Lakshmi, M. C. and Amrutha, N. and Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2015) Stabilization of Lipoxygenase-1 from Glycine max by Microencapsulation. Drying Technology, 33. pp. 493-501.
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Abstract
Lipoxygenase from soybean was encapsulated and the effect of
different carrier materials (whey protein, gum arabic, whey protein
along with sodium alginate and maltodextrin) on enzyme stability
during spray drying was studied and compared with freeze drying.
The addition of polyethylene glycol (PEG-4000) during spray
drying evidently enhanced enzyme stability. Total activity of lipoxygenase
after spray drying was 1.14�104(whey protein isolate),
1.2�104(gum arabic), 1.09�104 (whey protein isolateþsodium
alginate), 1.44�104(maltodextrin), and 1.55�104(PEGþ maltodextrin). Highest enzyme activity recovery of 72.02% was
achieved with the combined addition of maltodextrin and PEG-
4000. Moisture, scanning electron microscopy analysis, and storage
studies were carried out for spray- and freeze-dried enzyme.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Encapsulation; Freeze drying; Lipoxygenase; Soybean; Spray drying |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean 600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Jun 2015 10:49 |
| Last Modified: | 21 Dec 2016 11:40 |
| URI: | http://ir.cftri.res.in/id/eprint/11785 |
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