Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galact...
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todo:paper_09639969_v100_n_p296_TraffanoSchiffo2023-10-03T15:54:30Z Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods Traffano-Schiffo, M.V. Castro-Giraldez, M. Fito, P.J. Santagapita, P.R. Freeze-drying Hydrogels Microstructure Stability Vacuum drying β-Galactosidase Alginate Calcium Convergence of numerical methods Growth kinetics Hydrogels Low temperature drying Microstructure Amorphous matrices Avrami kinetics Conservation effects Freeze drying Freezing process Galactosidases Ice crystallization Vacuum drying Drying The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with Tg values ~ 40 °C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08 ± 0.09 mm), higher circularity (reaching 0.78 ± 0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03 ± 0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people. © 2017 Elsevier Ltd Fil:Santagapita, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v100_n_p296_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 |
Freeze-drying Hydrogels Microstructure Stability Vacuum drying β-Galactosidase Alginate Calcium Convergence of numerical methods Growth kinetics Hydrogels Low temperature drying Microstructure Amorphous matrices Avrami kinetics Conservation effects Freeze drying Freezing process Galactosidases Ice crystallization Vacuum drying Drying |
| spellingShingle |
Freeze-drying Hydrogels Microstructure Stability Vacuum drying β-Galactosidase Alginate Calcium Convergence of numerical methods Growth kinetics Hydrogels Low temperature drying Microstructure Amorphous matrices Avrami kinetics Conservation effects Freeze drying Freezing process Galactosidases Ice crystallization Vacuum drying Drying Traffano-Schiffo, M.V. Castro-Giraldez, M. Fito, P.J. Santagapita, P.R. Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods |
| topic_facet |
Freeze-drying Hydrogels Microstructure Stability Vacuum drying β-Galactosidase Alginate Calcium Convergence of numerical methods Growth kinetics Hydrogels Low temperature drying Microstructure Amorphous matrices Avrami kinetics Conservation effects Freeze drying Freezing process Galactosidases Ice crystallization Vacuum drying Drying |
| description |
The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with Tg values ~ 40 °C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08 ± 0.09 mm), higher circularity (reaching 0.78 ± 0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03 ± 0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people. © 2017 Elsevier Ltd |
| format |
JOUR |
| author |
Traffano-Schiffo, M.V. Castro-Giraldez, M. Fito, P.J. Santagapita, P.R. |
| author_facet |
Traffano-Schiffo, M.V. Castro-Giraldez, M. Fito, P.J. Santagapita, P.R. |
| author_sort |
Traffano-Schiffo, M.V. |
| title |
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods |
| title_short |
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods |
| title_full |
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods |
| title_fullStr |
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods |
| title_full_unstemmed |
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods |
| title_sort |
encapsulation of lactase in ca(ii)-alginate beads: effect of stabilizers and drying methods |
| url |
http://hdl.handle.net/20.500.12110/paper_09639969_v100_n_p296_TraffanoSchiffo |
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