Microencapsulation de bactéries probiotiques dans des matrices laitières: études des mécanismes de formation par une approche multi-échelle

Abstract : In this work thesis, an encapsulation process for probiotic bacteria using only milk proteins is developed. The laboratory scale followed by a pilot and an industrial scale development of the process allow the production of stable and resistant microparticles both in aqueous and gastric media. The nature and quantities of proteins added is found to influence the bacterial location in the microparticles. The bacteria are located mostly at the surface when only caseins are present. Oppositely, well encapsulated bacteria are observed when addition of whey proteins are performed. A molecular study of interactions established between milk proteins and bacteria is possible with the use of atomic force microscopy. Whey proteins are found to specifically interact with bacteria whereas the caseins establish non-specific links. In addition, the presence of piliated bacteria is found favorable to establish strong and long interactions between proteins and bacteria. This work permits the interpretation of results obtained at a macroscale (encapsulation rate and bacterial survival in stomach conditions) thanks to microscopic observations and nanoscopic interactions study. This multiscale approach permits the elucidation of mechanisms driving the probiotic encapsulation in milk matrices
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Jennifer Burgain. Microencapsulation de bactéries probiotiques dans des matrices laitières: études des mécanismes de formation par une approche multi-échelle. Alimentation et Nutrition. Université de Lorraine, 2013. Français. ⟨NNT : 2013LORR0255⟩. ⟨tel-01750536⟩

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