Abstract
Considering the wide application of probiotics in dairy products, how to use milk proteins as a wall material to embed probiotics is an area of interest. To study the method of embedding microcapsules of milk proteins and improve the survival rate of probiotics during processing, storage and consumption, the ability of different proteases to hydrolyse milk proteins for the preparation of Lactiplantibacillus plantarum LIP-1 microcapsules was evaluated. Microcapsules prepared with chymosin, papain or bromelain significantly improved the survival rate of L. plantarum LIP-1 in an adverse environment (p < 0.05). Further analysis revealed that the hydrolysis of casein was enhanced by chymosin in fermented skim milk, and more protein fragments suitable for microencapsulation were produced. Chymosin microcapsules had a regular spherical shape, dense surface pores, and high microencapsulation efficiency. The survival rate of L. plantarum LIP-1 in simulated gastric fluid, and the storage period, were significantly longer (p < 0.05).
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