Effects of protein on retention of ADH enzyme activity encapsulated in trehalose matrices by spray drying

The retention of the enzymatic activity of alcohol dehydrogenase (ADH) on spray drying was examined under various drying conditions. Trehalose was used in the formulation of feed stocks for the spray drying. The retention of ADH activity was dependent on the concentration of ADH in the feed solution...

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Veröffentlicht in:	Journal of food engineering 2008-07, Vol.87 (1), p.34-39
Hauptverfasser:	Yoshii, H., Buche, F., Takeuchi, N., Terrol, C., Ohgawara, M., Furuta, T.
Format:	Artikel
Sprache:	eng
Schlagworte:	alcohol dehydrogenase atomization Biological and medical sciences bovine serum albumin Drying encapsulation Enzyme activity Food engineering Food industries food matrix Fundamental and applied biological sciences. Psychology General aspects Matrices Morphology Particle morphology particle size Protein Proteins Serum albumin Spray drying Trehalose
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