Influence of whey proteins addition on mechanical stability of biopolymer beads with immobilized probiotics

Abstract

Biopolymer carriers are widely used for immobilization of the bioactive compounds and different type of the cells. The aim of this study was to analyze influence of whey proteins addition on mechanical strength of Ca-alginate beads and survival of probiotic bacteria during the whey fermentation process. Mechanical stability of beads was analyzed up to 30% of bead's deformation using compression method between two flat plates. The fermentation was carried out with probiotic starter culture ABY-6 until pH=4.6. The results indicate that the addition of whey proteins in alginate solution increases strength of the beads after fermentation in comparison with alginate beads without proteins and extends the shelf life of products through improving the viability of probiotics.

Keywords

• biopolymer beads
• whey proteins
• mechanical stability
• probiotics