کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
5133083 1492051 2018 6 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk
ترجمه فارسی عنوان
کپسولهای یخ زده تهیه شده از امولسیون با لکتاز کپسوله شده به عنوان یک سیستم تحویل بالقوه برای کنترل هیدرولیز لاکتوز در شیر
کلمات کلیدی
لاکتاز، کپسوله سازی، خشک کردن منجمد، انتشار کنترل شده، هیدرولیز لاکتوز،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- Spray-dried lactase powder was encapsulated in S/O/W emulsions with 75% efficiency.
- Transglutaminase treatment and caseinate reduced free lactase after freeze-drying.
- Capsules were stable in milk and hydrolyzed lactose by <15% after 3 weeks.
- Capsules reduced the deactivation of lactase during simulated digestions.
- 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/Span® 80 emulsified by sodium caseinate and lecithin (5:1). The S/O/W emulsion had an encapsulation efficiency of 75%, a hydrodynamic diameter of 292 nm, and a zeta potential of −17.37 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 from >75% for free lactase to <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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 241, 15 February 2018, Pages 397-402
نویسندگان
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