This article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64%), narrow size distribution (d₅₀=9.7 µm, span=0.47) and favourable mucoadhesive properties, with viability of the probiotic of 11.67, 10.05, 9.47 and 9.20 log CFU/g after microencapsulation, 3 h in simulated gastric and intestinal conditions and four-month cold storage, respectively. Fourier-transform infrared spectroscopy confirmed the probiotic stability after microencapsulation, while differential scanning calorimetry and thermogravimetry pointed to high thermal stability of the soy protein isolate-alginate microparticles with encapsulated probiotic. These favourable properties of the probiotic microparticles make them suitable for incorporation into functional food or pharmaceutical products.

中文翻译：

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干酪乳杆菌封装在通过喷雾干燥制备的大豆分离蛋白和藻酸盐微粒中。

本文提出了一种用喷雾干燥法制备大豆蛋白分离物和藻酸盐微粒中包裹的干酪乳杆菌01的新型制剂。使用响应表面方法优化配方，并采用中心复合面心设计来研究关键材料属性和工艺参数对微囊化后和模拟胃肠道条件下益生菌生存力的影响。球形微粒的产率高（64％），粒度分布窄（d ₅₀= 9.7 µm，跨度= 0.47）和良好的粘膜粘附性能，微囊化后益生菌的活力分别为11.67、10.05、9.47和9.20 log CFU / g，在模拟的胃和肠条件下分别为3 h和四个月的冷藏。傅里叶变换红外光谱法证实了微囊化后的益生菌稳定性，而差示扫描量热法和热重分析法则表明具有包囊性益生菌的大豆分离蛋白-藻酸盐微粒具有较高的热稳定性。益生菌微粒的这些有利特性使其适合掺入功能性食品或药品中。