English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/166980
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Thermal stabilization of probiotics by adsorption onto porous starches

AuthorsBenavent Gil, Yaiza; Rodrigo Aliaga, Dolores ; Rosell, Cristina M.
KeywordsPorous starch
Enzymes
Probiotics
Amylase
Amyloglucosidase
L. plantarum
Thermal stability
Issue Date11-Jun-2018
PublisherElsevier
CitationCarbohydrate Polymers 197: 558-564 (2018)
AbstractIndustrial processing factors, such as temperature, compromise the viability of probiotic cells. Objective was to develop a system to thermally stabilize probiotic bacteria based on porous starches and using biopolymers as coating materials (gelatinized starch, guar gum and xanthan gum). Porous starches from corn and rice starches, having controlled number and size of porous were used as supporting material. Scanning electron microscopy confirmed the adsorption of the microorganism, leading microcapsules with corn starch but aggregates with rice starch. Surface pores of rice starch increased the encapsulation yield of rice starch around 10%, but that effect was not observed in porous corn starch. The highest encapsulation yield was obtained with porous starches coated with gelatinized starch, which ranged from 92 to 100%. Microencapsulates made with porous starches with small pores, like the ones obtained with α-amylase, and coated with gelatinized starch resulted in the highest thermal resistance at 55 °C.
Publisher version (URL)https://doi.org/10.1016/j.carbpol.2018.06.044
URIhttp://hdl.handle.net/10261/166980
DOI10.1016/j.carbpol.2018.06.044
ISSN0144-8617
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Carbohydrates Polymers-2018-Benavent.pdfArtículo principal603,87 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.