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  • Title: Soybean protein isolate treated with transglutaminase (TGase) enhances the heat tolerance of selected lactic acid bacteria strains to spray drying.
    Author: Liu J, Xie H, Gao Y, Zhu Y, Zhao H, Zhang B.
    Journal: Food Chem; 2023 Mar 15; 404(Pt B):134676. PubMed ID: 36283314.
    Abstract:
    TGase treated soy protein isolate (SPI) was confirmed to improve the survival of Lb. bulgaricus CICC 6047 subjected to spray drying. The viability of this strain increased from 70.69 % to 86.01 % due to elevating thermal stability. The smoother bacterial cell surface was observed by TGase treated SPI. TGase treatment changed the secondary conformation of SPI, having α-helical structure increased. Chemical bonds (hydrogen bond, CN bond, NH bond) proved the enzyme-modified SPI to have enhanced resistance to heat. The addition of TGase treated SPI allowed other LAB strains to tolerate the spray drying better. Their survival percentage after spray drying was 83.44 % for Le. mesenteroides CICC 6055, 80.64 % for Lb. acidophilus NCFM, 87.79 % for B. animalis BI-03 and 87.02 % for Lb. plantarum CICC 6009, respectively. The good survival of the selected LAB strains from TGase treated SPI powders was observed during storage of 8 weeks at 4 °C.
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