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| Zhang,Yu; Zheng,Wei; Gu,Jian-Fei; Ni,Jian; Wang,Ling; Tang,Zhen-Xing; Shi,Lu-E. |
| ABSTRACTIn this work, the mixture of alginate and soy protein isolate used as a wall material was developed to encapsulateEnterococcus faecalis HZNU P2 (E. faecalis HZNU P2). The survival ability in the simulated gastric fluid (SGF) and bile salt solution, storage stability at different temperatures and release properties in the simulated intestinal fluid (SIF) of encapsulated cells were assessed. The results showed that encapsulation could offer sufficient protection toE. faecalis HZNU P2. The viability of encapsulatedE. faecalis HZNU P2 did not decrease in SGF at pH 2.5 or 2.0 after 2 h incubation, while free cells were reduced from 11 to 9.85 log CFU/mL in SGF (pH 2.5) at the same exposure time. Only minor viability of encapsulatedE. faecalis HZNU P2... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enterococcus faecalis; Encapsulation; Soy protein isolate; Alginate; Stability; Viability. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000500805 |
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| PUTERI,Nafisah Eka; ASTAWAN,Made; PALUPI,Nurheni Sri; WRESDIYATI,Tutik; TAKAGI,Yasuaki. |
| Abstract Characteristics of water-soluble flours from soy (SF), soy tempe (STF), and germinated-soy tempe (GTF) were compared with those of commercial soy protein isolate (SPI). Defatted flour of soy, soy tempe, and germinated soy tempe were extracted in alkaline water (pH 9) and freeze dried to produce water-soluble flours. Protein contents of SF, STF, and GTF were 49%, 47%, and 51%, respectively, and lower than that of SPI (84%). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles showed that STF and GTF contained lower molecular size of proteins compared to SF and SPI. Trypsin inhibitor activity was detected only in SPI. The most abundant phytic acid was contained in SF, followed in order of decreasing abundance, by SPI, STF,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Protein; Soybean; Germinated-soy; Soy protein isolate; Foaming and emulsion properties. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500147 |
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