Alginate Beads Containing Lactase: Stability and Microstructure
β-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic ac...
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2017
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15257797_v18_n6_p1785_TraffanoSchiffo http://hdl.handle.net/20.500.12110/paper_15257797_v18_n6_p1785_TraffanoSchiffo |
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paper:paper_15257797_v18_n6_p1785_TraffanoSchiffo2023-06-08T16:19:35Z Alginate Beads Containing Lactase: Stability and Microstructure Santagapita, Patricio Román Calcium Freezing Hybrid materials Microstructure Alginate beads Enzymatic activities Food industries Freezing/thawing Mechanical treatments Molecular mobility Outer diameters Technological improvements Alginate alginic acid alpha galactosidase excipient guar gum gum arabic lactase trehalose water alginic acid beta galactosidase galactan glucuronic acid hexuronic acid lactase mannan plant gum Article chemical composition crystallization enthalpy enzyme activity enzyme stability enzyme structure freeze thawing freezing glass transition temperature melting point moisture particle size preservation priority journal storage chemistry cold drug formulation drug stability kinetics procedures ultrastructure Alginates beta-Galactosidase Cold Temperature Drug Compounding Drug Stability Galactans Glucuronic Acid Gum Arabic Hexuronic Acids Kinetics Lactase Mannans Plant Gums Trehalose β-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic activity toward freezing, freezing/thawing, and storage. Also, the effect of the addition of trehalose, and arabic and guar gums and their influence on the microstructure as well as on thermal properties and molecular mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads, and the inclusion of trehalose was critical for activity preservation toward treatments, being improved in guar gum-containing systems. The gums increased the Tm′ values, which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, bead composition greatly affects the size, shape, and relaxation times. © 2017 American Chemical Society. Fil:Santagapita, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15257797_v18_n6_p1785_TraffanoSchiffo http://hdl.handle.net/20.500.12110/paper_15257797_v18_n6_p1785_TraffanoSchiffo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Calcium Freezing Hybrid materials Microstructure Alginate beads Enzymatic activities Food industries Freezing/thawing Mechanical treatments Molecular mobility Outer diameters Technological improvements Alginate alginic acid alpha galactosidase excipient guar gum gum arabic lactase trehalose water alginic acid beta galactosidase galactan glucuronic acid hexuronic acid lactase mannan plant gum Article chemical composition crystallization enthalpy enzyme activity enzyme stability enzyme structure freeze thawing freezing glass transition temperature melting point moisture particle size preservation priority journal storage chemistry cold drug formulation drug stability kinetics procedures ultrastructure Alginates beta-Galactosidase Cold Temperature Drug Compounding Drug Stability Galactans Glucuronic Acid Gum Arabic Hexuronic Acids Kinetics Lactase Mannans Plant Gums Trehalose |
| spellingShingle |
Calcium Freezing Hybrid materials Microstructure Alginate beads Enzymatic activities Food industries Freezing/thawing Mechanical treatments Molecular mobility Outer diameters Technological improvements Alginate alginic acid alpha galactosidase excipient guar gum gum arabic lactase trehalose water alginic acid beta galactosidase galactan glucuronic acid hexuronic acid lactase mannan plant gum Article chemical composition crystallization enthalpy enzyme activity enzyme stability enzyme structure freeze thawing freezing glass transition temperature melting point moisture particle size preservation priority journal storage chemistry cold drug formulation drug stability kinetics procedures ultrastructure Alginates beta-Galactosidase Cold Temperature Drug Compounding Drug Stability Galactans Glucuronic Acid Gum Arabic Hexuronic Acids Kinetics Lactase Mannans Plant Gums Trehalose Santagapita, Patricio Román Alginate Beads Containing Lactase: Stability and Microstructure |
| topic_facet |
Calcium Freezing Hybrid materials Microstructure Alginate beads Enzymatic activities Food industries Freezing/thawing Mechanical treatments Molecular mobility Outer diameters Technological improvements Alginate alginic acid alpha galactosidase excipient guar gum gum arabic lactase trehalose water alginic acid beta galactosidase galactan glucuronic acid hexuronic acid lactase mannan plant gum Article chemical composition crystallization enthalpy enzyme activity enzyme stability enzyme structure freeze thawing freezing glass transition temperature melting point moisture particle size preservation priority journal storage chemistry cold drug formulation drug stability kinetics procedures ultrastructure Alginates beta-Galactosidase Cold Temperature Drug Compounding Drug Stability Galactans Glucuronic Acid Gum Arabic Hexuronic Acids Kinetics Lactase Mannans Plant Gums Trehalose |
| description |
β-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic activity toward freezing, freezing/thawing, and storage. Also, the effect of the addition of trehalose, and arabic and guar gums and their influence on the microstructure as well as on thermal properties and molecular mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads, and the inclusion of trehalose was critical for activity preservation toward treatments, being improved in guar gum-containing systems. The gums increased the Tm′ values, which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, bead composition greatly affects the size, shape, and relaxation times. © 2017 American Chemical Society. |
| author |
Santagapita, Patricio Román |
| author_facet |
Santagapita, Patricio Román |
| author_sort |
Santagapita, Patricio Román |
| title |
Alginate Beads Containing Lactase: Stability and Microstructure |
| title_short |
Alginate Beads Containing Lactase: Stability and Microstructure |
| title_full |
Alginate Beads Containing Lactase: Stability and Microstructure |
| title_fullStr |
Alginate Beads Containing Lactase: Stability and Microstructure |
| title_full_unstemmed |
Alginate Beads Containing Lactase: Stability and Microstructure |
| title_sort |
alginate beads containing lactase: stability and microstructure |
| publishDate |
2017 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15257797_v18_n6_p1785_TraffanoSchiffo http://hdl.handle.net/20.500.12110/paper_15257797_v18_n6_p1785_TraffanoSchiffo |
| work_keys_str_mv |
AT santagapitapatricioroman alginatebeadscontaininglactasestabilityandmicrostructure |
| _version_ |
1768546554846642176 |