Encapsulation of protease from Aspergillus oryzae and lipase from Thermomycess lanuginoseus using alginate and different copolymer type

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2016
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eng
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7 pages
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Agricultureand Natural Resources 53(3), July 2016, 1-7
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Abstract
Although the application of enzymes in food as a food processing aid and enzyme supplement is ofinterest and widely used, the enzymes can be easily deactivated or lose their activity due to many causessuch as pH and moisture as well as through the introduction of incompatible ingredients during foodprocessing and storage. These problems can be solved by the encapsulation technique, especially in a gelmatrix. The influences were studied of the alginate concentration, types of copolymer and their con-centrations on the bead size, encapsulation yield (EY), encapsulation efficiency (EE), leakage and theretention of enzyme activity during storage period of encapsulated protease from Aspergillus oryzae andlipase from Thermomyces lanuginosus beads. A solution of purified protease or lipase was encapsulated incalcium alginate-chitosan beads (CACB), calcium alginate-xanthan gum beads (CAXB) and calciumalginate-maltodextrin beads (CAMB) using the extrusion method. Increasing the alginate and copolymerconcentrations in the solution increased the bead size, EY, EE and the retention of enzyme activity duringthe storage period and reduced leakage of both the encapsulated protease and lipase. In addition,different types of copolymer significantly (p0.05) affected these properties of both encapsulatedenzymes. Furthermore, protease encapsulated using 2.0% alginate and 0.2% chitosan provided the highestEY (81.7%) and EE (77.2%) with a bead size of 1.85 mm and 8.1% leakage. The retention of encapsulatedprotease activity and the shelf-life of encapsulated enzyme which was expressed as half-life, the timerequired for the enzyme activity to decrease by half (thalf life) were 75.8% and 27.2 wk, respectively afterstorage at 4C for 10 wk. For lipase, encapsulation using 2.0% alginate and 0.4% xanthan gum providedthe highest EY (42.5%) and EE (43.9%) and the bead size and leakage were 1.81 mm and 6.2%, respectively.The retention of encapsulated lipase activity and the thalf lifewere 77.9% and 27.8 wk, respectively afterstorage at 4C for 10 wk. CACB was a suitable complex polymer for encapsulating protease while CAXBwas suitable for lipase. EY and EE values of CACB-protease were higher than those of CAXB-lipase.Therefore, the encapsulation method, gelling conditions and interactions between carriers and lipaseshould be further studied.
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