Encapsulation of alpha-amylase in a starch matrix
Küçük Resim Yok
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study thermostable alpha-amylase was encapsulated in a pregelatinized potato starch to obtain a controlled degradation upon water uptake. Encapsulation was performed using kneading, a (thermo) mechanical process. The aim of the study was to evaluate the possibility to encapsulate a degrading enzyme for a system, which can be triggered to degrade upon water uptake instead of direct water contact. After the encapsulation process, the enzyme (alpha-amylase) activity in the samples was found to have 90 +/- 5% of activity of the unprocessed enzyme. It was seen that there was initial degradation of the starch matrix during processing, proportional to the enzyme concentration. The encapsulated enzyme was inactive during storage under low humidity conditions (RH less than or equal to 60%) and could be reactivated upon water uptake by incubation of samples in humid atmosphere (90% RH). The reduction of the molecular weight, upon activation of the encapsulated enzyme was also proportional to the concentration of the encapsulated enzyme. (C) 2002 Elsevier Science Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
starch, enzyme encapsulation, triggered degradation
Kaynak
Carbohydrate Polymers
WoS Q Değeri
Q1
Scopus Q Değeri
Cilt
50
Sayı
1
