RT info:eu-repo/semantics/article
T1 Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles
A1 Busto Núñez, Mª Dolores
A1 González Temiño, Yaiza
A1 Albillos García, Silvia María
A1 Ramos Gómez, Sonia
A1 Pilar Izquierdo, María Concepción
A1 Palacios Santamaría, David
A1 Ortega Santamaría, Natividad
K1 Chitosan
K1 Flavourzyme®
K1 Microencapsulation
K1 Protease
K1 Spray drying
K1 Tripolyphosphate
K1 Bioquímica
K1 Biochemistry
K1 Alimentos
K1 Food
AB In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease–peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency andno large-scale production) of other encapsulation processes. To the best of our knowledge, spraydrying has not been applied previously for the immobilization of this enzyme. Firstly, bovine serumalbumin (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 microcapsulesprovided a high encapsulation efficiency and better protein stability compared to the non-crosslinkedchitosan microcapsules. The effect of enzyme concentration and drying temperature were testedduring the spray drying of Flavourzyme®. In this regard, an activity yield of 88.0% and encapsulationefficiency of 78.6% were obtained with a concentration of 0.1% (v/v) and an inlet temperature of130 ◦C. Flavourzyme®-loaded chitosan microcapsules were also characterized in terms of their sizeand morphology using scanning electron microscopy and laser diffractometry
PB MDPI
YR 2022
FD 2022-07
LK http://hdl.handle.net/10259/7594
UL http://hdl.handle.net/10259/7594
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 16-abr-2024