Saltar para:
Logótipo
Comuta visibilidade da coluna esquerda
Você está em: Início > Publicações > Visualização > Microencapsulation of beta-galactosidase with different biopolymers by a spray-drying process

Microencapsulation of beta-galactosidase with different biopolymers by a spray-drying process

Título
Microencapsulation of beta-galactosidase with different biopolymers by a spray-drying process
Tipo
Artigo em Revista Científica Internacional
Ano
2014
Autores
Berta N. Estevinho
(Autor)
FEUP
Ana M. Damas
(Autor)
ICBAS
Pedro Martins
(Autor)
FEUP
Fernando Rocha
(Autor)
FEUP
Revista
Vol. 64
Páginas: 134-140
ISSN: 0963-9969
Editora: Elsevier Science
Classificação Científica
FOS: Ciências da engenharia e tecnologias
CORDIS: Ciências Tecnológicas
Outras Informações
ID Authenticus: P-009-VT4
Abstract (EN): The aim of this work was to investigate the possibility of producing microparticles containing beta-galactosidase, using different biopolymers (arabic gum, chitosan, modified chitosan, calcium alginate and sodium alginate) as encapsulating agents by a spray-drying process. This study focused on the enzyme beta-galactosidase, due to its importance in health and in food processing. Encapsulation of beta-galactosidase can increase the applicability of this enzyme in different processes and applications. A series of beta-galactosidase microparticles were prepared, and their physicochemical structures were analyzed by laser granulometry analysis, zeta potential analysis, and by scanning electron microscopy (SEM). Microparticles with a mean diameter around 3 mu m have been observed, for all the biopolymers tested. The microparticles formed with chitosan or arabic gum presented a very rough surface; on the other hand, the particles formed with calcium or sodium alginate or modified chitosan presented a very smooth surface. The activity of the enzyme was studied by spectrophotometric methods using the substrate ONPG (O-nitrophenyl-beta,D-galactopyranoside). The microencapsulated beta-galactosidase activity decreases with all the biopolymers. The relative enzyme activity is 37, 20, 20 and 13%, for arabic gum, modified chitosan, calcium alginate and sodium alginate, respectively, when compared with the free enzyme activity. The enzyme microparticles formed with arabic gum shows the smallest decrease of Vmax, followed by the calcium alginate, sodium alginate, and modified chitosan.
Idioma: Inglês
Tipo (Avaliação Docente): Científica
Nº de páginas: 7
Documentos
Nome do Ficheiro Descrição Tamanho
Microencapsulation of ?-galactosidase with different biopolymers by a spray-drying process_Post-Print Post-Print version 1377.35 KB
Existem documentos associados à publicação sem acesso permitido.
Publicações Relacionadas

Da mesma revista

Updating the research on prodelphinidins from dietary sources (2016)
Outra Publicação em Revista Científica Internacional
Teixeira, N; Nuno Mateus; Victor de Freitas
Targeted metabolites and biological activities of Cydonia oblonga Miller leaves (2012)
Outra Publicação em Revista Científica Internacional
Andreia P Oliveira; Rossana M Costa; Ana S Magalhaes; Jose A Pereira; Marcia Carvalho; Patricia Valentao; Paula B Andrade; Branca M Silva
Producing more with less: Strategies and novel technologies for plant-based food biofortification (2013)
Outra Publicação em Revista Científica Internacional
Susana M P Carvalho; Marta W Vasconcelos
Oxidation mechanisms occurring in wines (2011)
Outra Publicação em Revista Científica Internacional
Oliveira, CM; Silva Ferreira, ACS; Victor de Freitas; Silva, AMS
Herbal products containing Hibiscus sabdariffa L., Crataegus spp., and Panax spp.: Labeling and safety concerns (2017)
Outra Publicação em Revista Científica Internacional
Antonia Nunes, MA; Rodrigues, F; Rita C. Alves; Beatriz B P P Oliveira

Ver todas (67)

Recomendar Página Voltar ao Topo
Copyright 1996-2020 © Reitoria da Universidade do Porto  I Termos e Condições  I Acessibilidade  I Índice A-Z  I Livro de Visitas
Página gerada em: 2020-02-26 às 21:08:01 | Política de Utilização Aceitável | Política de Proteção de Dados Pessoais