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Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability
1College of Biotechnology and Pharmaceutical Engineering Nanjing Tech University Nanjing China.
Food Science & Nutrition
|July 15, 2021
Summary
Spray-drying microencapsulation enhances the stability and quality of fermented nattokinase. This optimized process yields a highly active nattokinase powder suitable for industrial applications.
Area of Science:
- Biotechnology
- Food Science
- Biochemistry
Background:
- Fermented nattokinase shows promise for cardiovascular health.
- Instability of free nattokinase hinders its practical applications.
Purpose of the Study:
- To develop and optimize a spray-drying microencapsulation process for fermented nattokinase.
- To improve the activity, quality, and storage stability of nattokinase powder.
Main Methods:
- Utilized single-factor experiments and response surface methodology to optimize the microencapsulation process.
- Determined optimal parameters including wall material ratio, air inlet/outlet temperatures, and feed rate.
- Assessed comprehensive scores, nattokinase activity, and moisture content.
Main Results:
- Optimized parameters: 30% wall material ratio, 139°C air inlet, 8 L/h feed rate, 80°C outlet temperature.
- Achieved a comprehensive score of 96, nattokinase activity of 1,340 IU/ml, and 4.1% moisture content.
- Demonstrated strong storage stability at various temperatures and pH levels, maintaining quality for 30 days.
Conclusions:
- The developed spray-drying microencapsulation technique effectively enhances nattokinase stability and quality.
- The optimized process provides a foundation for the industrial production of stable, high-activity nattokinase powder.
