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Stabilization of Lipoxygenase-1 from Glycine max by Microencapsulation.

Lakshmi, M. C. and Amrutha, N. and Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2015) Stabilization of Lipoxygenase-1 from Glycine max by Microencapsulation. Drying Technology, 33. pp. 493-501.

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Abstract

Lipoxygenase from soybean was encapsulated and the effect of different carrier materials (whey protein, gum arabic, whey protein along with sodium alginate and maltodextrin) on enzyme stability during spray drying was studied and compared with freeze drying. The addition of polyethylene glycol (PEG-4000) during spray drying evidently enhanced enzyme stability. Total activity of lipoxygenase after spray drying was 1.14�104(whey protein isolate), 1.2�104(gum arabic), 1.09�104 (whey protein isolateþsodium alginate), 1.44�104(maltodextrin), and 1.55�104(PEGþ maltodextrin). Highest enzyme activity recovery of 72.02% was achieved with the combined addition of maltodextrin and PEG- 4000. Moisture, scanning electron microscopy analysis, and storage studies were carried out for spray- and freeze-dried enzyme.

Item Type: Article
Uncontrolled Keywords: Encapsulation; Freeze drying; Lipoxygenase; Soybean; Spray drying
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jun 2015 10:49
Last Modified: 21 Dec 2016 11:40
URI: http://ir.cftri.com/id/eprint/11785

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