首页|Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions

Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions

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  • NSTL
  • Elsevier
The aim of this work was to evaluate the performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions. Pectin-based hydrogel and pectin-based composite hydrogel containing pine fiber were synthesized by chemical cross-linking. Lactase was encapsulated in both hydrogels by adsorption. Lactose hydrolysis experiments were conducted by immersing encapsulated lactase in standard lactose solutions, varying pH and temperature. The formed glucose concentrations were determined by UV-vis spectrophotometry, using an enzymatic-colorimetric method. The lactase encapsulation, catalytic activity, lactose hydrolysis and lactase release were affected by the drying of the hydrogel (oven or freeze-drying), pH and temperature variation of the aqueous lactose solution and pine fiber content in the polymer network. The encapsulation efficiencies of lyophilized hydrogels containing 0, 5 and 10% of pine fiber were 69.04 +/- 1.19, 69.57 +/- 0.78 and 71.10 +/- 0.35%, respectively. Slightly lower values were found for air-dried hydrogels. The relative catalytic activities of lactase encapsulated in the hydrogels containing 0, 5 and 10% of pine fiber were, respectively, 52.85 +/- 0.97, 56.26 +/- 1.07 and 57.27 +/- 1.18% (w/w) after three successive cycles of lactose hydrolysis in UHT-milk. Overall, pectin based hydrogels are potential solid supports for preserving the lactase activity during lactose hydrolysis reactions.

HydrogelCatalytic activityLactaseHydrolysisLactose

Cargnin, Mariana Aguiar、Gasparin, Bruna Carla、Rosa, Derval dos Santos、Paulino, Alexandre Tadeu

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Santa Catarina State Univ, Postgrad Program Food Sci & Technol, Br 282,Km 574, BR-89870000 Pinhalzinho, SC, Brazil

Santa Catarina State Univ, Dept Food & Chem Engn, Br 282,Km 574, BR-89870000 Pinhalzinho, SC, Brazil

Fed Univ ABC, Engn Modeling & Appl Social Sci Ctr CECS, Av Estados 5001, BR-09210580 Santo Andre, SP, Brazil

2021

10.1016/j.lwt.2021.111863

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.150
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