A sodium caseinate and gellan gum mixture was gelled by gradually decreasing pH with glucono-δ-lactone (GDL). Lactobacillus casei cells were successfully entrapped into this gel matrix by a water-in-oil emulsion. The optimum ingredient combination, based on elastic modulus and relative gelation time to attain adequate gel strength, was 10% (w/w) sodium caseinate, 0.25% (w/w) gellan gum and 2.5% (w/w) GDL. A very fine, uniform capsule particle size distribution resulted. The surface-weighted and volume-weighted mean capsule diameters were about 287 and 399 μm, respectively. The ratio of the core bacteria to the wall ingredients was optimized to achieve a high encapsulation yield of ∼89.5%. The survival of encapsulated cells after 30. min of incubation in simulated gastric fluid was significantly (P< 0.001) greater than that of free cells, both with and without the addition of pepsin. The capsules also provided significant protection for L. casei against detrimental bile salts. © 2010 Elsevier Ltd.
CITATION STYLE
Nag, A., Han, K. S., & Singh, H. (2011). Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. International Dairy Journal, 21(4), 247–253. https://doi.org/10.1016/j.idairyj.2010.11.002
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