|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5133083||1378823||2018||6 صفحه PDF||ندارد||دانلود کنید|
â¢Spray-dried lactase powder was encapsulated in S/O/W emulsions with 75% efficiency.â¢Transglutaminase treatment and caseinate reduced free lactase after freeze-drying.â¢Capsules were stable in milk and hydrolyzed lactose byÂ <15% after 3Â weeks.â¢Capsules reduced the deactivation of lactase during simulated digestions.â¢Encapsulation improved the hydrolysis of lactose in milk during in vitro digestions.
The objective of this work was to study solid/oil/water (S/O/W) emulsions as delivery systems with retained lactase in milk and controlled release during in vitro digestion. Spray-dried lactase powder was suspended in anhydrous milk fat/SpanÂ® 80 emulsified by sodium caseinate and lecithin (5:1). The S/O/W emulsion had an encapsulation efficiency of 75%, a hydrodynamic diameter of 292Â nm, and a zeta potential of â17.37Â mV. Cross-linking the dialyzed emulsion with transglutaminase eliminated the detection of free lactase after freeze-drying emulsions and the addition of sodium caseinate further preserved lactase activity. The hydrolysis of lactose in full-fat or skim milk after 3-week storage reduced fromÂ >75% for free lactase toÂ <15% for encapsulated lactase. The encapsulated lactase was released gradually during the simulated digestions to hydrolyze lactose in milk more efficiently than free lactase. The present findings suggest S/O/W emulsions are potential delivery systems to incorporate lactase in milk products.
Journal: Food Chemistry - Volume 241, 15 February 2018, Pages 397-402