乳糖不耐受影响全球约65%的成年人。导致对无乳糖产品的需求。β-半乳糖苷酶(βG)在工业中通常用于生产此类产品,但它在乳糖水解后的恢复是具有挑战性的。在这种情况下,该研究旨在将βG封装在胶囊中,尺寸和墙体材料不同,以确保它们适合有效的工业回收。酶βG通过使用藻酸盐及其与果胶的混合物进行离子凝胶化封装,麦芽糊精,淀粉,或乳清蛋白作为壁材。对生产的胶囊进行封装效率评估,释放配置文件,βG酶的活性,和酶活性的下降,当重复使用多个周期。5%wt/vol浓度的海藻酸盐,单独或与麦芽糊精等聚合物结合,淀粉,或乳清蛋白,实现了约98%的封装效率,98%,80%,88%,分别。相应的酶回收率为34%,19%,31%,和48%。用藻酸盐-果胶共混物制成的胶囊没有表现出明显的水解,并保持了79%的包封效率。单独用藻酸盐封装显示酶活性保留不良,在仅仅4个循环的重复使用后,显示出74%的损失。相反,当藻酸盐与淀粉或乳清蛋白浓缩物混合时,重复使用4次后,酶活性损失不到40%。这些结果突出了结合封装材料以提高酶回收和再利用的好处,为乳制品行业提供潜在的经济优势。
Lactose intolerance affects approximately 65% of the global adult population, leading to the demand for lactose-free products. The enzyme β-galactosidase (βG) is commonly used in the industry to produce such products, but its recovery after lactose hydrolysis is challenging. In this scenario, the study aims to encapsulate βG within capsules, varying in dimensions and wall materials, to ensure their suitability for efficient industrial recovery. The enzyme βG was encapsulated through ionic gelation using alginate and its blends with pectin, maltodextrin, starch, or whey protein as wall materials. The capsules produced underwent evaluation for encapsulation efficiency, release profiles, activity of the βG enzyme, and the decline in enzyme activity when reused over multiple cycles. Alginate at 5% wt/vol concentrations, alone or combined with polymers such as maltodextrin, starch, or whey protein, achieved encapsulation efficiencies of approximately 98%, 98%, 80%, and 88%, respectively. The corresponding enzyme recovery rates were 34%, 19%, 31%, and 48%. Capsules made with an alginate-pectin blend exhibited no significant hydrolysis and maintained an encapsulation efficiency of 79%. Encapsulation with alginate alone demonstrated on poor retention of enzyme activity, showing a loss of 74% after just 4 cycles of reuse. Conversely, when alginate was mixed with starch or whey protein concentrate, the loss of enzyme activity was less than 40% after 4 reuses. These results highlight the benefits of combining encapsulation materials to improve enzyme recovery and reuse, offering potential economic advantages for the dairy industry.