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[EN] beta-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 T-m' 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. 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.

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Autor(es)

Traffano -  Schiffo, Maria Victoria -  Aguirre Calvo, Tatiana R. -  Castro Giraldez, Marta -  Fito Suñer, Pedro José -  Santagapita, Patricio R. - 

Id.: 71381910

Idioma: eng  - 

Versión: 1.0

Estado: Final

Palabras claveTECNOLOGIA DE ALIMENTOS - 

Tipo de recurso: info:eu-repo/semantics/article  -  info:eu repo/semantics/publishedVersion  - 

Tipo de Interactividad: Expositivo

Nivel de Interactividad: muy bajo

Audiencia: Estudiante  -  Profesor  -  Autor  - 

Estructura: Atomic

Coste: no

Copyright: sí

: Reserva de todos los derechos

Requerimientos técnicos:  Browser: Any - 

Relación: [References] AGENCIA ESTATAL DE INVESTIGACION/AGL2016-80643-R
[References] Biomacromolecules
[References] https://doi.org/10.1021/acs.biomac.7b00202

Fecha de contribución: 09-jun-2018

Contacto:

Localización:
* 1525-7797
* 10.1021/acs.biomac.7b00202

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