Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria

Abstract

BACKGROUNDUsing emulsion gels to protect and deliver probiotics has become a hot topic in the food industry. This study used transglutaminase (TGase) to regulate ovalbumin (OVA) to prepare a novel emulsion gel. The effects of OVA concentration and TGase addition on the microstructure, rheological properties, water holding capacity and stability of the emulsion gels were investigated.RESULTSWith the addition of TGase and the increasing OVA, the particle size of the emulsion gels decreased significantly (p<0.05). The gels with TGase exhibit greater water‐holding, hardness and chewiness to some extent by forming a more uniform and stable system. After simulated digestion, the survival rate of L. bifidobacterium embedded in OVA emulsion gels was significantly improved compared to the oil‐water mixture with the protective effect of the emulsion gel encapsulation.CONCLUSIONBy increasing OVA content and adding TGase, the rheological characteristics, stability, and encapsulation capability of the OVA emulsion gel could be enhanced, providing a theoretical basis for the use of emulsion gels to construct probiotic delivery systems.This article is protected by copyright. All rights reserved.