Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity
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- 作者：Zipei Zhanga ; Ruojie Zhanga ; Long Chenc ; David Julian McClementsa ; b ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Carrageenan ; Hydrogel beads ; Microgels ; Enzyme activity ; Encapsulation
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 June 2016
- 年：2016
- 卷：200
- 期：Complete
- 页码：69-75
- 全文大小：1518 K
文摘
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Encapsulation increased lactase activity over a range of pH and temperature.
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Increased activity was mainly attributed to high potassium levels in hydrogels.
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Potassium ions are known to stabilize lactase structure and enhance activity.
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During storage the enzyme had a tendency to leak out of the hydrogel beads.