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Alginate Beads Containing Lactase: Stability and Microstructure.

Maria Victoria Traffano-Schiffo1, Tatiana R Aguirre Calvo2, Marta Castro-Giraldez1

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Summary

Encapsulating lactase enzyme in alginate beads with trehalose and guar gum significantly improves its stability against freezing and storage. This method enhances enzyme activity and thermal properties for industrial applications.

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Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Enzyme Engineering

Background:

  • β-Galactosidase (lactase) is crucial in the food industry but exhibits poor stability under thermal and mechanical stress.
  • Maintaining lactase activity during processing and storage is essential for its effective industrial application.

Purpose of the Study:

  • To encapsulate lactase within alginate-Ca(II) beads to enhance its stability.
  • To evaluate the impact of trehalose and gums (arabic, guar) on lactase activity preservation.
  • To investigate the influence of these additives on bead microstructure, thermal properties, and molecular mobility.

Main Methods:

  • Enzymatic encapsulation of lactase in alginate-Ca(II) beads.
  • Addition of trehalose, arabic gum, and guar gum as secondary excipients.
  • Assessment of enzyme activity after freezing, freeze-thaw cycles, and storage.
  • Analysis of thermal properties (e.g., Tm') and molecular mobility using techniques like relaxation time measurements.
  • Microstructural analysis of the encapsulated beads.

Main Results:

  • Successful encapsulation of lactase in alginate-Ca(II) beads was achieved.
  • Trehalose inclusion was critical for preserving lactase activity, with guar gum further enhancing this effect.
  • Gums increased the denaturation temperature (Tm') of the enzyme, indicating improved thermal stability.
  • Secondary excipients altered bead microstructure, resulting in smaller outer diameters and reduced compactness.
  • Bead composition significantly influenced bead size, shape, and molecular relaxation times.

Conclusions:

  • Alginate-Ca(II) encapsulation, particularly with trehalose and guar gum, effectively protects lactase activity against detrimental processing and storage conditions.
  • The addition of specific excipients offers a viable strategy to improve the technological performance and stability of enzymes like lactase.
  • Understanding the structure-property relationships is key to optimizing enzyme encapsulation for industrial use.