Alginate Beads Containing Lactase: Stability and Microstructure

[EN] beta-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzy...

Descripción completa

Detalles Bibliográficos
Autores: Traffano-Schiffo, Maria Victoria, Aguirre Calvo, Tatiana R., Santagapita, Patricio R., Castro Giraldez, Marta|||0000-0001-9360-6869, Fito, Pedro J.|||0000-0001-9666-276X
Tipo de recurso: artículo
Fecha de publicación:2017
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/103608
Acceso en línea:https://riunet.upv.es/handle/10251/103608
Access Level:acceso abierto
Palabra clave:TECNOLOGIA DE ALIMENTOS
id ES_50bd5b48eec88ef8d53ea82ea1c5ac49
oai_identifier_str oai:riunet.upv.es:10251/103608
network_acronym_str ES
network_name_str España
repository_id_str
dc.title.none.fl_str_mv Alginate Beads Containing Lactase: Stability and Microstructure
title Alginate Beads Containing Lactase: Stability and Microstructure
spellingShingle Alginate Beads Containing Lactase: Stability and Microstructure
Traffano-Schiffo, Maria Victoria
TECNOLOGIA DE ALIMENTOS
title_short Alginate Beads Containing Lactase: Stability and Microstructure
title_full Alginate Beads Containing Lactase: Stability and Microstructure
title_fullStr Alginate Beads Containing Lactase: Stability and Microstructure
title_full_unstemmed Alginate Beads Containing Lactase: Stability and Microstructure
title_sort Alginate Beads Containing Lactase: Stability and Microstructure
dc.creator.none.fl_str_mv Traffano-Schiffo, Maria Victoria
Aguirre Calvo, Tatiana R.
Santagapita, Patricio R.
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author Traffano-Schiffo, Maria Victoria
author_facet Traffano-Schiffo, Maria Victoria
Aguirre Calvo, Tatiana R.
Santagapita, Patricio R.
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author_role author
author2 Aguirre Calvo, Tatiana R.
Santagapita, Patricio R.
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Ministerio de Economía y Competitividad
Brazilian Synchrotron Light Laboratory
Universidad de Buenos Aires
Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv TECNOLOGIA DE ALIMENTOS
topic TECNOLOGIA DE ALIMENTOS
description [EN] beta-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic activity toward freezing, freezing/ thawing, and storage. Also, the effect of the addition of trehalose, and arabic and guar gums and their influence on the microstructure as well as on thermal properties and molecular mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads, and the inclusion of trehalose was critical for activity preservation toward treatments, being improved in guar gum-containing systems. The gums increased the T-m' values, which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, bead composition greatly affects the size, shape, and relaxation times. mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads, and the inclusion of trehalose was critical for activity preservation toward treatments, being improved in guar gum-containing systems. The gums increased the Tm′ values, which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, bead composition greatly affects the size, shape, and relaxation times.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/103608
url https://riunet.upv.es/handle/10251/103608
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv LNLS LNLS SAXS1-20160278
UBACyT UBACyT 20020130100610BA
Agencia Nacional de Promoción Científica y Tecnológica, Argentina https://doi.org/10.13039/501100003074 PICT-2013-0434
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina https://doi.org/10.13039/501100002923 PDTS-2015-196
Agencia Nacional de Promoción Científica y Tecnológica, Argentina https://doi.org/10.13039/501100003074 PICT-2013-1331
Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2016-80643-R UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407910352650240
spelling Alginate Beads Containing Lactase: Stability and MicrostructureTraffano-Schiffo, Maria VictoriaAguirre Calvo, Tatiana R.Santagapita, Patricio R.Castro Giraldez, Marta|||0000-0001-9360-6869Fito, Pedro J.|||0000-0001-9666-276XTECNOLOGIA DE ALIMENTOS[EN] beta-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic activity toward freezing, freezing/ thawing, and storage. Also, the effect of the addition of trehalose, and arabic and guar gums and their influence on the microstructure as well as on thermal properties and molecular mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads, and the inclusion of trehalose was critical for activity preservation toward treatments, being improved in guar gum-containing systems. The gums increased the T-m' values, which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, bead composition greatly affects the size, shape, and relaxation times. mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads, and the inclusion of trehalose was critical for activity preservation toward treatments, being improved in guar gum-containing systems. The gums increased the Tm′ values, which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, bead composition greatly affects the size, shape, and relaxation times.The author Maria Victoria Traffano-Schiffo wants to thank "Programa para la Formation de Personal Investigador (FPI)" Predoctoral Program of the Universitat Politecnica de Valencia (UPV) for supporting her Ph.D. studies and also her mobility to Argentina. This work was supported by the Brazilian Synchrotron Light Laboratory (LNLS, Brazil, proposal SAXS1-20160278), Universidad de Buenos Aires (UBACyT 20020130100610BA), Agenda Nacional de Promotion Cientifica y Tecnologica (ANPCyT PICT 2013 0434 and 2013 1331), CIN-CONICET (PDTS 2015 no 196), and Consejo Nacional de Investigaciones Cientificas y Tecnicas. The authors acknowledge Pombero of R.D.C. for useful discussions. PRS is a member of CONICET (Argentina).American Chemical SocietyDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalMinisterio de Economía y CompetitividadBrazilian Synchrotron Light LaboratoryUniversidad de Buenos AiresAgencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación, ArgentinaConsejo Nacional de Investigaciones Científicas y Técnicas, ArgentinaRepositorio Institucional de la Universitat Politècnica de València Riunet20172017-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/103608reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengLNLS LNLS SAXS1-20160278UBACyT UBACyT 20020130100610BAAgencia Nacional de Promoción Científica y Tecnológica, Argentina https://doi.org/10.13039/501100003074 PICT-2013-0434Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina https://doi.org/10.13039/501100002923 PDTS-2015-196Agencia Nacional de Promoción Científica y Tecnológica, Argentina https://doi.org/10.13039/501100003074 PICT-2013-1331Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2016-80643-R UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVEopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1036082026-06-13T07:49:27Z
score 15.300719

Similares en LA Referencia