Abstract
The main object of study is application of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulation. The controlled enzymatic hydrolysis was applied to change technological properties of WPC what leads to obtained different carriers. Probiotic carriers (beads) were made by electrostatic extrusion. Bead properties (mechanical properties, FTIR fingerprint, cell release) and parameters of fermentation were examined. According to cell release, it can be concluded that WPH build less porous matrix with alginate than WPC. Beads with WPH contained more living cells and suffered more changes during fermentation than beads with WPC. Probiotic viability in simulated gastrointestinal conditions (SGIC) is the most critical parameter for probiotic encapsulation. Probiotic encapsulated in protein–alginate beads survived SGIC with more than 96% viable cells, compared to 37.43% for free culture. According to all examined parameters, it can be concluded that WPH builds more suitable carrier for probiotic culture than WPC.
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