Journal
CARBOHYDRATE POLYMERS
Volume 83, Issue 3, Pages 1162-1168Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2010.09.050
Keywords
alpha-Galactosidase; Chitosan; Nanoparticles; Encapsulation
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Funding
- Zhejiang Provincial Natural Science Foundation of China [Y3090269]
- National Natural Science Foundation of China [50903026]
- Zhejiang Academy of Agricultural Sciences
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The instability of enzymes used in animal and human foods has long been an important issue in food preparation and storage. Recent breakthroughs in nanotechnology have shown the great advantages of nanoparticles (NPs) in protein encapsulation and controlled release. alpha-Galactosidase and chitosan (CS) were chosen as models for food enzymes and coating materials, respectively. A series of alpha-galactosidase-loaded CS NPs were prepared. The burst release of alpha-galactosidase from NPs and thermal stability of alpha-galactosidase after coating were tested. alpha-Galactosidase-loaded NPs were characterized by Fourier transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), transmission electron microscopy (TEM), photon correlation spectroscopy (PCS), and zeta potential analysis. The results were as follows: (1) alpha-Galactosidase was successfully encapsulated in CS NPs. (2) alpha-Galactosidase-loaded CS NPs had high encapsulation efficiency. (3) The thermal stability of alpha-galactosidase was significantly increased after loading with CS NPs. (4) The burst release efficiency of CS NPs loaded with alpha-galactosidase was higher than 90% at pH 3.0 and 10.0. (C) 2010 Elsevier Ltd. All rights reserved.
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