The low survival rate in harsh stomach conditions and short retention in intestine of probiotics greatly limit their health benefits. To solve this problem, thiolated oxidized konjac glucomannan (sOKGM) microspheres is designed with pH responsive and mucoadhesive properties. First, an increased survival rate of probiotics by sOKGM microspheres encapsulation in simulated gastric fluid (SGF) is discovered in contrast to the zero‐survival rate of naked probiotics. sOKGM/probiotics even show a higher survival rate in SGF compared with commercial Bb12 formulation. Further, an enhanced mucoadhesion of probiotics to intestinal mucus by mediated interactions with sOKGM is confirmed by isotherm titration calorimetry, rheology, and tensile measurements. The in vivo intestinal transition experiment indicates a prolonged retention of probiotics at intestine by sOKGM encapsulation. Moreover, in vivo evaluation of enhanced colonization and proliferation by sOKGM/probiotics is demonstrated by the fecal and intestinal bacteria copy number via quantitative polymerase chain reaction (qPCR) detection. Further investigation of the alleviation of constipation by sOKGM containing Bifidobacterium animalis subsp. lactis A6 suggests that sOKGM increases the abundance of Bifidobacterium, balanced intestinal flora, and alleviated constipation in mice compared with other formulations. sOKGM with both enhanced gastric acid resistance and adhesion colonization at intestine can effectively improve the function of probiotics.

Cereal Chem. 82(5):504-516The effects of wheat protein and starch on yellow-alkaline noodles have not been fully clarified. Twenty-four hard winter wheats with varying protein, hot-water swelling power (SP 95 ), and polyphenol oxidase (PPO) activity were milled into long-patent and short-patent flours. Protein, SP 95 , and PPO activity in the 48 flours were 8.2-12.9%, 16.2-24.1 g/g, and 80-157 ∆A 480 /mg of protein/min, respectively. Lightness of raw noodles declined with increasing protein and PPO levels but yellowness decreased and then increased. Tensile force to break the cooked noodles was positively correlated with SP 95 and protein. Compression (50%) force of noodles made from flour with high SP 95 ≈21 g/g, averaged ≈20% below those made from low SP 95 ≈17 g/g of flour. Compression force was measured in the long dimension of a single noodle strand using a rectangular probe. The instrumental measurements suggest that alkaline noodles made from a single-null partial-waxy wheat with medium SP 95 ≈19.9 g/g will have a tender bite and a cohesive texture compared with those from a low SP 95 wheat with a hard bite and fracturable texture. Furthermore, alkaline noodles from a double-null partial-waxy wheat with high SP 95 will have an extra soft bite unless flour protein is above ≈12.5%. Hard-white, dual-purpose wheat should have a low level of PPO and, depending on the preferred noodle-eating texture, a low to medium SP 95 level. Such wheats with medium protein levels (11-12%) are well suited for alkaline noodles because of improved color and surface smoothness, whereas the same wheats with 12-13% protein are well suited for bread. Wheats with medium SP 95 also reduce cooking loss and increase cooked yield.

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