Protection of GDL-induced soy protein cold-set gels on probiotic

Discussed the production of GDL-induced soy protein isolate (SPI) gels on lactic acid bacteria in gastric acid.The protection of the gels on lactic acid bacteria was determined by the survival rate of 30 minute in gastric acid.From the orthogonal experiment analysis, it showed the optimal experimental scheme was the cold-set gel of 9% SPI induced at 90℃ by 1.2% GDL.This cold-set gel gave the best protection on lactic acid bacteria by 26.11% survival rate in the gastric acid condition of pH1.2, and the order of lactic acid bacteria changed from 10⁷ to 10⁵ (cfu/mL) , only dropped two orders.This suggested that the cold-set gels could provide superior protection on lactic acid bacteria, and it could be a refrence in the application of probioticsin and SPI in food field.