2024-03-29T06:48:06Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/75942023-03-25T01:05:22Zcom_10259.4_2513com_10259.4_2512com_10259.4_106com_10259_2604com_10259.4_2516com_10259_5086col_10259.4_2514col_10259.4_2517
Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles
Busto Núñez, Mª Dolores
González Temiño, Yaiza
Albillos García, Silvia María
Ramos Gómez, Sonia
Pilar Izquierdo, María Concepción
Palacios Santamaría, David
Ortega Santamaría, Natividad
Chitosan
Flavourzyme®
Microencapsulation
Protease
Spray drying
Tripolyphosphate
In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease–
peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and
no large-scale production) of other encapsulation processes. To the best of our knowledge, spray
drying has not been applied previously for the immobilization of this enzyme. Firstly, bovine serum
albumin (BSA), as a model protein, was encapsulated by spray drying in chitosan and tripolyphoshate
(TPP) cross-linked-chitosan shell matrices. The results showed that the chitosan–TPP microcapsules
provided a high encapsulation efficiency and better protein stability compared to the non-crosslinked
chitosan microcapsules. The effect of enzyme concentration and drying temperature were tested
during the spray drying of Flavourzyme®. In this regard, an activity yield of 88.0% and encapsulation
efficiency of 78.6% were obtained with a concentration of 0.1% (v/v) and an inlet temperature of
130 ◦C. Flavourzyme®-loaded chitosan microcapsules were also characterized in terms of their size
and morphology using scanning electron microscopy and laser diffractometry
2023-03-24T08:41:52Z
2023-03-24T08:41:52Z
2023-03-24T08:41:52Z
2022-07
info:eu-repo/semantics/article
http://hdl.handle.net/10259/7594
10.3390/foods11142077
2304-8158
eng
Foods. 2022, V. 11, n. 14, 2077
https://doi.org/10.3390/foods11142077
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Atribución 4.0 Internacional
MDPI