Industrial processing factors, such as temperature, compromise the viability of probiotic cells. Objective was to develop a system to thermally stabilize probiotic bacteria based on porous starches and using biopolymers as coating materials (gelatinized starch, guar gum and xanthan gum). Porous starches from corn and rice starches, having controlled number and size of porous were used as supporting material. Scanning electron microscopy confirmed the adsorption of the microorganism, leading microcapsules with corn starch but aggregates with rice starch. Surface pores of rice starch increased the encapsulation yield of rice starch around 10%, but that effect was not observed in porous corn starch. The highest encapsulation yield was obtained with porous starches coated with gelatinized starch, which ranged from 92-100%. Microencapsulates made with porous starches with small pores, like the ones obtained with α-amylase, and coated with gelatinized starch resulted in the highest thermal resistance at 55 °C.

温度等工业加工因素会损害益生菌细胞的生存能力。目的是开发一种基于多孔淀粉并使用生物聚合物作为涂层材料（糊化淀粉，瓜尔豆胶和黄原胶）热稳定益生菌的系统。来自玉米和大米淀粉的多孔淀粉具有可控制的数量和大小的多孔体用作支撑材料。扫描电子显微镜证实了微生物的吸附，从而使微胶囊与玉米淀粉结合，但与大米淀粉聚集。大米淀粉的表面孔使大米淀粉的包封率提高了约10％，但在多孔玉米淀粉中未观察到这种效果。用涂有糊化淀粉的多孔淀粉获得最高的包封率，范围为92-100％。