Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates
Tài liệu tham khảo
Anal, 2007, Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery, Trends in Food Science & Technology, 18, 240, 10.1016/j.tifs.2007.01.004
AOAC, 1995
Beaulieu, 2002, Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol, Biomacromolecules, 3, 239, 10.1021/bm010082z
Chien, 2009, Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum, Food Hydrocolloids, 23, 2132, 10.1016/j.foodhyd.2009.05.015
Conn, 1980
Delcour, 1999, The biosynthesis and functionality of the cell-wall of lactic acid bacteria, Antonie van Leeuwenhoek, 76, 159, 10.1023/A:1002089722581
Doherty, 2012, Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit, International Dairy Journal, 22, 31, 10.1016/j.idairyj.2011.06.009
Doherty, 2010, Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG, Journal of Microbiological Methods, 80, 231, 10.1016/j.mimet.2009.12.009
Doherty, 2011, Development and characterization of whey protein micro-beds as potential matrices for probiotic protection, Food Hydrocolloids, 25, 1604, 10.1016/j.foodhyd.2010.12.012
Egan, 2013, Cold-set whey protein microgels for the stable immobilization of lipids, Food Hydrocolloids, 31, 317, 10.1016/j.foodhyd.2012.11.008
Espinosa-Andrews, 2010, Determination of the gum arabic-chitosan interactions by Fourier transform infrared spectroscopy and characterization of the microstructure and rheological features of their coacervates, Carbohydrate Polymers, 79, 541, 10.1016/j.carbpol.2009.08.040
Global Industry Analysts Inc., 2012
Harnsilawat, 2006, Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions. A calorimetry, light scattering, electrophoretic mobility and solubility study, Food Hydrocolloids, 20, 577, 10.1016/j.foodhyd.2005.05.005
Hébrard, 2006, Use of whey protein beads as a new carrier system for recombinant yeasts in human digestive tract, Journal of Biotechnology, 127, 151, 10.1016/j.jbiotec.2006.06.012
Heidebach, 2009, Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins, Food Hydrocolloids, 23, 1670, 10.1016/j.foodhyd.2009.01.006
Jones, 2011, Complexation of β-lactoglobulin fibrils and sulfated polysaccharides, Biomacromolecules, 12, 3056, 10.1021/bm200686r
Kłodzinśka, 2010, Effect of zeta potential value on bacterial behavior during electrophoretic separation, Electrophoresis, 31, 1590, 10.1002/elps.200900559
Lobato-Calleros, 2004, Flow and creep compliance properties of reduced-fat yogurts containing protein-based fat replacers, International Dairy Journal, 14, 777, 10.1016/j.idairyj.2004.02.012
Lobato-Calleros, 2006, Microstructure and texture of Panela type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes, Revista Mexicana de Ingeniería Química, 5, 71
Madigan, 2012
Marco Trade News, 2012
Murillo-Martínez, 2011, Designing W1/O/W2 double emulsions stabilized by protein-polysaccharide complexes for producing edible films: rheological, mechanical and water vapour properties, Food Hydrocolloids, 5, 577, 10.1016/j.foodhyd.2010.06.015
Naruszewicz, 2002, Effect of Lactobacillus plantarum 299v on cardiovascular disease risk factors in smokers, The American Journal of Clinical Nutrition, 76, 1249, 10.1093/ajcn/76.6.1249
Pasika, 1977, Polysaccharide polyelectrolytes, Vol. 45, 128
Pelletier, 1997, Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains, Applied and Environmental Microbiology, 63, 1725, 10.1128/AEM.63.5.1725-1731.1997
Pimentel-González, 2009, Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions, Food Research International, 42, 292, 10.1016/j.foodres.2008.12.002
Prakash, 2006, Towards a new generation of therapeutics: artificial cell targeted delivery of live cells for therapy, Applied Biochemistry and Biotechnology, 128, 1, 10.1385/ABAB:128:1:001
Ramírez-Santiago, 2012, Viscoelastic properties and overall sensory acceptability of reduced-fat Petit–Suisse cheese made by replacing milk fat with complex coacervate, Dairy Science & Technology, 92, 383, 10.1007/s13594-012-0077-2
Rao, 1999
Sandoval-Castilla, 2010, Textural properties of alginate-pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt, Food Research International, 43, 111, 10.1016/j.foodres.2009.09.010
Schär-Zammaretti, 2003, The cell wall of lactic acid bacteria: surface constituents and macromolecular conformations, Biophysical Journal, 85, 4076, 10.1016/S0006-3495(03)74820-6
Thonart, 1982, Zeta potential of yeast cells: application in cell immobilization, Enzyme and Microbial Technology, 4, 191, 10.1016/0141-0229(82)90116-8
Weinbreck, 2004, Complexation of whey proteins with carrageenan, Journal of Agricultural and Food Chemistry, 52, 3550, 10.1021/jf034969t
Xiao, 2011, Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic, Food Chemistry, 125, 1267, 10.1016/j.foodchem.2010.10.063