The ability of rice protein supplemented with various prebiotics to protect probiotic Lactobacillus plantarum TISTR 2075 upon freeze-drying and subsequent storage was determined. A combination of rice proteinfructooligosaccharide (RF) provided the best storage stability with the lowest specific rate of cell death (k) of 1.20 9 10-2 and 5.79 9 10-2 1/day during subsequent storage at 4°C for 180 days and 30°C for 90 days, respectively. Glass transition temperatures (T g) of freezedried probiotic in various protectants were 14.2-25.4 and 42.9-50.1°C after storage at 4 and 30°C, respectively. The functional properties of freeze-dried probiotic with protectants remained stable. The presence of RF could effectively protect and enhance the probiotic functionality during exposure to gastrointestinal tract conditions. The pathogenic inhibition of freeze-dried probiotic against foodborne pathogens was not different from the active cells. Protective agents were able to maintain high degrees of cell surface hydrophobicity.