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使用核心外水凝珠提高植物酶的热稳定性
Eunhye Yang1, Hongmin Dong1, Waritsara Khongkomolsakul1
1Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Stocking Hall, Ithaca, NY 14853, United States.
Food chemistry: X
|January 1, 2024
概括
这项研究开发了一种核心外的水凝珠,用于在热处理过程中保护植物酶活性. 这种新的封装方法显著提高了植物酶的热稳定性,用于更广泛的应用.
科学领域:
- 生物材料科学 生物材料科学
- 酵素工程是什么意思 酵素工程
- 生物技术是生物技术.
背景情况:
- 植物酶对于营养的可用性至关重要,但对热量敏感.
- 酶封装对于在加工过程中保护功能至关重要.
- 开发稳定的酶递送系统是一个关键的挑战.
研究的目的:
- 为植物酶设计一个核心水凝珠系统.
- 为了提高植物酶封装效率和热稳定性.
- 为了保护酶功能免受热处理.
主要方法:
- 核心外水凝珠制造使用酸盐 - 植物酶复合核心和酸盐 - 卡拉基南外.
- 优化水凝以改善封装和热稳定性.
- 分析催化活性,二次结构和热特性 (FTIR,DSC).
主要成果:
- 封装的植物酶在热处理后保留了~70%的催化活性.
- 封装植物酶的二级结构仍然与自由植物酶相似.
- 核心外结构表现出增加的点和强烈的核心外相互作用.
结论:
- 核心水凝封装有效地提高了植物酶的热稳定性.
- 该系统保护酶功能,保持二级结构.
- 这种方法扩大了植物酶输送系统的潜在应用.
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