|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|4561883||1330694||2012||5 صفحه PDF||سفارش دهید||دانلود رایگان|
Dried carriers based on agarose and starch as filler entrapping the enzyme lactase were studied. After freeze-drying, all carriers had a spherical shape, resembling the properties of porous cellular solids. The inclusion of starch resulted in a rough surface of the dried carriers. The dried carriers were coated with chocolate to facilitate enzyme protection and their possible inclusion within functional food products. Lactase release from non-coated and chocolate-coated carriers revealed that the conditions in buffer and stomach-simulating solution led to a first mode of release due to lactase molecules located on the external or inner surfaces of the carrier but not within the matrix itself. In addition, chocolate coating led to a second mode of lactase release greater than the initial release. Thus, chocolate coated agarose-lactase-containing carriers may be considered for utilization in functional foods for lactose intolerant people.
► Dried agarose and starch carriers entrapping the enzyme lactase were produced.
► Dried carriers were coated with chocolate to facilitate enzyme protection.
► Chocolate-coated carriers can be included within functional food products.
► Buffer and stomach-simulating solution led to a first mode of lactase release.
► Chocolate coating led to a greater, second mode of lactase release.
Journal: Food Research International - Volume 46, Issue 1, April 2012, Pages 41–45