Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

• Published in: Journal of food science 2020-10, Vol.85 (10), p.3543-3551
• Main Authors: Edwards, John S., Hettiarachchy, Navam S., Kumar, Thallapuranam Krishnaswamy Suresh, Carbonero, Franck, Martin, Elizabeth M., Benamara, Mourad
• Format: Article
• Language: English
• Subjects: Alginates; Alginates - chemistry; Alginic acid; Beverages - analysis; Capsules - chemistry; Digestion; Digestive system; Drug Compounding - instrumentation; Drug Compounding - methods; Electrophoresis; Encapsulation; gastrointestinal environment; Gastrointestinal tract; Gastrointestinal Tract - microbiology; Glycine max - chemistry; Humans; Hydrogen-Ion Concentration; Hydrolysates; Hydrolysis; Hydrophobic and Hydrophilic Interactions; Hydrophobicity; Lactobacillales - chemistry; Lactobacillales - growth & development; Microbial Viability; Microcapsules; Microencapsulation; Models, Biological; Optimization; Pepsin; pH effects; Physicochemical properties; probiotic encapsulation; Probiotics; Probiotics - administration & dosage; Probiotics - chemistry; Protein Hydrolysates - chemistry; Proteins; Scanning electron microscopy; Solubility; Soy protein isolate and hydrolysate; Soybean Proteins - chemistry; Soybeans; stability; Starch; Viability
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.15399

The objective of this study was to prepare protein isolate from defatted soybean and identify an optimal hydrolysis protocol to create improved hydrolysates and ascertain the optimum encapsulation technique for probiotics. Soy protein isolate (SPI) was prepared using an alkaline extraction procedure for solubility within a neutral, beverage‐specific pH range. The soy protein hydrolysate (SPH) was prepared from aqueous extracted SPI using pepsin. The physicochemical properties of the SPH were investigated by solubility, degree of hydrolysis (DH), surface hydrophobicity, and electrophoresis. Hydrolysates from 2, 2.5, and 3 hr of hydrolysis time achieved the suitable DH between 2.5% to 5.0%. The 2.5 to 3 hr hydrolysates were also significantly more soluble than SPI at all pH levels from 85% to 95% solubility. Surface hydrophobicity of the hydrolysates ranged from 15 to 20 S0 values. Alginate (1%), resistant starch (2%), and probiotic culture (0.1%) were used as an encapsulation agent to protect probiotics. Alginate microcapsules were observed to be 1 mm in size using environmental scanning electron microscopy. The dried SPH and encapsulated probiotics with alginate in a dry powder formulation were tested for its gastrointestinal resistance and probiotic viability under in vitro simulated digestion. Approximately 1‐log decrease was observed for all experimental groups after simulated digestion (final log colony forming units [CFU]/mL range: 6.55 to 6.19) with free probiotics having the lowest log CFU/mL (6.10 ± 0.10) value. No significant difference was observed among experimental groups for probiotic viability (P = 0.445). The findings of this research will provide an understanding of formulation for easily digestible protein and encapsulated probiotics. Practical Application The findings of this research provide an understanding of improved formulation for more suitable soy protein hydrolysate and viability of encapsulated probiotics in gastrointestinal environment. Probiotics with the prebiotics in an encapsulated environment provide a technology for the enhancement of probiotics viability and for applications in suitable products for health and wellness.