Starch propionylation acts as novel encapsulant for probiotic bacteria: A structural and functional analysis

Fenfen Wang, Rui Yang, Jing Wang, Anqi Wang, Mei Li, Rui Wang, Padraig Strappe, Zhongkai Zhou

Research output: Contribution to journalArticlepeer-review

Abstract

Propionylated potato starch (PPS) with different degrees of substitution (DS) was prepared from native potato starch (NPS) and their potential to encapsulate Lactobacillus rhamnosus GG (LGG) was analyzed. Fourier transform infrared spectroscopy (FTIR) showed a characteristic peak of propionyl groups, which appeared at 1746 cm−1, demonstrating that propionylation occurred. X-ray diffraction (XRD) results revealed that the characteristic diffraction peak intensity of PPS gradually disappeared with the increasing of the DS, which was related to the loss of the ordered crystalline structure of starch granules. Propionylation resulted in the starch to be more thermally stable than its native starch. Furthermore, the propionylated starch had a higher resistance to digestion and hydrophobicity. More importantly, the micro-capsulated LGG derived from propionylated starch could achieve a maximum embedding efficiency of 87.77% at starch DS = 1.54, and also demonstrated a higher resistance to a strong acidic condition and a greater storage stability at 4 °C. This study may highlight a novel approach for probiotic encapsulation using propionylated potato starch as an encapsulant.

Original languageEnglish
Pages (from-to)11-18
Number of pages8
JournalInternational Journal of Biological Macromolecules
Volume213
DOIs
Publication statusPublished - 31 Jul 2022

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