Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5679
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dc.contributor.authorÇabuk, Burcu-
dc.contributor.authorTellioğlu Harsa, Şebnem-
dc.date.accessioned2017-06-02T07:50:47Z-
dc.date.available2017-06-02T07:50:47Z-
dc.date.issued2015-12-
dc.identifier.citationÇabuk, B., and Tellioğlu Harsa, Ş. (2015). Protection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsules. Journal of Bioscience and Bioengineering, 120(6), 650-656. doi:10.1016/j.jbiosc.2015.04.014en_US
dc.identifier.issn1389-1723-
dc.identifier.issn1347-4421-
dc.identifier.urihttp://doi.org/10.1016/j.jbiosc.2015.04.014-
dc.identifier.urihttp://hdl.handle.net/11147/5679-
dc.description.abstractIn this research, whey protein/pullulan (WP/pullulan) microcapsules were developed in order to assess its protective effect on the viability of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions. Results demonstrated that WP/pullulan microencapsulated cells exhibited significantly (p ≤ 0.05) higher resistance to simulated gastric acid and bile salt. Pullulan incorporation into protein wall matrix resulted in improved survival as compared to free cells after 3 h incubation in simulated gastric solution. Moreover WP/pullulan microcapsules were found to release over 70% of encapsulated L. acidophilus NRRL-B 4495 cells within 1 h. The effect of encapsulation during refrigerated storage was also studied. Free bacteria exhibited 3.96 log reduction while, WP/pullulan encapsulated bacteria showed 1.64 log reduction after 4 weeks of storage.en_US
dc.description.sponsorshipIzmir Institute of Technology, 2011IYTE12en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofJournal of Bioscience and Bioengineeringen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEncapsulationen_US
dc.subjectLactobacillus acidophilusen_US
dc.subjectProbioticsen_US
dc.subjectPullulanen_US
dc.subjectWhey proteinen_US
dc.titleProtection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsulesen_US
dc.typeArticleen_US
dc.authoridTR9626en_US
dc.institutionauthorÇabuk, Burcu-
dc.institutionauthorTellioğlu Harsa, Şebnem-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume120en_US
dc.identifier.issue6en_US
dc.identifier.startpage650en_US
dc.identifier.endpage656en_US
dc.identifier.wosWOS:000366765200008en_US
dc.identifier.scopus2-s2.0-84946482494en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.jbiosc.2015.04.014-
dc.identifier.pmid26100319en_US
dc.relation.doi10.1016/j.jbiosc.2015.04.014en_US
dc.coverage.doi10.1016/j.jbiosc.2015.04.014en_US
dc.identifier.wosqualityQ3-
dc.identifier.scopusqualityQ2-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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