Protective Effect of Whey Protein and Polysaccharide Complexes on <i>Lactobacillus paracasei</i> F50: Comparative Analysis of Powder Characteristics and Stability

Protective Effect of Whey Protein and Polysaccharide Complexes on <i>Lactobacillus paracasei</i> F50: Comparative Analysis of Powder Characteristics and Stability

To enhance <i>Lactobacillus paracei</i> F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as prot...

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Bibliographic Details
Main Authors: Xinrui Zhang, Xiaowei Peng, Huijing Chen, Aijun Li, Gang Yang, Jianquan Kan
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
whey protein
κ-carrageenan
<i>Lactobacillus paracasei</i> F50
spray drying
Online Access:https://www.mdpi.com/2304-8158/14/9/1555
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