan-Wang ◽  
Xu Zhang ◽  
Zan-Hao Piao ◽  
...  
Keyword(s):  
Controlled Release ◽  
Whey Protein ◽  
Lactobacillus Plantarum ◽  
Sodium Tripolyphosphate ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Ph Sensitive

The behaviour of whey protein isolate in protecting Lactobacillus plantarum

2016 ◽  
Vol 190 ◽  
pp. 717-723 ◽  
Author(s):  
Sarim Khem ◽  
Darryl M. Small ◽  
Bee K. May
Keyword(s):  
Whey Protein ◽  
Lactobacillus Plantarum ◽  
Whey Protein Isolate ◽  
Protein Isolate

Study of the Encapsulation Efficiency and Controlled Release Property of Whey Protein Isolate--Polysaccharide Complexes in W1/O/W2 Double Emulsions

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Bin Li ◽  
Yanfeng Jiang ◽  
Fei Liu ◽  
Zhi Chai ◽  
Yuanyuan Li ◽  
...  
Keyword(s):  
Controlled Release ◽  
Whey Protein ◽  
Encapsulation Efficiency ◽  
Guar Gum ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Soluble ◽  
Double Emulsions ◽  
Water Soluble Vitamin

The complexes of whey protein isolate (WPI) with guar gum (GG) or gum arabic (GA) were used to prepare water-oil-water double emulsions. Lipid-soluble vitamin E (VE) and water-soluble vitamin B2 (VB2) were encapsulated together in these two systems. The abilities of these complexes to control the release rates were compared. When the ratio of WPI/polysaccharides increased from 5:0.1 to 5:0.5, the encapsulation efficiency (EE) of VE increased from 73 to 88 percent, and EEVB2 from 61 to 68 percent in WPI-GG system; whereas only minor changes were in both EEVE and EEVB2 in WPI-GA system. In the controlled release study, WPI-GG complexes showed better resistance to the attack of the enzymes than WPI-GA complexes did. These phenomena were attributed to the formation of compact aggregates promoted by electrostatic effects.

Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates

2014 ◽  
Vol 36 ◽  
pp. 181-188 ◽  
Author(s):  
L. Hernández-Rodríguez ◽  
C. Lobato-Calleros ◽  
D.J. Pimentel-González ◽  
E.J. Vernon-Carter
Keyword(s):  
Whey Protein ◽  
Lactobacillus Plantarum ◽  
Whey Protein Isolate ◽  
Protein Isolate
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