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Stabilization of Lipoxygenase-1 from Glycine max by Microencapsulation.

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Relation http://ir.cftri.com/11785/
http://dx.doi.org/10.1080/07373937.2014.963201
 
Title Stabilization of Lipoxygenase-1 from Glycine max by
Microencapsulation.
 
Creator Lakshmi, M. C.
Amrutha, N.
Hrishikesh, A. Tavanandi
Raghavarao, K. S. M. S.
 
Subject 05 Soya bean
03 Freeze drying
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11785/1/Drying%20TechnologyVolume%2033%2C%20Issue%204%2C%20March%202015%2C%20pages%20493-501.pdf
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.