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|Title:||Microencapsulation of proteolytic enzymes for industrial application|
|Authors:||Kudryashov, L. S.|
Uzakov, Y. M.
Tikhonov, S. L.
Tikhonova, N. V.
Diachkova, A. V.
|Publisher:||National Academy of Sciences of the Republic of Kazakhstan|
|Citation:||Microencapsulation of proteolytic enzymes for industrial application / L. S. Kudryashov, Y. M. Uzakov, S. L. Tikhonov, et al. — DOI 10.32014/2020.2518-170X.67 // News of the National Academy of Sciences of the Republic of Kazakhstan, Series of Geology and Technical Sciences. — 2020. — Vol. 3. — Iss. 441. — P. 161-169.|
|Abstract:||The aim of the present study was to develop the technology of microencapsulation of proteolytic enzymes in the pseudo-boiling layer which based on the diffusion of maltodextrin into an enzyme, which allows maintaining high enzyme activity for a long time in meat products. It was found that maltodextrin provides high strength capsule walls their integrity during long-term storage. It was shown that the maximum activity of the proteolytic enzyme pepsin immobilized in a maltodextrin matrix shifts to the alkaline side with increasing pH of the reaction medium, which is not typical for a free enzyme. The results of determining the cutoff voltage of ham from pork ham confirmed that the immobilized enzyme remained active for 6 months of storage. While pure pepsin after 3 months of storage noticeably lost its proteolytic effect. Considering the results obtained microencapsulation of the proteolytic enzyme pepsin using maltodextrin with a coating thickness of 4 to 6 μm can be recommended which will expand the possibilities of using enzymes in the production of meat products. © 2020, National Academy of Sciences of the Republic of Kazakhstan. All rights reserved.|
|Appears in Collections:||Научные публикации, проиндексированные в SCOPUS и WoS CC|
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