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Pregled bibliografske jedinice broj: 457036

Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

Leboš Pavunc, Andreja; Beganović, Jasna; Kos, Blaženka; Buneta, Ana; Beluhan, Sunčica; Šušković, Jagoda
Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt // International journal of dairy technology, 64 (2011), 2; 254-261 doi:10.1111/j.1471-0307.2010.00647.x (međunarodna recenzija, članak, znanstveni)

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Naslov
Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

Autori
Leboš Pavunc, Andreja ; Beganović, Jasna ; Kos, Blaženka ; Buneta, Ana ; Beluhan, Sunčica ; Šušković, Jagoda

Izvornik
International journal of dairy technology (1364-727X) 64 (2011), 2; 254-261

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Lactobacillus helveticus; Probiotic set yoghurt; Microencapsulation; Sodium caseinate; Transglutaminase;

Sažetak
The effect of microencapsulated probiotic Lactobacillus helveticus M92 cells and transglutaminase addition on the probiotic set yoghurt properties was investigated. Addition of probiotic bacteria, either free or microencapsulated in sodium caseinate, decreased the fermentation time and significantly enhanced the appearance and consistency of probiotic set yoghurt. Better survival of microencapsulated than free probiotic bacteria in produced yoghurts during storage, as well as during exposure to simulated gastrointestinal conditions, emphases the efficiency of microencapsulation in the cell protection. Pretreatment of the milk with transglutaminase increased the gel strength and decreased the syneresis, what resulted in better appearance and consistency of probiotic set yoghurts.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA

Projekti:
058-0581990-2007 - Probiotici, prebiotici i funkcionalne starter kulture (Šušković, Jagoda, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Andreja Leboš-Pavunc (autor)

Avatar Url Sunčica Beluhan (autor)

Avatar Url Jasna Novak (autor)

Avatar Url Blaženka Kos (autor)

Poveznice na cjeloviti tekst rada:

doi onlinelibrary.wiley.com

Citiraj ovu publikaciju:

Leboš Pavunc, Andreja; Beganović, Jasna; Kos, Blaženka; Buneta, Ana; Beluhan, Sunčica; Šušković, Jagoda
Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt // International journal of dairy technology, 64 (2011), 2; 254-261 doi:10.1111/j.1471-0307.2010.00647.x (međunarodna recenzija, članak, znanstveni)
Leboš Pavunc, A., Beganović, J., Kos, B., Buneta, A., Beluhan, S. & Šušković, J. (2011) Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt. International journal of dairy technology, 64 (2), 254-261 doi:10.1111/j.1471-0307.2010.00647.x.
@article{article, author = {Lebo\v{s} Pavunc, Andreja and Beganovi\'{c}, Jasna and Kos, Bla\v{z}enka and Buneta, Ana and Beluhan, Sun\v{c}ica and \v{S}u\v{s}kovi\'{c}, Jagoda}, year = {2011}, pages = {254-261}, DOI = {10.1111/j.1471-0307.2010.00647.x}, keywords = {Lactobacillus helveticus, Probiotic set yoghurt, Microencapsulation, Sodium caseinate, Transglutaminase, }, journal = {International journal of dairy technology}, doi = {10.1111/j.1471-0307.2010.00647.x}, volume = {64}, number = {2}, issn = {1364-727X}, title = {Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt}, keyword = {Lactobacillus helveticus, Probiotic set yoghurt, Microencapsulation, Sodium caseinate, Transglutaminase, } }
@article{article, author = {Lebo\v{s} Pavunc, Andreja and Beganovi\'{c}, Jasna and Kos, Bla\v{z}enka and Buneta, Ana and Beluhan, Sun\v{c}ica and \v{S}u\v{s}kovi\'{c}, Jagoda}, year = {2011}, pages = {254-261}, DOI = {10.1111/j.1471-0307.2010.00647.x}, keywords = {Lactobacillus helveticus, Probiotic set yoghurt, Microencapsulation, Sodium caseinate, Transglutaminase, }, journal = {International journal of dairy technology}, doi = {10.1111/j.1471-0307.2010.00647.x}, volume = {64}, number = {2}, issn = {1364-727X}, title = {Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt}, keyword = {Lactobacillus helveticus, Probiotic set yoghurt, Microencapsulation, Sodium caseinate, Transglutaminase, } }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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