Efficiency of Microencapsulation of Proteolytic Enzymes
Currently, special attention is paid to the study of the effectiveness of the immobilization method-microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its t...
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| Veröffentlicht in: | Catalysts 2021-11, Vol.11 (11), p.1270, Article 1270 |
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| creator | Tikhonov, Sergey L. Tikhonova, Natalya V. Kudryashov, Leonid S. Kudryashova, Olga A. Moskovenko, Nadezhda V. Tretyakova, Irina N. |
| description | Currently, special attention is paid to the study of the effectiveness of the immobilization method-microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4-6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage. |
| doi_str_mv | 10.3390/catal11111270 |
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The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4-6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.</description><identifier>ISSN: 2073-4344</identifier><identifier>EISSN: 2073-4344</identifier><identifier>DOI: 10.3390/catal11111270</identifier><language>eng</language><publisher>BASEL: Mdpi</publisher><subject>Boiling ; Brines ; Catalysts ; Chemical reactions ; Chemistry ; Chemistry, Physical ; Collagen ; Connective tissue ; enzyme preparation ; Enzymes ; Fermentation ; Fertilizers ; Maltodextrin ; Meat industry ; Microencapsulation ; Papain ; Pepsin ; Physical Sciences ; Pork ; Protective coatings ; Proteins ; pseudo-boiling layer ; Salting ; Science & Technology ; Thickness</subject><ispartof>Catalysts, 2021-11, Vol.11 (11), p.1270, Article 1270</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4-6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. 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The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.</description><subject>Boiling</subject><subject>Brines</subject><subject>Catalysts</subject><subject>Chemical reactions</subject><subject>Chemistry</subject><subject>Chemistry, Physical</subject><subject>Collagen</subject><subject>Connective tissue</subject><subject>enzyme preparation</subject><subject>Enzymes</subject><subject>Fermentation</subject><subject>Fertilizers</subject><subject>Maltodextrin</subject><subject>Meat industry</subject><subject>Microencapsulation</subject><subject>Papain</subject><subject>Pepsin</subject><subject>Physical Sciences</subject><subject>Pork</subject><subject>Protective coatings</subject><subject>Proteins</subject><subject>pseudo-boiling layer</subject><subject>Salting</subject><subject>Science & Technology</subject><subject>Thickness</subject><issn>2073-4344</issn><issn>2073-4344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>DOA</sourceid><recordid>eNqNkU1LxDAQhosouKx79L7gUar5_jhKWXVhRQ96DmmaSJdusyYtUn-96VYWvTmXSYY370yeybJLCG4wluDW6E43cAzEwUk2Q4DjnGBCTn-dz7NFjFuQQkIsIJ1lfOVcbWrbmmHp3fKpNsGni97HvtFd7dux-hJ8Z30zdLVZrtqvYWfjRXbmdBPt4ifPs7f71WvxmG-eH9bF3SY3mIMuLyV2zmjHSiyksLoUlWWaAlgRyEsCGeGUIiaEkKgqoRSGo4pCYRm10GCA59l68q283qp9qHc6DMrrWh0KPrwrHdJcjVWIWpn-RAwhjAgmBdUIESZKmsy5ZMnravLaB__R29ipre9Dm8ZXiAEEUntJkyqfVIlEjMG6Y1cI1Iha_UGd9NeT_tOW3sUDS3t8k1BzhDmVcqQOk1r8X13U3WEHhe_bDn8D9W2Pgg</recordid><startdate>20211101</startdate><enddate>20211101</enddate><creator>Tikhonov, Sergey L.</creator><creator>Tikhonova, Natalya V.</creator><creator>Kudryashov, Leonid S.</creator><creator>Kudryashova, Olga A.</creator><creator>Moskovenko, Nadezhda V.</creator><creator>Tretyakova, Irina N.</creator><general>Mdpi</general><general>MDPI AG</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8BQ</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-4209-9083</orcidid></search><sort><creationdate>20211101</creationdate><title>Efficiency of Microencapsulation of Proteolytic Enzymes</title><author>Tikhonov, Sergey L. ; 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The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4-6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.</abstract><cop>BASEL</cop><pub>Mdpi</pub><doi>10.3390/catal11111270</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0002-4209-9083</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Boiling Brines Catalysts Chemical reactions Chemistry Chemistry, Physical Collagen Connective tissue enzyme preparation Enzymes Fermentation Fertilizers Maltodextrin Meat industry Microencapsulation Papain Pepsin Physical Sciences Pork Protective coatings Proteins pseudo-boiling layer Salting Science & Technology Thickness |
| title | Efficiency of Microencapsulation of Proteolytic Enzymes |
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