Journal
CARBOHYDRATE POLYMERS
Volume 162, Issue -, Pages 10-15Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.01.033
Keywords
Gellan gum; Hydrogel beads; Cold-adapted R-beta-Gal; Encapsulation
Categories
Funding
- Key project of the National Natural Science Fund [31230057]
- National Key Technology R&D Program in the 12th Five year Plan of China [2011BAD23B03]
- National Natural Science Foundation of China [31601512]
- Fundamental Research Funds for the Central Universities [JUSRP51406A]
- China Scholarship Council
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R-beta-Gal is a cold-adapted beta-galactosidase that is able to hydrolyze lactose and has the potential to produce low-lactose or lactose-free dairy products at low temperatures (4 degrees C). Cold-adapted enzymes unfold at moderate temperatures due to the lower intramolecular stabilizing interactions necessary for flexibility at low temperatures. To increase stability and usage-performance, R-beta-Gal was encapsulated in gellan gum by injecting an aqueous solution into two different hardening solutions (10mM CaCl2 or 10mM MgCl2). Enzyme characteristics of both free and encapsulated R-beta-Gal were carried out, and the different effects of two cations were investigated. R-beta-Gal showed better thermal and pH stability after encapsulation. Ca2+ gels had higher encapsulation efficiency (71.4%) than Mg2+ (66.7%) gels, and Ca2+ formed larger inner and surface pores. R-beta-Gal was released from.the Ca2+ hydrogel beads more rapidly than the Mg2+ hydrogels during storage in aqueous solution due to the larger inner/surface pores of the matrix. (C) 2017 Elsevier Ltd. All rights reserved.
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