Production of Functional Yoghurt by Microencapsulation of Lactococcus lactis ssp. lactis and Raffinose

摘要

Lactococcus lactis ssp. lactis and raffinose were microencapsulated with rennet gelation of milk proteins. The effects of micro-encapsulation on the changes in survival rate of Lactococcus lactis ssp. lactis under simulated gastrointestinal conditions were estimated. The bile tolerance of Lactococcus lactis ssp. lactis at different concentrations of bile was studied. The survivability of encapsulated Lactococcus lactis ssp. lactis and the remained raffinose in yoghurt during 4 weeks of cold storage were determined. The results showed that, the survival of encapsulated Lactococcus lactis ssp. lactis in bile solution was significantly enhanced (P＜ 0.01) compared to the free Lactococcus lactis ssp. lactis. Furthermore, the study demonstrated that microencapsulation using rennet gelation of milk proteins could increase the survival of Lactococcus lactis ssp. lactis in simulated gastric conditions. Encapsulated Lactococcus lactis ssp. lactis had a positive effect in the survival capacity of Lactococcus lactis ssp. lactis in yoghurt during cold storage as compared to free Lactococcus lactis ssp. lactis. In addition, the capsules made from rennet gelation of milk proteins provided a significant enhanced protection to the raffinose during fermentation period and cold storage.