Optimization of microencapsulation of α-amylase into beeswax by response surface methodology
Publish place: The 2nd International Congress and the 25th National Congress of Food Science and Technology
Publish Year: 1397
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NCFOODI25_438
تاریخ نمایه سازی: 26 خرداد 1398
Abstract:
In this work, α-amylase was encapsulated into beeswax and the effects of independent variables including beeswax content (1-3 g), enzyme concentration (0.78-1.82 mg/ml), Tween 20 level (0.5-1% (w/v), and stirring rate (800-1200 rpm) on the encapsulation efficiency of the encapsulated enzyme were optimized using response surface methodology (RSM). Beeswax content and enzyme concentration were significant parameters (p < 0.05). Besides, the optimum conditions for the maximum encapsulation efficiency (40%) were 1 g beeswax, 1.82 mg/ml α-amylase, 1% (w/v) Tween 20 and 800 rpm stirring rate. Scanning electron microscopy (SEM) photos confirmed the size of encapsulated α-amylase between 3.98 to 69.53 μm. The catalytic efficiency of encapsulated enzyme (EE) was about 2 fold lower than that of free enzyme (FE). EE also showed higher thermal and storage stability than FE. These results suggested that this enzymatic treatment can be used in bakery industry.
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Authors
Sepideh Haghighat-Kharazi
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran
Jafar Mohammadzadeh Milani
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran
Mohammad Reza Kasaai
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran
Khosro Khajeh
Department of Biochemistry, Tarbiat Modares University, Tehran, Iran