Abstract
The viability of probiotic bacteria in spray-dried powders is a critical concern in food and pharmaceutical industries. Soy protein isolate (SPI), owing to its high protein content and desirable functional properties, has become a popular carrier for probiotics. However, the globular structure and low water solubility of SPI limits its protective capabilities. This study investigated the efficacy of soluble soy peptide (SSP) and nano-dispersions of insoluble soy peptide (NISP) derived from SPI in enhancing the viability of Lacticaseibacillus rhamnosus GG (LGG) during thermal convection drying. Peptide composition, drying behaviour, and intermolecular interactions were analysed. The results showed that encapsulation with NISP-SSP significantly improved LGG viability retention during single droplet drying, and particles exhibited resistance during simulated gastric digestion and sustained-release in the simulated intestinal tract. Peptidomic analysis revealed that medium- and short-chain peptides with hydrophilic and disordered structures within SSP promoted LGG survival during the drying process. The hydrophobic interaction between NISP and LGG further improved resilience to dehydration stress. This research provided insights into producing highly active spray-dried probiotic powders using plant peptides-based carriers, elucidating their protective mechanism during thermal convective drying process.
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