Abstract
Maillard reaction can enhance the protective effects of protein-polysaccharide on lactic acid bacteria during spray drying, but the protection mechanism is still not clear. This paper explored the connection between the heating time of gelatin-xylooligosaccharides Maillard reaction products (GA-XOS-MRPs) and the spray-drying survival rate of Limosilactobacillus fermentum NCU001464 and further validated the potential mechanism of survival. Heated under 60 min increased bacteria viability during spray drying. Compared with GA and GA-XOS mixture, MRPs microencapsulated bacteria had higher cell membrane integrity, lactate dehydrogenase and pyruvate kinase activities. Within 60 min of heating, MRPs microencapsulated bacteria also had a higher cell membrane fluidity. Moreover, Under scanning electron microscopy, bacteria of MRPs microencapsulated were significantly full and integral, despite some cell damage. This study provides reference data for exploring new wall material of probiotic microencapsulation.
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