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Title:

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

Document type:
Zeitschriftenaufsatz
Author(s):
Heidebach, T.; Först, P.; Kulozik, U.
Abstract:
A novel method for the encapsulation of probiotic cells in foodgrade casein microcapsules was developed. The process is based on a transglutaminase-catalysed gelation of casein suspensions containing probiotic cells.Water insoluble, spherical capsules with a volume-based median diameter of 165*23 mm resulted from the process. Encapsulation yields of 70 15% and 93 22% were achieved for Lactobacillus resulted from the process. Encapsulation yields of 7015% and 9322% were achieved for Lactobacill...     »
Journal title:
International Dairy Journal
Year:
2009
Journal volume:
19
Journal issue:
2
Pages contribution:
77--84
Fulltext / DOI:
doi:10.1016/j.idairyj.2008.08.003
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