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dc.contributor.authorBusto Núñez, Mª Dolores 
dc.contributor.authorGonzález Temiño, Yaiza 
dc.contributor.authorAlbillos García, Silvia María 
dc.contributor.authorRamos Gómez, Sonia 
dc.contributor.authorPilar Izquierdo, María Concepción 
dc.contributor.authorPalacios Santamaría, David 
dc.contributor.authorOrtega Santamaría, Natividad 
dc.date.accessioned2023-03-24T08:41:52Z
dc.date.available2023-03-24T08:41:52Z
dc.date.issued2022-07
dc.identifier.urihttp://hdl.handle.net/10259/7594
dc.description.abstractIn 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 diffractometryen
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIen
dc.relation.ispartofFoods. 2022, V. 11, n. 14, 2077en
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectChitosanen
dc.subjectFlavourzyme®en
dc.subjectMicroencapsulationen
dc.subjectProteaseen
dc.subjectSpray dryingen
dc.subjectTripolyphosphateen
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleMicroencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particlesen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.3390/foods11142077es
dc.identifier.doi10.3390/foods11142077
dc.identifier.essn2304-8158
dc.journal.titleFoodsen
dc.volume.number11es
dc.issue.number14es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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