+44 (0)1509 263171
Please use this identifier to cite or link to this item:
|Title: ||Formulation optimisation of mixed sugar/protein/maltodextrin encapsulants for spray drying L. acidophilus using the response surface method|
|Authors: ||Pispan, S.|
Hewitt, Christopher J.
|Issue Date: ||2010|
|Publisher: ||DECHEMA (© The authors)|
|Citation: ||PISPAN, S., STAPLEY, A.G.F. and HEWITT, C.J., 2010. IN: Tsotsas, E., Metzger, T. and Peglow, M. (eds.). Drying 2010 - Proceedings of the International Drying Symposium IDS 2010, Vol. C. 17th International Drying Symposium, Magdeburg, Germany, 3rd-6th October, pp. 2263-2270.|
|Abstract: ||Three sugars (maltose, fructose, and lactose) have been combined in different
formulations with three protein based powders (whey protein, skim milk, and soy protein)
to assess the survivability of L. acidophilus after spray drying at 80°C followed by
optional further exposure to simulated gastric intestinal juice (SGI) or bile solution. The
results showed that the highest survival rate was found in a recipe consisting of 87.5%
skim milk and 12.5% maltose, while the lowest rates were found in formulations
containing no protein. Maltose and lactose provide higher survival rate than fructose
which may reflect the higher glass transition temperature of maltose/lactose mixtures.
Similar trends were found with cells rehydrated in SGI and bile solutions.|
|Description: ||This is a conference paper.|
|Version: ||Accepted for publication|
|Publisher Link: ||http://events.dechema.de/ids2010.html|
|Appears in Collections:||Conference Papers and Presentations (Chemical Engineering)|
Files associated with this item:
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.