Please use this identifier to cite or link to this item: http://hdl.handle.net/10995/101453
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dc.contributor.authorKudryashov, L. S.en
dc.contributor.authorUzakov, Y. M.en
dc.contributor.authorTikhonov, S. L.en
dc.contributor.authorTikhonova, N. V.en
dc.contributor.authorDiachkova, A. V.en
dc.date.accessioned2021-08-31T14:57:24Z-
dc.date.available2021-08-31T14:57:24Z-
dc.date.issued2020-
dc.identifier.citationMicroencapsulation 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.en
dc.identifier.issn22245278-
dc.identifier.otherFinal2
dc.identifier.otherAll Open Access, Bronze3
dc.identifier.otherhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85090717835&doi=10.32014%2f2020.2518-170X.67&partnerID=40&md5=1246d9a15635a4b798b8d3050214e847
dc.identifier.otherhttps://doi.org/10.32014/2020.2518-170x.67m
dc.identifier.urihttp://hdl.handle.net/10995/101453-
dc.description.abstractThe 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.en
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.publisherNational Academy of Sciences of the Republic of Kazakhstanen
dc.rightsinfo:eu-repo/semantics/openAccessen
dc.sourceNews Natl. Acad. Sci. Repub. Kaz. Ser. Geol. Tech. Sci.2
dc.sourceNews of the National Academy of Sciences of the Republic of Kazakhstan, Series of Geology and Technical Sciencesen
dc.subjectACTIVITYen
dc.subjectHAM PRODUCTSen
dc.subjectIMMOBILIZED ENZYMEen
dc.subjectMALTODEXTRINen
dc.subjectMICROENCAPSULATIONen
dc.subjectPEPSINen
dc.titleMicroencapsulation of proteolytic enzymes for industrial applicationen
dc.typeArticleen
dc.typeinfo:eu-repo/semantics/articleen
dc.typeinfo:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.32014/2020.2518-170X.67-
dc.identifier.scopus85090717835-
local.contributor.employeeKudryashov, L.S., V. M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russian Federation
local.contributor.employeeUzakov, Y.M., Almaty Technological University, Almaty, Kazakhstan
local.contributor.employeeTikhonov, S.L., Department of food engineering, Ural state economic University, Ekaterinburg, Russian Federation
local.contributor.employeeTikhonova, N.V., Department of food engineering, Ural state economic University, Ekaterinburg, Russian Federation
local.contributor.employeeDiachkova, A.V., Department of food engineering, Ural state economic University, Ekaterinburg, Russian Federation, Ural Federal Universitynamed after the first president of Russia B. N. Eltsin, Ekaterinburg, Russian Federation
local.description.firstpage161-
local.description.lastpage169-
local.issue441-
local.volume3-
local.contributor.departmentV. M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russian Federation
local.contributor.departmentAlmaty Technological University, Almaty, Kazakhstan
local.contributor.departmentDepartment of food engineering, Ural state economic University, Ekaterinburg, Russian Federation
local.contributor.departmentUral Federal Universitynamed after the first president of Russia B. N. Eltsin, Ekaterinburg, Russian Federation
local.identifier.pure13403701-
local.identifier.eid2-s2.0-85090717835-
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